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Implementation of Digital Technologies on Beverage Fermentation
| Implementation of Digital Technologies on Beverage Fermentation |
| Autore | Viejo Claudia Gonzalez |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (220 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
sensor networks
automation beer acceptability beer fermentation RoboBEER machine learning ultrasonic measurements long short-term memory industrial digital technologies yeast morphology automated image analysis heat stress vacuoles cell size computer vision foam stability image analysis lager beer foam retention polyphenols LC-ESI-QTOF-MS/MS HPLC medicinal plants ginger lemon mint herbal tea infusion antioxidants black pepper focus group hops Kawakawa off aromas gas sensors robotic pourer aroma thresholds climate change artificial neural networks volatile phenols glycoconjugates bushfires sparkling wine fermentation biogenic amines wine quality liquid chromatography principal component analysis augmented reality non-dairy yogurt contexts consumer acceptability emotional responses Fermentation Olea europaea respiration rate storage conditions transport TeeBot high throughput liquid handling robot metabolite analysis stochastic dynamic optimisation uncertainty |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566460503321 |
Viejo Claudia Gonzalez
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Yeast Biotechnology 3.0
| Yeast Biotechnology 3.0 |
| Autore | Willaert Ronnie G |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (240 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
coffee processing
coffee fermentation starter culture coffee beverage yeast Icewine Saccharomyces cerevisiae hyperosmotic stress CRISPR-Cas9 glycerol transport STL1 brewing Cyberlindnera NABLAB non-alcoholic beer non-conventional yeast non-Saccharomyces yeast response surface methodology Ustilago itaconic acid process improvement lignocellulosic feedstock yeasts grape federweisser wine microbiota identification MALDI-TOF MS Biotyper Torulaspora delbrueckii craft beer microbrewery plant mixed fermentation aroma profile strain collection aroma profiling gas chromatography wine yeast Saccharomyces fermentation volatile aroma compounds Simultaneous inoculation Alcoholic fermentation Malolactic fermentation Sacccharomyces cerevisiae Oenococcus oeni PN4TM OmegaTM Aroma profile antioxidant coffee W. anomalus industrial brewer’s strains adaptive laboratory evolution (ALE) snowflake phenotype beer fermentation wine yeasts lactic acid bacteria co-inoculation sequence inoculation flavor compounds color pigments cell printing piezoelectric dispensing GFP-tagged yeast clone collection living cell microarrays microfluidic chip dynamic single-cell analysis Candida albicans adhesion fibronectin nanomotion atomic force microscope (AFM) xylose metabolism genetic engineering biofuel Spathaspora passalidarum Pichia stipitis volatile organic compounds proton-transfer reaction-mass spectrometry Metschnikowia pulcherrima flavor non-Saccharomyces yeasts fermentation-derived products fermented beverages beer coffee bean fermentation itaconic acid production bioethanol production bioreactors yeast micro- and nanobiotechnology |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557545103321 |
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Willaert Ronnie G
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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