Effect of aging on the stability of ceramic foams prepared by thermostimulated sol-gel process

This work presents a new route of preparation of zirconium ceramic foams based on the thermostimulated sol-gel process. This method produces gelled bodies with up to 90% of porosity in the wet gel and can be used to make complex-shaped components. Unfortunately, the shrinkage during the drying step allows to a catastrophic reduction (50%) of the foam porosity. To improve the foam stability we carried out a systematic study of the effect of gel foam aging on the drying process. Samples were aged in closed vessel at 25 C during different time period (from 6 to 240 h). The shrinkage and the mass loss during drying at 50 C were measured in situ, using a non-contact technique performed with a special apparatus. The results show that the total linear shrinkage decreases from 46% to 8% as the aging period increase from 6 to 240 h. This behavior is followed by a small change of total mass loss, from 42 to 54%. It indicates that by aging the structural stiffness of the foams increases due to secondary condensation reactions. Thus, by controlling the aging period, the porosity can be increased from 67 to 75% and the average size of mesopores of dried foams can be screened from 0.3 to 0.9 mum. Finally, these results demonstrate that the thermostimulated sol-gel transition provides a potential route to ceramic foams manufacture.

Foaming of slags under dynamic conditions

Slag foaming under dynamic conditions has been studied in laboratory scale to examine the influence of properties commonly used to describe the foaminess and foam stability of slags under steady-state conditions. Synthetically produced slags with compositions relevant to tool steel and stainless steel production were studied through X-ray equipment in measurements simulating the dynamic conditions found in real processes. It is found that the dynamic systems display a more complex behavior than systems Under steady state. Traditional theories for foaming do not seem to be valid for slag foaming under dynamic conditions. The foam displays a fluctuating behavior, which the presently available models are not able to take into account. The concept of a foaming index does not seem to be applicable, resulting in the need for alternative models.

Investigation of lactic acid bacteria mediated bioprotection with applications in cereal industry. Case-study: malting process

Antifungal compounds produced by Lactic acid bacteria (LAB) metabolites can be natural and reliable alternative for reducing fungal infections pre- and post-harvest with a multitude of additional advantages for cereal-base products. Toxigenic and spoilage fungi are responsible for numerous diseases and economic losses. This thesis includes an overview of the impact fungi have on aspects of the cereal food chain. The applicability of LAB in plant protection and cereal industry is discussed in detail. Specific case studies include Fusarium head blight, and the impact of fungi in the malting and baking industry. The impact of Fusarium culmorum infected raw barley on the final malt quality was part of the investigation. In vitro infected barley grains were fully characterized. The study showed that the germinative energy of infected barley grains decreased by 45% and grains accumulated 199 μg.kg-1 of deoxynivalenol (DON). Barley grains were subsequently malted and fully characterized. Fungal biomass increased during all stages of malting. Infected malt accumulated 8-times its DON concentration during malting. Infected malt grains revealed extreme structural changes due to proteolytic, (hemi)-cellulolytic and starch degrading activity of the fungi, this led to increased friability and fragmentation. Infected grains also had higher protease and β-glucanase activities, lower amylase activity, a greater proportion of free amino and soluble nitrogen, and a lower β-glucan content. Malt loss was over 27% higher in infected malt when compared to the control. The protein compositional changes and respective enzymatic activity of infected barley and respective malt were characterized using a wide range of methods. F. culmorum infected barley grains showed an increase in proteolytic activity and protein extractability. Several metabolic proteins decreased and increased at different rates during infection and malting, showing a complex F. culmorum infection interdependence. In vitro F. culmorum infected malt was used to produce lager beer to investigate changes caused by the fungi during the brewing processes and their effect on beer quality attributes. It was found, that the wort containing infected malt had a lower pH, a higher FAN, higher β-glucan and a 45% increase in the purging rate, and led to premature yeast flocculation. The beer produced with infected malt (IB) had also a significantly different amino acid profile. IB flavour characterization revealed a higher concentration of esters, fusel alcohols, fatty acids, ketones, and dimethylsulfide, and in particular, acetaldehyde, when compared to the control. IB had a greater proportion of Strecker aldehydes and Maillard products contributing to an increased beer staling character. IB resulted in a 67% darker colour with a trend to better foam stability. It was also found that 78% of the accumulated mycotoxin deoxynivalenol in the malt was transferred into beer. A LAB cell-freesupernatant (cfs), produced in wort-base substrate, was investigated for its ability to inhibit Fusarium growth during malting. Wort was a suitable substrate for LAB exhibiting antifungal activity. Lactobacillus amylovorus DSM19280 inhibited 104 spores.mL-1 for 7 days, after 120 h of fermentation, while Lactobacillus reuteri R29 inhibited 105 spores.mL-1 for 7 days, after 48 h of fermentation. Both LAB cfs had significant different organic acid profiles. Acid-base antifungal compounds were identified and, phenyllactic, hydroxy-phenyllactic, and benzoic acids were present in higher concentrations when compared to the control. A 3 °P wort substrate inoculated With L. reuteri R29 (cfs) was applied in malting and successfully inhibited Fusarium growth by 23%, and mycotoxin DON by 80%. Malt attributes resulted in highly modified grains, lower pH, higher colouration, and higher extract yield. The implementation of selected LAB producing antifungal compounds can be used successfully in the malting process to reduce mould growth and mycotoxin production.

Relação do aroma e da espuma dos vinhos espumantes com o potencial enológico das uvas e dos vinhos

Os espumantes produzidos segundo o método Champanhês são obtidos após uma segunda fermentação em garrafa. Quando o vinho é vertido no copo, o CO2 produzido é libertado, sendo a espuma formada o resultado da sua interacção com os constituintes do vinho. A quantidade e a estabilidade da espuma do vinho espumante estão relacionadas com a sua composição química. Para além da espuma, o aroma é também um parâmetro importante de qualidade na apreciação geral de um vinho espumante. O aroma de um vinho espumante provém do contributo das uvas assim como do processo fermentativo. Dependendo do estado de maturação da uva, o contributo dos compostos voláteis para o aroma é diferente. Em virtude da vindima para os vinhos espumantes ser realizada antes da vindima para os vinhos maduros, dependendo da variedade, as uvas poderão não ser colhidas na expressão máxima do seu aroma, podendo verificar-se uma perda significativa do seu potencial varietal volátil. O objectivo desta dissertação é relacionar o aroma e a espuma dos vinhos espumantes com o potencial enológico das uvas e dos vinhos. Para isso, foi estudada a composição volátil das duas castas principais da Bairrada, a casta branca Fernão-Pires (FP) e a casta tinta Baga (BG), sendo estas duas das castas usadas para a produção de espumante. Para estudar a composição volátil das uvas durante a maturação, com vista a avaliar este efeito na expressão máxima de compostos voláteis, foi optimizada para este propósito a metodologia de microextracção em fase sólida em espaço de cabeça (HS-SPME). As uvas foram colhidas semanalmente, em duas vinhas, do pintor à pós-maturidade sendo posteriormente analisadas pela metodologia de HS-SPME seguida de cromatografia de gás acoplada à espectrometria de massa com quadrupolo (GC–qMS). No caso das uvas BG, observou-se um aumento acentuado na expressão máxima de compostos voláteis próximo da maturidade da uva determinada pelo teor em açúcar e acidez titulável, mantendo-se constante durante a pós-maturidade. Na determinação do perfil volátil das uvas ao longo da maturação foram identificados 66 compostos varietais nas uvas provenientes de uma vinha (Pedralvites) e 45 da outra vinha (Colégio). Em ambas as vinhas foram identificados 23 sesquiterpenóides, 13 monoterpenóides, 6 norisoprenóides, 2 álcoois aromáticos e 1 diterpenóide. Os sesquiterpenóides, devido à sua abundância em número e em área cromatográfica, podem ser considerados marcadores da casta BG. As uvas FP apresentaram um comportamento diferente do das uvas BG, sendo a expressão máxima de compostos voláteis expressa durante um curto período de tempo (1 semana), que coincide com a maturidade da uva. Depois de atingido este pico, observa-se uma diminuição drástica logo na semana seguinte. Este comportamento foi observado em ambas as vinhas, onde foram identificados 20 compostos voláteis varietais e 5 pré-fermentativos (álcoois e aldeídos em C6). Estes resultados mostram que quando estas castas são colhidas precocemente (1 semana antes da maturidade) para a produção de espumante, é observada uma redução significativa do potencial volátil que é expresso na maturidade. Para a análise da composição volátil dos vinhos espumantes foi optimizada uma metodologia de microextracção que permite usar uma maior quantidade de fase estacionária, a extracção sorptiva em barra de agitação (SBSE). O método foi optimizado usando 10 padrões de compostos voláteis representativos das principais famílias químicas presentes no vinho, nomeadamente, ésteres, monoterpenóides, sesquiterpenóides, norisoprenóides em C13 e álcoois. O método proposto apresenta uma boa linearidade (r2 > 0,982) e a reprodutibilidade varia entre 8,9 e 17,8%. Os limites de detecção para a maioria dos compostos é bastante baixo, entre 0,05 e 9,09 μg L-1. O método foi aplicado para a análise da composição volátil dos vinhos espumantes. Dentro dos vinhos espumantes analisados, foi estudada a influência da casta, do tipo de solo e do estado de maturação das uvas na sua composição volátil. A casta FP pode dar origem a vinhos com maior potencial de aroma do que a casta BG. Relativamente à avaliação dos diferentes estados de maturação, verificou-se que as uvas da maturidade e as da colheita tardia (uma semana depois da maturidade) deram origem aos vinhos com maior quantidade de compostos voláteis. Para os três tipos de solo estudados (arenoso, argiloso e argilo-calcário), o vinho obtido a partir de uvas colhidas no solo argilo-calcário foi o que mostrou a maior concentração de compostos voláteis varietais. A espuma destes vinhos espumantes foi também avaliada quanto à sua quantidade máxima (HM) e tempo de estabilidade (TS). O vinho espumante que apresentou um maior TS foi o vinho produzido a partir da casta FP proveniente de uma colheita tardia e solo argiloso. Os vinhos provenientes dos solos arenosos e argilo-calcários são os que apresentaram valores mais baixos de TS. Com vista a avaliar quais os conjuntos de moléculas do vinho que estão relacionados com as propriedades da espuma e possíveis sinergismos entre eles, para cada vinho espumante foi separada a fracção hidrofóbica de baixo peso molecular (MeLMW), a fracção de elevado peso molecular (HMW) e duas fracções de peso molecular intermédio (AqIMW e MeIMW). As propriedades da espuma dos vinhos modelo, reconstituídos com estas fracções e suas misturas, foram avaliadas. A combinação da fracção HMW com a MeLMW aumentou o TS 2,7 vezes quando comparado com o observado para a fracção HMW isoladamente, produzindo um efeito sinergético. Este aumento do TS ainda foi maior quando se combinou a fracção HMW com as subfracções obtidas a partir da fracção MeLMW, principalmente para as fracções menos apolares. A subfracção hidrofóbica menos apolar foi caracterizada por espectrometria de massa de ionização por electrospray (ESI-MS/MS) tendo sido identificada uma série de oligómeros de polietileno glicol e um potencial composto tensioactivo, o 8-hidroxi-tridecanoato de dietilenoglicolglicerilacetato. A fracção MeLMW foi também isolada da espuma do vinho espumante e caracterizada por ESI-MS/MS, permitindo identificar vários compostos potenciais tensioactivos, nomeadamente, dois monoacilgliceróis e quatro derivados de ácidos gordos com gliceriletilenoglicol. Estes resultados confirmam que estes compostos relacionados com a estabilidade da espuma existem em maior número na espuma do que no vinho. O vinho foi ainda fraccionado em 12 grupos de moléculas: 3 fracções de manoproteínas, 3 de arabinogalactanas, 3 de misturas de polissacarídeos, proteínas e compostos fenólicos e 3 fracções de peso molecular intermédio e baixo, compostas por uma mistura de hidratos de carbono, peptídeos e compostos fenólicos. Foram usados vinhos modelo reconstituídos com cada uma das fracções isoladas na concentração em que estas se encontraram no vinho. Foram também efectuados ensaios com soluções modelo dez vezes mais concentradas e com misturas de algumas das fracções. Todas as soluções formadas foram avaliadas quanto às propriedades da espuma. O aumento da concentração para dez vezes faz com que a solução contendo a fracção rica em manoproteínas (MP1) aumente para mais do dobro a HM e 7,4 vezes mais o TS. A combinação entre a fracção MP1 e a MeLMW produziu um aumento significativo nos parâmetros de HM e TS. A combinação da fracção HMW (manoproteínas com baixo teor em proteína) com a MeLMW (tensioactivos derivados de ácidos gordos com gliceriletilenoglicol) contém os compostos chave de um vinho espumante para se obter uma maior quantidade e estabilidade da espuma.

Some functional properties of fractionated soy protein isolates obtained by microfiltration

Five soy proteins isolate (SPI) fractions were produced using two microfiltration membranes with different pore sizes. Fractionation was carried out on SPI produced by isoelectric precipitation of a crude protein extract. The five fractions were two retentates and two permeates from the two membranes, the fifth fraction was obtained as the retentate on the smaller-po re- sized membrane fed with the permeate from the larger-pore-sized membrane. Solubility, foaming and emulsifying properties of the collected fractionates were investigated. It was observed that in the pH range 3-8 the retentates featured superior solubility compared with permeates. There was no significant difference (p > 0.0 1) in solubility between the retentates and SPI at pH >= 6. Foaming characteristics of the fractions followed the same trend as solubility with regard to foam expansion. There was, however, no particular trend observed with regards to foam stability. Emulsions stabilised by the retentates exhibited higher values (p<0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with permeates. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) profiles indicated that the fractions exhibiting high functionality in terms of solubility, foaming and emulsifying properties were also richer in 7S globulin soy protein subunits. Isoelectric focussing (IEF) profiles showed that retentates were richer in species with isoelectric points (pl) between 5.2 and 5.6 while permeates featured more prominently at pis between 4.5 and 4.8. (C) 2006 Elsevier Ltd. All rights reserved.

Utilização intracoágulo de espuma fibrinolítica - preparação, caracterização e atividade in vitro de uma espuma de estreptoquinase e proposta de uma nova abordagem terapêutica

Foam was developed as a novel vehicle for streptokinase with the purpose of increasing the contact time and area between the fibrinolytic and the target thrombus, which would lead to a greater therapeutic efficacy at lower doses, decreasing the drug s potential to cause bleeding. Fibrinolytic foams were prepared using CO2 and human albumin (at different v:v ratios), as the gas and liquid phases, respectively, and streptokinase at a low total dose (100,000 IU) was used as fibrinolytic agent conveyed in 1 mL of foam and in isotonic saline solution. The foams were characterized as foam stability and apparent viscosity. The thrombolytic effect of the streptokinase foam was determined in vitro as thrombus lysis and the results were compared to those of a fibrinolytic solution (prepared using the same dose of streptokinase) and foam without the fibrinolytic. In vitro tests were conducted using fresh clots were weighed and placed in test tubes kept at 37 ° C. All the samples were injected intrathrombus using a multiperforated catheter. The results showed that both foam stability and apparent viscosity increased with the increase in the CO2:albumin solution ratio and therefore, the ratio of 3:1 was used for the incorporation of streptokinase. The results of thrombus lysis showed that the streptokinase foam presented the highest thrombolytic activity (44.78 ± 9.97%) when compared to those of the streptokinase solution (32.07 ± 3.41%) and the foam without the drug (19.2 ± 7.19%). We conclude that fibrinolytic foam showed statistically significant results regarding the enhancement of the lytic activity of streptokinase compared to the effect of the prepared saline solution, thus it can be a promising alternative in the treatment of thrombosis. However, in vivo studies are needed in order to corroborate the results obtained in vitro

Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Formation of zirconia foams using the thermostimulated sol-gel transition

In this paper we describe the production of zirconia-based foams by a novel thermostimulated sol-gel route, that employs the foaming of colloidal suspensions prior to the sol-gel transition promoted by small increase of temperature (congruent to3 degreesC). This method produces gelled bodies having porosity >70% in the wet stage, and can be used to produce complex-shaped components. The effect of a foaming agent (Freon11 or CCl3F) and surfactant content on the formation and stability of the foams was analyzed. The rheologic measurements demonstrate that by increasing the surfactant concentration, the gelation time decreases increasing foam stability. As the surfactant concentration and quantity of foaming agent increase, the density decreases and the porosity increases. Hg porosimetry results show that the dry foam presents a bimodal pore size distribution. The family of sub-micrometer pores was attributed to the formation of a microemulsion between Freon11 and water. Scanning electron microscopy analysis shows that the foam structure consists of a three-dimensional network of spherical pores, which may be open and interconnected or closed, at larger or smaller porosities, respectively. Finally these results show that the thermostimulated sol-gel transition provides a potential route for ceramic foam manufacture. (C) 2002 Elsevier B.V. B.V. All rights reserved.

Viscosity of egg white from hens of different strains fed with commercial and natural additives

Yolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. Lower viscosity did not change foam density and stability.

SURFACTANT-OIL INTERACTIONS: FOAMING & TOXICITY

Surfactants find large applications in detergents, paints, coatings, food and pharmaceutical industries. Other than that, much focused work has been carried out in oil recovery in petroleum industries and raw material extraction in mining industries. This is because of their unique structure and ability to simultaneously adhere to materials which are both structurally and physically different. The current thesis focuses on interactions of oil with different commercially available and laboratory synthesized surfactants in terms of characteristics such as foaming, ultrasound exposure and toxicity. Foaming is one important characteristic of surfactants that is widely utilized for oil recovery purposes. Researchers utilize surfactants' special ability to provide foam stability to for more efficient oil herding capability. The foam stability and foam volumes are calculated using static foam height tests. Further dispersion or oil in water emulsion formation is observed using ultrasound sources. As described earlier surfactants are not only used as foams for oil displacement, but they are also used for dispersion purposes where they are key components of dispersant formulations. During such operations, especially in sea conditions where adverse effects on aquatic life are a concern, toxicity of chemicals used becomes an important factor. Our toxicity testing experiments involves different surfactants, solvents and crude oil combinations through exposure to special light luminescent bacteria. The decrease in light intensity of the exposed bacteria is related to toxic effects of the samples.

Scaling laws for the critical rupture thickness or common thin films

Despite decades of experimental and theoretical investigation on thin films, considerable uncertainty exists in the prediction of their critical rupture thickness. According to the spontaneous rupture mechanism, common thin films become unstable when capillary waves. at the interfaces begin to grow. In a horizontal film with symmetry at the midplane. unstable waves from adjacent interfaces grow towards the center of the film. As the film drains and becomes thinner, unstable waves osculate and cause the film to rupture, Uncertainty sterns from a number of sources including the theories used to predict film drainage and corrugation growth dynamics. In the early studies, (lie linear stability of small amplitude waves was investigated in the Context of the quasi-static approximation in which the dynamics of wave growth and film thinning are separated. The zeroth order wave growth equation of Vrij predicts faster wave growth rates than the first order equation derived by Sharma and Ruckenstein. It has been demonstrated in an accompanying paper that film drainage rates and times measured by numerous investigations are bounded by the predictions of the Reynolds equation and the more recent theory of Manev, Tsekov, and Radoev. Solutions to combinations of these equations yield simple scaling laws which should bound the critical rupture thickness of foam and emulsion films, In this paper, critical thickness measurements reported in the literature are compared to predictions from the bounding scaling equations and it is shown that the retarded Hamaker constants derived from approximate Lifshitz theory underestimate the critical thickness of foam and emulsion films, The non-retarded Hamaker constant more adequately bounds the critical thickness measurements over the entire range of film radii reported in the literature. This result reinforces observations made by other independent researchers that interfacial interactions in flexible liquid films are not adequately represented by the retarded Hamaker constant obtained from Lifshitz theory and that the interactions become significant at much greater separations than previously thought. (c) 2005 Elsevier B.V. All rights reserved.

Bounding film drainage in common thin films

A review of thin film drainage models is presented in which the predictions of thinning velocities and drainage times are compared to reported values on foam and emulsion films found in the literature. Free standing films with tangentially immobile interfaces and suppressed electrostatic repulsion are considered, such as those studied in capillary cells. The experimental thinning velocities and drainage times of foams and emulsions are shown to be bounded by predictions from the Reynolds and the theoretical MTsR equations. The semi-empirical MTsR and the surface wave equations were the most consistently accurate with all of the films considered. These results are used in an accompanying paper to develop scaling laws that bound the critical film thickness of foam and emulsion films. (c) 2005 Elsevier B.V. All rights reserved.

Foaming properties of a peptide designed to form stimuli-responsive interfacial films

We have designed an amphipathic peptide, AM1, that can self-assemble at the air-water interface to form an interfacial ensemble capable of switching between a mechanically strong cohesive film state and a mobile detergent state in response to changes in the solution conditions. The mechanical properties of the AM1 ensemble in the cohesive film state are qualitatively equivalent to the protein beta-LG, while in the mobile detergent state they are equivalent to the low molecular weight surfactant, SDS. In this work the foaming properties of AM1 are compared to those of beta-LG and SDS at the same weight concentration and it is found that AM1 adsorbs rapidly to the interface, initially forming a dense foam like that formed by SDS and superior to beta-LG. In addition, under solution conditions where interfacially adsorbed AM1 forms a cohesive film state the foam stability is high, comparable to beta-LG. However when the interfacially adsorbed AM1 forms a foam under detergent-state conditions, the foam stability is poor. We have achieved control of foam stability through the design of a peptide that exhibits stimuli-responsive changes in the extent of intermolecular interactions between peptide molecules adsorbed at the air water interface. These results illustrate the exciting potential of peptide surfactants to form a new class of stimuli-responsive foaming agents.

Development of a toolbox for the reduction of hordeins in barley malt beers

Gluten sensitive consumers and people suffering from coeliac disease account for up to 6% of the general population (Catassi et al., 2013). These consumers must avoid foods which contain gluten and related proteins found in wheat, rye or barley. Beer is produced from barley malt and therefore contains hordeins, (gluten like proteins). Beers labelled as gluten-free must contain below 10 mg/kg hordeins (10 mg/kg hordeins = 20 mg/kg gluten under current regulations) to be considered safe for gluten sensitive consumers. Currently there are a limited number of methods available for reducing beer hordeins, the studies outlined in this thesis provide a range of tools for the beverage industry to reduce the hordein content of beer It is well known, that during malting and brewing hordeins are reduced, but they still remain in beer at levels above 10 mg/kg. During malting, hordeins are broken down to form new proteins in the growing plant. Model malting and brewing systems were developed and used to test, how the modification of the malting process could be used to reduce beer hordeins. It was shown, that by using a controlled malting and brewing regime, a range of barley cultivars produced beer with significant differences in levels of hordeins. Beer hordeins ranged from 10 mg/kg to 60 mg/kg. Another study revealed that when malting was prolonged, to maximise breakdown of proteins, beer hordeins can be reduced by up to 44%. The natural breakdown of hordein during malting enhanced in a further study, when a protease was added to support the hordein degradation during steeping and germination. The enzyme addition resulted in a 46% reduction in beer hordeins 2 when compared to the control. All of the malt treatments had little or no impact on malt quality. The hordein levels can also be reduced during the beer stabilisation process. Levels of beer hordein were tested after stabilisation using two different concentrations of silica gel and tannic acid. Silica gel was very effective in reducing beer hordeins, 90% of beer hordeins were removed compared to the control beer. Beer hordeins could be reduced to below 10 mg/kg and the beer qualities such as foam, colour and flavour were not affected. Tannic acid also reduced beer hordein by up to 90%, but it reduced foam stability and affected beer flavours. A further study described treatment of beer with microbial transglutaminase (mTG), to create bonds between hordein proteins, which increased particle size and allowed removal during filtration. The addition of the mTG led to a reduction of the beer hordein by up to 96% in beer, and the impact on the resulting beer quality was minimal. These studies provide the industry with a toolbox of methods leading to the reduction of hordein in the final beer without negatively affecting beer quality.