Implementation of Digital Technologies on Beverage Fermentation

• Andere auteurs: Viejo, Claudia Gonzalez (Redacteur), Fuentes, Sigfredo (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Onderwerpen: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; 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; n/a
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...