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Beverage Sensory Modification
Beverage Sensory Modification
Autore Malfeito Ferreira Manuel
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2019
Descrizione fisica 1 electronic resource (104 p.)
Soggetto non controllato isoboles
synergy
wine tasting
wine perception
water solution
oxidative stability
cross-modality
taste
vanilla flavor
volatile phenols
glass swirling
wine aging
spoilage
CATA
flavored milk
cross-modal correspondence
beverage
time-intensity evaluation
expectations
temporal profile
taste-aroma interactions
sweetness enhancement
opening sounds
glass shape
pivot profile
shape
Dekkera
flavan-3-ols
nonequilibrium conditions
oxidation
packaging
clarification
sweetener
off-flavors
Brettanomyces
whey
closure type
coffee beverage
oxygen sensor
untrained panelist
fermented beverage
reduction
sugar
wine
ISBN 3-03921-394-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910367566103321
Malfeito Ferreira Manuel  
MDPI - Multidisciplinary Digital Publishing Institute, 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry
Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry
Autore Perestrelo Rosa Maria de Sá
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (148 p.)
Soggetto non controllato nanoparticle tracking analysis
sweeteners
health risk assessment
metals
volatile phenols
aggregation
cyclodextrins
antioxidant activity
seed tannin
trace elements
sherry wine
HS-SPME
atomic absorption
Bee pollen
photo-diode array detector (PDA)
biological aging
triterpenoid saponins
VOCs
gas chromatography-mass spectrometry
charged aerosol detection (CAD)
anthocyanins
health potential
dessert wine
hydrogels
potential odorants
nuclear magnetic resonance
GC-qMS
Primula veris L.
mannoprotein
Brettanomyces
ionic exchange resin
Chinese wine
arabinogalactan
ICP-MS
activator
flavonoids
smoke taint
wine
cowslip
white spirits
estimated daily intake
ISBN 3-03928-735-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910404077803321
Perestrelo Rosa Maria de Sá  
MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui