TY  - GEN
AU  - Viejo,Claudia Gonzalez
AU  - Fuentes,Sigfredo
AU  - Viejo,Claudia Gonzalez
AU  - Fuentes,Sigfredo
TI  - Implementation of Digital Technologies on Beverage Fermentation
SN  - books978-3-0365-3656-9
PY  - 2022///
CY  - Basel
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Biology, life sciences
KW  - Technology, engineering, agriculture
KW  - sensor networks
KW  - automation
KW  - beer acceptability
KW  - beer fermentation
KW  - RoboBEER
KW  - machine learning
KW  - ultrasonic measurements
KW  - long short-term memory
KW  - industrial digital technologies
KW  - yeast morphology
KW  - automated image analysis
KW  - heat stress
KW  - vacuoles
KW  - cell size
KW  - computer vision
KW  - foam stability
KW  - image analysis
KW  - lager beer
KW  - foam retention
KW  - polyphenols
KW  - LC-ESI-QTOF-MS/MS
KW  - HPLC
KW  - medicinal plants
KW  - ginger
KW  - lemon
KW  - mint
KW  - herbal tea infusion
KW  - antioxidants
KW  - black pepper
KW  - focus group
KW  - hops
KW  - Kawakawa
KW  - off aromas
KW  - gas sensors
KW  - robotic pourer
KW  - aroma thresholds
KW  - climate change
KW  - artificial neural networks
KW  - volatile phenols
KW  - glycoconjugates
KW  - bushfires
KW  - sparkling wine
KW  - fermentation
KW  - biogenic amines
KW  - wine quality
KW  - liquid chromatography
KW  - principal component analysis
KW  - augmented reality
KW  - non-dairy yogurt
KW  - contexts
KW  - consumer acceptability
KW  - emotional responses
KW  - Fermentation
KW  - Olea europaea
KW  - respiration rate
KW  - storage conditions
KW  - transport
KW  - TeeBot
KW  - high throughput
KW  - liquid handling robot
KW  - metabolite analysis
KW  - stochastic dynamic optimisation
KW  - uncertainty
KW  - n/a
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/5218
UR  - https://directory.doabooks.org/handle/20.500.12854/81186
ER  -