Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

In recent years, new and emerging digital technologies applied to food science have been gaining attention and increased interest from researchers and the food/beverage industries. In particular, those digital technologies that can be used throughout the food value chain are accurate, easy to implement, affordable, and user-friendly. Hence, this Special Issue (SI) is dedicated to novel technology based on sensor technology and machine/deep learning modeling strategies to implement artificial intelligence (AI) into food and beverage production and for consumer assessment. This SI published quality papers from researchers in Australia, New Zealand, the United States, Spain, and Mexico, including food and beverage products, such as grapes and wine, chocolate, honey, whiskey, avocado pulp, and a variety of other food products.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- sensory --- physicochemical measurements --- artificial neural networks --- near infra-red spectroscopy --- wine quality --- machine learning modeling --- weather --- consumer acceptance prediction --- data fusion --- emotion recognition --- facial expression recognition --- galvanic skin response --- machine learning --- neural networks --- sensory analysis --- avocado --- cultivars --- preference mapping --- sensory evaluation --- sensory descriptive analysis --- consumer science --- unifloral honeys --- botanical origin --- physicochemical parameters --- classification --- natural language processing --- deep learning --- sensory science --- flavor lexicon --- long short-term memory --- sensory --- physicochemical measurements --- artificial neural networks --- near infra-red spectroscopy --- wine quality --- machine learning modeling --- weather --- consumer acceptance prediction --- data fusion --- emotion recognition --- facial expression recognition --- galvanic skin response --- machine learning --- neural networks --- sensory analysis --- avocado --- cultivars --- preference mapping --- sensory evaluation --- sensory descriptive analysis --- consumer science --- unifloral honeys --- botanical origin --- physicochemical parameters --- classification --- natural language processing --- deep learning --- sensory science --- flavor lexicon --- long short-term memory

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Emerging Trends in Beverage Processing describes several non-thermal emerging technologies and biotechnologies. The use of non-thermal technologies represnts the future of food processing because due to the ability of such technologies to increase the shelf life, preserving nutritional and sensory quality. This book considers several promising technologies, such as: hyperbaric storage, ultrasound, high pressure homogeneization, pulsed light, cold plasma and pulsed electric fields, together with other emerging biotechnologies.

Technology: general issues --- red wine --- thermovinification --- flash-release --- pulsed electric fields --- ultrasound --- hyperbaric storage --- high pressure --- food preservation --- fruit juice --- atmospheric pressure cold plasma --- continuous flow --- batch --- Argon --- color --- high pressure homogenization (HPH) --- wine technology --- microbial inactivation --- ageing on lees --- yeast autolysis --- minerality --- partial least squares regression --- predictive model --- white wine --- malolactic fermentation --- Lactobacillus plantarum --- Oenococcus oeni --- facultative hetero-fermentative --- starter cultures --- antimicrobial --- food technology --- non-Saccharomyces --- enzymatic activity --- wine quality --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Emerging Trends in Beverage Processing describes several non-thermal emerging technologies and biotechnologies. The use of non-thermal technologies represnts the future of food processing because due to the ability of such technologies to increase the shelf life, preserving nutritional and sensory quality. This book considers several promising technologies, such as: hyperbaric storage, ultrasound, high pressure homogeneization, pulsed light, cold plasma and pulsed electric fields, together with other emerging biotechnologies.

red wine --- thermovinification --- flash-release --- pulsed electric fields --- ultrasound --- hyperbaric storage --- high pressure --- food preservation --- fruit juice --- atmospheric pressure cold plasma --- continuous flow --- batch --- Argon --- color --- high pressure homogenization (HPH) --- wine technology --- microbial inactivation --- ageing on lees --- yeast autolysis --- minerality --- partial least squares regression --- predictive model --- white wine --- malolactic fermentation --- Lactobacillus plantarum --- Oenococcus oeni --- facultative hetero-fermentative --- starter cultures --- antimicrobial --- food technology --- non-Saccharomyces --- enzymatic activity --- wine quality --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.

Technology: general issues --- Chemical engineering --- triazole pesticides --- wine --- fermentation --- sensory analysis --- flavor components --- oxidation --- membrane contactor --- polymeric pigments --- mannoproteins --- mouthfeel --- astringency --- subquality --- colour --- pressing --- extended maceration --- Sangiovese --- ladybird taint --- methoxypyrazines --- wine quality --- wine faults --- grape quality --- yeasts --- non-Saccharomyces --- off-smells --- volatile acidity --- ethylphenols --- pyranoanthocyanins --- pH control --- bioprotection --- amino acid --- yeast --- sulfur --- aroma --- aging --- QDA --- glutathione --- sulfur dioxide --- hydrolysable tannins --- light-struck taste --- storage --- white wine --- wine oxidation --- browning --- light exposure --- tannins --- reductive aromas --- atypical aging --- preventive measures --- corrective solutions --- 2,4,6-Trichloroanisole (TCA) --- ADSI cork powder --- fining agent --- phenolic profile --- chromatic characteristics --- volatile profile

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.

Technology: general issues --- Chemical engineering --- triazole pesticides --- wine --- fermentation --- sensory analysis --- flavor components --- oxidation --- membrane contactor --- polymeric pigments --- mannoproteins --- mouthfeel --- astringency --- subquality --- colour --- pressing --- extended maceration --- Sangiovese --- ladybird taint --- methoxypyrazines --- wine quality --- wine faults --- grape quality --- yeasts --- non-Saccharomyces --- off-smells --- volatile acidity --- ethylphenols --- pyranoanthocyanins --- pH control --- bioprotection --- amino acid --- yeast --- sulfur --- aroma --- aging --- QDA --- glutathione --- sulfur dioxide --- hydrolysable tannins --- light-struck taste --- storage --- white wine --- wine oxidation --- browning --- light exposure --- tannins --- reductive aromas --- atypical aging --- preventive measures --- corrective solutions --- 2,4,6-Trichloroanisole (TCA) --- ADSI cork powder --- fining agent --- phenolic profile --- chromatic characteristics --- volatile profile --- triazole pesticides --- wine --- fermentation --- sensory analysis --- flavor components --- oxidation --- membrane contactor --- polymeric pigments --- mannoproteins --- mouthfeel --- astringency --- subquality --- colour --- pressing --- extended maceration --- Sangiovese --- ladybird taint --- methoxypyrazines --- wine quality --- wine faults --- grape quality --- yeasts --- non-Saccharomyces --- off-smells --- volatile acidity --- ethylphenols --- pyranoanthocyanins --- pH control --- bioprotection --- amino acid --- yeast --- sulfur --- aroma --- aging --- QDA --- glutathione --- sulfur dioxide --- hydrolysable tannins --- light-struck taste --- storage --- white wine --- wine oxidation --- browning --- light exposure --- tannins --- reductive aromas --- atypical aging --- preventive measures --- corrective solutions --- 2,4,6-Trichloroanisole (TCA) --- ADSI cork powder --- fining agent --- phenolic profile --- chromatic characteristics --- volatile profile