LEADER 04243nam 2201177z- 450 001 9910566460503321 005 20220506 035 $a(CKB)5680000000037776 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81186 035 $a(oapen)doab81186 035 $a(EXLCZ)995680000000037776 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aImplementation of Digital Technologies on Beverage Fermentation 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (220 p.) 311 08$a3-0365-3655-8 311 08$a3-0365-3656-6 330 $aIn 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. 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