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[null,"1.","Record Nr.",null,"UNINA9910346743003321"]
[null,null,"Autore",null,"Poramate Manoonpong"]
[null,null,"Titolo",null,"Neural Computation in Embodied Closed-Loop Systems for the Generation of Complex Behavior: From Biology to Technology"]
[null,null,"Pubbl/distr/stampa",null,"Frontiers Media SA, 2018"]
[null,null,"Descrizione fisica",null,"1 online resource (278 p.)"]
[null,null,"Collana",null,"Frontiers Research Topics"]
[null,null,"Soggetti",null,"Neurosciences"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","How can neural and morphological computations be effectively combined and realized in embodied closed-loop systems (e.g., robots) such that they can become more like living creatures in their level of performance? Understanding this will lead to new technologies and a variety of applications. To tackle this research question, here, we bring together experts from different fields (including Biology, Computational Neuroscience, Robotics, and Artificial Intelligence) to share their recent findings and ideas and to update our research community. This eBook collects 17 cutting edge research articles, covering neural and morphological computations as well as the transfer of results to real world applications, like prosthesis and orthosis control and neuromorphic hardware implementation."]
[null,"2.","Record Nr.",null,"UNINA9910595080503321"]
[null,null,"Autore",null,"Nunes Fernando M"]
[null,null,"Titolo",null,"Wine Sensory Faults : Origin, Prevention and Removal"]
[null,null,"Pubbl/distr/stampa",null,"Basel, 2022"]
[null,null,"Descrizione fisica",null,"1 online resource (186 p.)"]
[null,null,"Soggetti",null,"Industrial chemistry and chemical engineering"]
[{"$nulls":4},"Technology: general issues"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity."]