LEADER 03729nam 2200505 450 001 9910647389603321 005 20230428104442.0 010 $a9789811921957$b(electronic bk.) 010 $z9789811921940 024 7 $a10.1007/978-981-19-2195-7 035 $a(MiAaPQ)EBC7187335 035 $a(Au-PeEL)EBL7187335 035 $a(CKB)26068910600041 035 $a(DE-He213)978-981-19-2195-7 035 $a(PPN)267810601 035 $a(EXLCZ)9926068910600041 100 $a20230428d2023 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aScience and Engineering of Chinese Liquor (Baijiu) $eMicrobiology, Chemistry and Process Technology /$fYan Xu, editor 205 $a1st ed. 2023. 210 1$aSingapore :$cSpringer,$d[2023] 210 4$dİ2023 215 $a1 online resource (614 pages) 311 08$aPrint version: Xu, Yan Science and Engineering of Chinese Liquor (Baijiu) Singapore : Springer,c2023 9789811921940 320 $aIncludes bibliographical references. 327 $aChapter 1. History and Technology of Chinese Liquor -- Chapter 2. Classification of Chinese Baijiu -- Chapter 3.Baijiu-Making Equipments -- Chapter 4. Process Principles and Engineering of Solid-State Fermentation of Chinese Liquor -- Chapter 5. Solid-state Distillation of Chinese Liquor (Baijiu) -- Chapter 6. History and advance of flavour research of Baijiu -- Chapter 7. Sensory Properties of Baijiu -- Chapter 8. Chemical Components of Chinese Baijiu -- Chapter 9. Microbial Diversities During Chinese Liquor Fermentations -- Chapter 10. Composition and Succession of the Microbiota in Light-Aroma Baijiu Production -- Chapter 11. Diversity and Succession of the Microbiota in Sauce-Aroma Baijiu -- Chapter 12. Composition, Succession and Key Species of Microbiota in Strong-Aroma Baijiu Production -- Chapter 13. Functional Microorganisms Associated with Baijiu Fermentation -- Chapter 14. Microbial interaction in Chinese liquor fermentation -- Chapter 15. Regulation of the microbiota in Chinese liquor fermentation process -- Chapter 16. Challenges and Perspectives (Strategies). 330 $aThis book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world?s most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. The book analyses Chinese liquor processing on the three most important disciplines of fermented foods: process technology/engineering, flavor chemistry, and microbiology. It also addresses the perspectives and future research needs associated with spontaneous fermented foods. This book offers a deep understanding of the science of Chinese liquor production to students, researchers, and related practitioners both in the academic and the industry. It would also benefit many other fields of fermented foods for their optimization, standardization, and modernization. 606 $aBiology$xTechnique 606 $aFood$xMicrobiology 606 $aFood science 615 0$aBiology$xTechnique. 615 0$aFood$xMicrobiology. 615 0$aFood science. 676 $a664.001579 702 $aXu$b Yan 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 912 $a9910647389603321 996 $aScience and Engineering of Chinese Liquor (Baijiu)$93010097 997 $aUNINA LEADER 02874nam 22005175 450 001 996542670803316 005 20230709191153.0 010 $a3-031-35017-0 024 7 $a10.1007/978-3-031-35017-7 035 $a(MiAaPQ)EBC30622102 035 $a(Au-PeEL)EBL30622102 035 $a(DE-He213)978-3-031-35017-7 035 $a(PPN)272249475 035 $a(EXLCZ)9927531927400041 100 $a20230623d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAugmented Cognition$b[electronic resource] $e17th International Conference, AC 2023, Held as Part of the 25th HCI International Conference, HCII 2023, Copenhagen, Denmark, July 23?28, 2023, Proceedings /$fedited by Dylan D. Schmorrow, Cali M. Fidopiastis 205 $a1st ed. 2023. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2023. 215 $a1 online resource (502 pages) 225 1 $aLecture Notes in Artificial Intelligence,$x2945-9141 ;$v14019 311 08$aPrint version: Schmorrow, Dylan D. Augmented Cognition Cham : Springer,c2023 9783031350160 327 $aBrain-Computer Interfaces and Neurotechnolgy -- Neuroergonomics, Physiological Measurement, and Human Performance -- Augmented Cognition: Evolving Theory and Practice -- Augmented and Virtual Reality for Augmented Cognition -- Understanding Human Cognition and Performance in IT Security. 330 $aThis book constitutes the refereed proceedings of 17th International Conference, AC 2023, held as part of the 25th International Conference, HCI International 2023, which was held virtually in Copenhagen, Denmark in July 2023. The total of 1578 papers and 396 posters included in the HCII 2023 proceedings was carefully reviewed and selected from 7472 submissions. The AC 2023 conference focuses on topics related to Brain-Computer Interfaces and neurotechnology; neuroergonomics, physiological measurements, and human performance; evolving theory and practice of AC; Augmented and Virtual Reality for AC; as well as understanding human cognition and performance in IT security. 410 0$aLecture Notes in Artificial Intelligence,$x2945-9141 ;$v14019 606 $aUser interfaces (Computer systems) 606 $aHuman-computer interaction 606 $aUser Interfaces and Human Computer Interaction 615 0$aUser interfaces (Computer systems). 615 0$aHuman-computer interaction. 615 14$aUser Interfaces and Human Computer Interaction. 676 $a005.437 676 $a004.019 700 $aSchmorrow$b Dylan D$0850516 701 $aFidopiastis$b Cali M$01372565 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996542670803316 996 $aAugmented Cognition$93403493 997 $aUNISA