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...
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| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (220 p.) |
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| 100 | 1 | |a Viejo, Claudia Gonzalez |4 edt | |
| 245 | 1 | 0 | |a Implementation of Digital Technologies on Beverage Fermentation |
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| 520 | |a 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. | ||
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| 653 | |a sensor networks | ||
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| 653 | |a beer acceptability | ||
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| 653 | |a fermentation | ||
| 653 | |a biogenic amines | ||
| 653 | |a wine quality | ||
| 653 | |a liquid chromatography | ||
| 653 | |a principal component analysis | ||
| 653 | |a augmented reality | ||
| 653 | |a non-dairy yogurt | ||
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| 776 | |z 3-0365-3655-8 | ||
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| 700 | 1 | |a Fuentes, Sigfredo |4 edt | |
| 700 | 1 | |a Viejo, Claudia Gonzalez |4 oth | |
| 700 | 1 | |a Fuentes, Sigfredo |4 oth | |
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