04243nam 2201177z- 450 991056646050332120220506(CKB)5680000000037776(oapen)https://directory.doabooks.org/handle/20.500.12854/81186(oapen)doab81186(EXLCZ)99568000000003777620202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierImplementation of Digital Technologies on Beverage FermentationBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (220 p.)3-0365-3655-8 3-0365-3656-6 In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products' quality traits and international competitiveness, especially within the past five years. Fermented beverages have been one of the most researched industries to implement these technologies to assess product composition and improve production processes and product quality. This Special Issue (SI) is focused on the latest research on the application of digital technologies on beverage fermentation monitoring and the improvement of processing performance, product quality and sensory acceptability.Biology, life sciencesbicsscResearch and information: generalbicsscTechnology, Engineering, Agriculture, Industrial processesbicsscantioxidantsaroma thresholdsartificial neural networksaugmented realityautomated image analysisautomationbeer acceptabilitybeer fermentationbiogenic aminesblack pepperbushfirescell sizeclimate changecomputer visionconsumer acceptabilitycontextsemotional responsesfermentationFermentationfoam retentionfoam stabilityfocus groupgas sensorsgingerglycoconjugatesheat stressherbal tea infusionhigh throughputhopsHPLCimage analysisindustrial digital technologiesKawakawalager beerLC-ESI-QTOF-MS/MSlemonliquid chromatographyliquid handling robotlong short-term memorymachine learningmedicinal plantsmetabolite analysismintn/anon-dairy yogurtoff aromasOlea europaeapolyphenolsprincipal component analysisrespiration rateRoboBEERrobotic pourersensor networkssparkling winestochastic dynamic optimisationstorage conditionsTeeBottransportultrasonic measurementsuncertaintyvacuolesvolatile phenolswine qualityyeast morphologyBiology, life sciencesResearch and information: generalTechnology, Engineering, Agriculture, Industrial processesViejo Claudia Gonzalezedt1326245Fuentes SigfredoedtViejo Claudia GonzalezothFuentes SigfredoothBOOK9910566460503321Implementation of Digital Technologies on Beverage Fermentation3037206UNINA