“…The relevance of this new route to gluten reduction arises from the fact that it allows to retain the same ingredients and recipes of standard beers, without the involvement of any chemical additives or proprietary techniques (such as filtration, ultrafiltration or enzymatic compounds), while preserving taste, flavor and aroma of the best craft beers. Moreover, all this comes without oxidation even after the most intense and prolonged cavitation processes as, within the range of CHC regimes used in the field of food applications, oxidation processes that are generally undesirable in liquid foods processing (Ngadi, Latheef, & Kassama, 2012) play a marginal role (Yusaf & Al-Juboori, 2014). Indeed, only the use of specific additives such as hydrogen peroxide allows achieving the needed extent of organics oxidation in applications such as water disinfection and remediation (Ciriminna, Albanese, Meneguzzo, & Pagliaro, 2016a).…”