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Gushing was described for the first time in 1909 [24]. Since then, the overfoaming of carbonated beverages has been over the time intensively investigated. Different substances that cause or suppress gushing have already been analysed. However, the influence of water composition i.e. ions and their concentration on gushing behaviour still requires studying. In this research, different self-prepared waters and a gushing positive malt were used for the gushing prediction test Modified Carlsberg Test (MCT). During the tests the self-prepared waters were used instead of the MCT water. The research hypothesis is that ions, which are naturally present in drinking water, and in respective brewing water, react with substances that stabilize gas bubbles and result in a gushing inhibiting effect. The lowest overfoam amount (OF) was achieved when magnesium was present in concentrations of 30 to 60 mg/L. The overfoam amount in MCT was significantly reduced when water enriched with magnesium ions and several anions (chloride, sulphate and hydrogen carbonate) was used, compared with the used reference, Bonaqa® water. The findings obtained in the present research provide another piece of the puzzle enlighten the problem of gushing. [ABSTRACT FROM AUTHOR]

Dispensing systems are essential in the beer supply chain and form one of the last steps to its final link - the consumer. The maintenance and hygiene of dispensing systems are crucial as they influence the beer quality directly. Dispensing systems comprise various equipment and components necessary to pour a beer in the quality desired by the brewer. The key components with the most prominent product contact are beer transfer tubes. Depending on the construction properties of a gastronomy's premises, long distances have to be covered frequently, resulting in significant filling volumes. For decades, brewers, sommeliers and connoisseurs have known that long hold-back times of beer in the beer tubes reduces quality. In such a case, discarding the whole beer tube's volume is necessary before serving the first tapped beer to meet the quality standards of brewers, gastronomers, and consumers. This study investigates sensory and analytically aroma changes of three different beer styles during storage in a beer transfer tube. For this purpose, an experimental dispensing system with six beer hoses was constructed. The beer storage in the transfer tubes was conducted at two different temperatures, 5 °C and 20 °C. After particular time intervals, the beer was poured and analysed for aging indicators, flavours by GC/MS resp and a trained tasting panel. The results show significant influences on the aroma profile after three hours of storage. The panel identified a change in the aroma profile to flavours usually associated with oxidation and aging. In the comparison of the two storage temperatures, higher temperatures significantly worsen the aroma profile. These findings were supported by an increase in aging indicators determined by GC/MS analysis. [ABSTRACT FROM AUTHOR]

Inflammatory cell infiltration is central to healing after acute myocardial infarction (AMI). The relation of regional inflammation to edema, infarct size (IS), microvascular obstruction (MVO), intramyocardial hemorrhage (IMH), and regional and global LV function is not clear. Here we noninvasively characterized regional inflammation and contractile function in reperfused AMI in pigs using fluorine (19F) cardiovascular magnetic resonance (CMR). Adult anesthetized pigs underwent left anterior descending coronary artery instrumentation with either 90 min occlusion (n = 17) or without occlusion (sham, n = 5). After 3 days, in surviving animals a perfluorooctyl bromide nanoemulsion was infused intravenously to label monocytes/macrophages. At day 6, in vivo 1H-CMR was performed with cine, T2 and T2* weighted imaging, T2 and T1 mapping, perfusion and late gadolinium enhancement followed by 19F-CMR. Pigs were sacrificed for subsequent ex vivo scans and histology. Edema extent was 35 ± 8% and IS was 22 ± 6% of LV mass. Six of ten surviving AMI animals displayed both MVO and IMH (3.3 ± 1.6% and 1.9 ± 0.8% of LV mass). The 19F signal, reflecting the presence and density of monocytes/macrophages, was consistently smaller than edema volume or IS and not apparent in remote areas. The 19F signal-to-noise ratio (SNR) > 8 in the infarct border zone was associated with impaired remote systolic wall thickening. A whole heart value of 19F integral (19F SNR × milliliter) > 200 was related to initial LV remodeling independently of edema, IS, MVO, and IMH. Thus, 19F-CMR quantitatively characterizes regional inflammation after AMI and its relation to edema, IS, MVO, IMH and regional and global LV function and remodeling. [ABSTRACT FROM AUTHOR]

High temperatures are maintained in a lautertun to reduce the filtration time. The temperature affects the flow rate through the changing viscosity. In addition, the sedimentation behaviour of the particles also depends on the temperature. Changes in the settling velocity are assumed to affect the filter cake resistance and thus the flow rate. The influence of temperature (range: 40–78 °C) on cake formation was investigated. Calculations of the settling velocity revealed a higher settling rate at higher temperatures due to a reduction in the density and viscosity of the liquid. The effect was confirmed for larger particles by performing a sedimentation test, but smaller particles were hindered from settling at higher temperatures. Fine particles remained in suspension because of thermal convection, providing buoyancy to counteract the gravitational sedimentation. The hindered particle settling explained the lower filter cake resistance at high temperatures and thus the higher flow rate. [ABSTRACT FROM AUTHOR]

The chemical-physical stability is an important characteristic of filtered beer. Since proteins are a main cause of haze in beer, different methods in praxis application to reduce this haze formation have been developed such as an adsorption on silica gel or bentonite as well as an enzymatic breakdown. Since proteolytic enzymes can have a very selective activity on their substrate and are easy to handle, this type of stabilization is often used outside the German purity law. However, due to high inactivation temperatures and an application after boiling process, activities of these enzymes can still be present in the bottled beer. To detect potential rest activities, the aim of this publication was to develop a sensitive and reproducible method for the detection of the proteolytic enzyme activity in beer. Due to the specific activity of these enzymes on proline containing proteins, a proline rich substrate (StabiProlin®) was dosed into the beers and the residual concentration of gliadin (substrate) was determined after 24 hours of incubation. Blank samples resulted in no significant (P > 0.05) decrease in gliadin concentration, whereas the content of gliadin in beer containing proteolytic enzymes was significantly (P < 0.05) reduced over time. Despite pasteurization up to 1000 PE of the enzyme-inoculated beer, a high breakdown of gliadin (20 – 100 %) could be determined. This was also confirmed in 11 practice beer samples (20 – 75 %). Purity law brewed beers showed no decrease in gliadin concentration. Thus, application of this method can be recommended to optimize beer stabilization using proteolytic enzymes, to select suitable enzyme preparations and especially to adjust the dosage amount of stabilizing enzymes. [ABSTRACT FROM AUTHOR]

The malt criteria of viscosity and β-glucan are used as an integral part of routine laboratory control measures to classify the cytolytic malt modification level and to ensure good processability. To optimize separation processes in general, the main focus of barley breeding has been on intensifying the cytolytic modification level and reducing the β-glucan concentration. However, not all new malting barley varieties show good processability despite a low β-glucan content, since the effect of hemicellulose constituents such as arabinoxylan and their enzymatic hydrolysis are largely disregarded. For this reason, the aim of the present work was to investigate the individual cytolytic composition of different malting barley (malt) varieties and to point out differences in cytolytic malt parameters depending on their genetically determined modification level. Appropriate analytical possibilities for arabinoxylan determination and suitable extraction methods for cytolytic evaluation have been further shortcomings in breeding quality control. In addition, the most important cytolytic degrading enzymes have been characterized in this paper. Part one of this two-part study demonstrated that cytolytically highly modified varieties have a lower β-glucan but in consequence a higher arabinoxylan content. With regard to the activity of enzymes, the results suggested small differences in β-glucanase, but not in arabinofuranosidase and xylanase. Finally, a principal component analysis showed that most of the cytolytically highly modified barley varieties (52%) were affected by arabinoxylan. The first part of the paper confirms that while breeding progress has reduced β-glucan, arabinoxylan has become the more dominant impact factor on processability. [ABSTRACT FROM AUTHOR]

The cytolytic malt criteria viscosity and β-glucan are used as an integral part of routine laboratory control measures to classify the malt modification level and to ensure good processability. Part one of this two-part publication demonstrated that barley varieties with high cytolytic modification along with low β-glucan content tend to have a higher content of usually unconsidered water-soluble arabinoxylan. This study investigated the arabinoxylan molar mass distribution and its impact on processability. In order to observe the impact of arabinoxylans on separation processes in the brewhouse, lautering tests of different modified malt types were performed. The results suggest that in contrast to their lower β-glucan content, highly modified malt types had a higher average arabinoxylan content (767 mg/L) than medium modified samples (710 mg/L). Furthermore, differentiation of arabinoxylan molar mass resulted in a higher molar mass of 14–34% above 50 kDa in these samples. In terms of processability, flux through the spent grain cake was mainly influenced by wort viscosity (r=-0.621, p < 0.01), although arabinoxylan had little influence on the viscosity. However, 53% of highly modified malt samples had a flux of less than 4 L/h × m2 (average value) despite low β-glucan levels. A principal component analysis identified arabinoxylans as the main driving force in connection with the permeability through the filter cake, whereby especially highly modified barley varieties (60%) were affected. Arabinoxylans may have a decisive effect, so it is not only β-glucan as a structural cell wall substance and present viscosity that should be considered as determining quality characteristics. [ABSTRACT FROM AUTHOR]

Aims The aim of this study was to determine the value of T2 mapping for the non-invasive assessment of myocardial inflammation in different stages of systolic left ventricular dysfunction in dilated cardiomyopathy (DCM) in comparison with endomyocardial biopsy (EMB). Methods and results A total of 132 subjects were enrolled between 2013 and 2016 (62 controls and 70 patients with DCM). All patients underwent CMR at 1.5 T and received coronary angiogram and EMB. CMR applied standard protocols including T2 mapping with Gradient And SpinEcho sequence (GRASE). Global T2 relaxation time was significantly increased in patients with DCM compared to the healthy controls (T2 time DCM vs. controls: 65.9 ± 6.2 vs. 60.0 ± 4.2 ms; P < 0.001). Of note, patients with the presence of inflammatory cells in EMB exhibited further elevation of T2 values (T2 time in patients with the presence of inflammatory cells vs. T2 time in patients without: 68.8± 5.8 vs. 64.7± 5.9 ms; P = 0.02). Receiver operating characteristic analysis of our data deciphered a global myocardial T2 time >65.3 ms as the best cut-off for distinction between the healthy controls and patients with myocardial inflammation [sensitivity 93%, specificity 90%, P< 0.01, area under the curve (AUC) 0.95]. In patients with DCM, this threshold identified patients with biopsy-proven inflammation with a sensitivity of 79% and specificity 58% (AUC 0.72). Conclusion In patients with DCM and presence of inflammatory cells in the myocardium, myocardial T2 relaxation times may help to non-invasively detect myocardial inflammation. Although there is an overlap of T2 values between patients and healthy controls, T2 mapping may facilitate the identification of patients who may benefit from EMB for therapeutic decision-making. [ABSTRACT FROM AUTHOR]

Starch and non-starch polysaccharides ((N)SPs) are relevant in cereal-based beverages. Although their molar mass and conformation are important to the sensory characteristics of beer and non-alcoholic beer, their triggering mechanism in the mouth is not fully understood. Soft tribology has emerged as a tool to mimic oral processing (drinking). The contribution of each (N)SPs to the friction coefficient can be determined when they are enzymatically isolated and characterized by chromatography techniques. Thus, this work aimed to study the relationship between the physical characteristics of isolated (N)SPs and their possible contribution to oral processing through soft tribology (friction). To accomplish this, this research analyzes the effect of grain source (barley, wheat, and oats) and its modification (by steeping degree at two levels) to the (N)SPs´ physical characteristics in wort produced on a laboratory scale. Different characteristics were present in the (N)SPs due to the grain source and the degree of modification. When comparing the impact of the grain source, the malted oats showed the highest molar masses. A higher modification degree produced smaller and more compact structures except for wheat's arabinoxylans and dextrins. The conformation ratio ( r rms / r hyd ) values indicate the existence of sphere and micro-gel structures within each (N)SPs, with branches in arabinoxylans and dextrins. Subsequently, soft tribology was measured on all the worts and their correlation to the (N)SPs' data was performed by multivariate analysis. The wort produced with high modification grains generated higher friction responses. However, this was only statistically significant in barley samples. The multivariate analysis showed that within the mouth (tongue) velocity, the apparent density of the (N)SPs, and the molar mass of arabinoxylans and β-glucans may influence the friction response and, hence, the oral processing in the mouth during oral processing (drinking)., Competing Interests: The authors declare no conflicts of interest., (© 2025 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.)

The traditional malted cereal used primarily for beverages is barley (Hordeum vulgare L.), while rye (Secale cereale L.) is mainly used in baked goods. In contrast, quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins, that can be used similarly to cereals. Their physicochemical properties and volatile compositions (e.g., aroma compounds) directly influence the finished food products. The sharp bitterness of unprocessed rye and the earthy aroma of native quinoa can interfere with the development and acceptance of food products. Malting is known to improve the processing and sensory properties of barley. A face-centered, central composite design was used to investigate the individual and interactive effects of three malting parameters (i.e., steep moisture (SM), germination temperature (T), and germination time (t)) on malt quality indicators (e.g., extract) and volatile formation (e.g., 3-methylbutanal) in rye and quinoa, and were compared to barley. The malt modification predictive models were then used to determine standard malting regimes for brewing quality malts. The malting parameters for the steeping and germination stages were: 43 %, 15 °C, and 6 d for barley; 45 %, 12 °C, and 8 d for rye; and 46 %, 16 °C, 6 d for quinoa. Malt modification and volatile formation were primarily associated with the interactive effect of germination temperature and time. Conversely, steep moisture had limited impact on malt modification but strongly regulated the formation of 34 known (pseudo)cereal volatile compounds. Principal component analysis (PCA) of the volatile data identified (pseudo)cereal specific volatile patterns. Aldehydes were characteristic in the cereal malts, particularly barley, whereas phenyl compounds and pyrazines were abundant in rye and quinoa malts, respectively. Controlling (pseudo)cereal modification and volatile development through the malting process could help deliver targeted sensory properties and improve the acceptance of malt-based food products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

The removal of husks before the mashing process, also known as the Kubessa method, is an established brewing practice often positively associated with smoothness and better flavor-stability of beer. Empirical evidence on the effect of the Kubessa method on beer, however, has been lacking. Similarly, our study's comprehensive analysis of established brewing attributes revealed that traditional methods do not fully capture the impact of husk separation in beer brewing. Conclusive evidence of the Kubessa method's impact on beer aging chemistry was obtained through ultrahigh resolution mass spectrometry (FT-ICR-MS), revealing intricate molecular details inaccessible to conventional analytical techniques. The compositional information on thousands of molecules in Kubessa beer was resolved and compared to whole malt mashing. Machine learning algorithms applied to aging experiments identified over 500 aging-related compounds inhibited by husk separation. Complementary Time of flight mass spectrometry (ToF-MS) coupled with chromatography further confirmed that the mashing of husks introduces sulfur-containing lipid compounds. These significant differences in the beer composition provide valuable insights for further investigation into the staling protective effect of husk-separation (Kubessa process) during beer production, as empirically demonstrated in this work.

Background/Objectives : The presence of late gadolinium enhancement (LGE) on cardiac magnetic resonance (CMR) in patients with Fabry disease (FD) is a predictor of adverse cardiac events. The aim of this study was to establish the most reliable and reproducible technique for quantifying LGE in patients with FD. Methods : Twenty FD patients with LGE who underwent CMR on the same scanner and LGE sequence were included. LGE quantifications were done using gray-scale thresholds of 2, 3, 4, 5 and 6 standard deviations (SD) above the mean signal intensity of the remote myocardium, the full width at half maximum method (FWHM), visual assessment with threshold (VAT) and the fully manual method (MM). Results : The mean amount of fibrosis varied between quantification techniques from 36 ± 19 at 2SD to 2 ± 2 g using the FWHM ( p < 0.0001). Intraobserver reliability was excellent for most methods, except for the FWHM which was good (ICC 0.84; all p < 0.05). Interobserver reliability was excellent for VAT (ICC 0.94) and good for other techniques (all p < 0.05). Intraobserver reproducibility showed the lowest coefficient of variation (CV, 6%) at 5SD and at 2SD and VAT (35% and 38%) for interobserver reproducibility. The FWHM revealed the highest CV (63% and 94%) for both intra- and interobserver reproducibility. Conclusions : The available methods for LGE quantification demonstrate good to excellent intra- and interobserver reproducibility in patients with FD. The most reliable and reproducible techniques were VAT and 5SD, whereas the FWHM was the least reliable in the setting of our study. The total amount of LGE varies strongly with the quantification technique used.

The application of high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS) revealed the origin and evolution of antioxidants during the brewing process of hopped and unhopped reference beer. As tachioside (3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside), arbutin (4-hydroxyphenyl-β-d-glucopyranoside), and hordatines clearly increased during the fermentation step, the raw material barley was investigated as a source of the corresponding precursors. Therefore, 4-hydroxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, 4-hydroxy-3-methoxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, 4-hydroxy-3-methoxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, and 4-hydroxy-2-methoxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside were isolated from barley for the first time, and identified using liquid chromatography-mass spectrometry (LC-MS) and one-dimensional/two-dimensional-nuclear magnetic resonance (1D/2D-NMR) experiments. Moreover, hordatine glucosides A, B, and C were isolated and identified from barley, and hordatine C glucoside was characterized for the first time. A fermentation model followed by HPLC-MS/MS analysis substantiated the release of tachioside from 4-hydroxy-3-methoxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside by Saccharomyces cerevisiae . Quantitation experiments monitoring the content in wheat, barley, and different barley malt types demonstrated a wide range of concentrations, providing a basis for further comprehensive investigations to optimize the antioxidant yield in beer to contribute to improved flavor stability.