Cover Image
Read Now

Implementation of Digital Technologies on Beverage Fermentation

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...

Full description

Bibliographic Details
Main Author: Viejo, Claudia Gonzalez
Other Authors: Fuentes, Sigfredo
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Stochastic Dynamic Optimisation
Machine Learning
Foam Stability
Industrial Digital Technologies
Off Aromas
Cell Size
Fermentation
Yeast Morphology
Transport
Technology, Engineering, Agriculture, Industrial Processes / Bicssc
Robobeer
N/a
Consumer Acceptability
Medicinal Plants
Antioxidants
Robotic Pourer
Black Pepper
Vacuoles
Uncertainty
Lager Beer
Sparkling Wine
Volatile Phenols
Automation
High Throughput
Olea Europaea
Aroma Thresholds
Storage Conditions
Respiration Rate
Liquid Handling Robot
Lemon
Lc-esi-qtof-ms/ms
Automated Image Analysis
Foam Retention
Beer Acceptability
Principal Component Analysis
Biogenic Amines
Sensor Networks
Emotional Responses
Contexts
Image Analysis
Biology, Life Sciences / Bicssc
Kawakawa
Wine Quality
Hplc
Glycoconjugates
Non-dairy Yogurt
Liquid Chromatography
Long Short-term Memory
Computer Vision
Hops
Beer Fermentation
Bushfires
Climate Change
Herbal Tea Infusion
Artificial Neural Networks
Teebot
Ultrasonic Measurements
Metabolite Analysis
Heat Stress
Mint
Gas Sensors
Research And Information: General / Bicssc
Augmented Reality
Focus Group
Polyphenols
Ginger
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary: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.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (220 p.)
ISBN:books978-3-0365-3656-9
9783036536569
9783036536552

Similar Items