LEADER 01124nam0-2200301---450- 001 990009761010403321 005 20130917112201.0 035 $a000976101 035 $aFED01000976101 035 $a(Aleph)000976101FED01 035 $a000976101 100 $a20130917d1991----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $aa-------101yy 200 1 $a1. Convegno nazionale giovani ricercatori in geologia applicata$eGargnano (BS), 22 e 23 ottobre 1991$eatti 210 $aMilano$cAndrea Cancelli Dip. Scienze della Terra$d1991 225 1 $aRicerca scientifica ed educazione permanente$iSupplemento$v93 300 $aIn testa al front.: Università degli studi di Milano, Dipartimento di Scienze della terra 610 0 $aGeologia applicata 710 12$aConvegno nazionale dei giovani ricercatori in geologia applicata$d1.$f<1991 ;$eGargnano (BS)>$0520761 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990009761010403321 952 $aN 2/29$b1358$fDINGE 959 $aDINGE 996 $a1. 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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. 606 $aBiology, life sciences$2bicssc 606 $aResearch and information: general$2bicssc 606 $aTechnology, Engineering, Agriculture, Industrial processes$2bicssc 610 $aantioxidants 610 $aaroma thresholds 610 $aartificial neural networks 610 $aaugmented reality 610 $aautomated image analysis 610 $aautomation 610 $abeer acceptability 610 $abeer fermentation 610 $abiogenic amines 610 $ablack pepper 610 $abushfires 610 $acell size 610 $aclimate change 610 $acomputer vision 610 $aconsumer acceptability 610 $acontexts 610 $aemotional responses 610 $afermentation 610 $aFermentation 610 $afoam retention 610 $afoam stability 610 $afocus group 610 $agas sensors 610 $aginger 610 $aglycoconjugates 610 $aheat stress 610 $aherbal tea infusion 610 $ahigh throughput 610 $ahops 610 $aHPLC 610 $aimage analysis 610 $aindustrial digital technologies 610 $aKawakawa 610 $alager beer 610 $aLC-ESI-QTOF-MS/MS 610 $alemon 610 $aliquid chromatography 610 $aliquid handling robot 610 $along short-term memory 610 $amachine learning 610 $amedicinal plants 610 $ametabolite analysis 610 $amint 610 $an/a 610 $anon-dairy yogurt 610 $aoff aromas 610 $aOlea europaea 610 $apolyphenols 610 $aprincipal component analysis 610 $arespiration rate 610 $aRoboBEER 610 $arobotic pourer 610 $asensor networks 610 $asparkling wine 610 $astochastic dynamic optimisation 610 $astorage conditions 610 $aTeeBot 610 $atransport 610 $aultrasonic measurements 610 $auncertainty 610 $avacuoles 610 $avolatile phenols 610 $awine quality 610 $ayeast morphology 615 7$aBiology, life sciences 615 7$aResearch and information: general 615 7$aTechnology, Engineering, Agriculture, Industrial processes 700 $aViejo$b Claudia Gonzalez$4edt$01326245 702 $aFuentes$b Sigfredo$4edt 702 $aViejo$b Claudia Gonzalez$4oth 702 $aFuentes$b Sigfredo$4oth 906 $aBOOK 912 $a9910566460503321 996 $aImplementation of Digital Technologies on Beverage Fermentation$93037206 997 $aUNINA