Implementation of Digital Technologies on Beverage Fermentation

• Autore: Viejo Claudia Gonzalez
• Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 online resource (220 p.)
• Soggetto topico: Biology, life sciences; Research and information: general; Technology, Engineering, Agriculture, Industrial processes
• Soggetto non controllato: antioxidants; aroma thresholds; artificial neural networks; augmented reality; automated image analysis; automation; beer acceptability; beer fermentation; biogenic amines; black pepper; bushfires; cell size; climate change; computer vision; consumer acceptability; contexts; emotional responses; fermentation; Fermentation; foam retention; foam stability; focus group; gas sensors; ginger; glycoconjugates; heat stress; herbal tea infusion; high throughput; hops; HPLC; image analysis; industrial digital technologies; Kawakawa; lager beer; LC-ESI-QTOF-MS/MS; lemon; liquid chromatography; liquid handling robot; long short-term memory; machine learning; medicinal plants; metabolite analysis; mint; n/a; non-dairy yogurt; off aromas; Olea europaea; polyphenols; principal component analysis; respiration rate; RoboBEER; robotic pourer; sensor networks; sparkling wine; stochastic dynamic optimisation; storage conditions; TeeBot; transport; ultrasonic measurements; uncertainty; vacuoles; volatile phenols; wine quality; yeast morphology
• Persona (resp. second.): FuentesSigfredo; ViejoClaudia Gonzalez
• Sommario/riassunto: 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.
• Titolo autorizzato: Implementation of Digital Technologies on Beverage Fermentation
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910566460503321
• Lo trovi qui: Univ. Federico II