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Monitoring of Fermentation and Biotechnological Processes. / Rudnitskaya, A.; Kirsanov, D.; Legin, A.

Electronic Noses and Tongues in Food Science. 2016. p. 225-233.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review

Harvard

Rudnitskaya, A, Kirsanov, D & Legin, A 2016, Monitoring of Fermentation and Biotechnological Processes. in Electronic Noses and Tongues in Food Science. pp. 225-233. https://doi.org/10.1016/B978-0-12-800243-8.00022-6

APA

Rudnitskaya, A., Kirsanov, D., & Legin, A. (2016). Monitoring of Fermentation and Biotechnological Processes. In Electronic Noses and Tongues in Food Science (pp. 225-233) https://doi.org/10.1016/B978-0-12-800243-8.00022-6

Vancouver

Rudnitskaya A, Kirsanov D, Legin A. Monitoring of Fermentation and Biotechnological Processes. In Electronic Noses and Tongues in Food Science. 2016. p. 225-233 https://doi.org/10.1016/B978-0-12-800243-8.00022-6

Author

Rudnitskaya, A. ; Kirsanov, D. ; Legin, A. / Monitoring of Fermentation and Biotechnological Processes. Electronic Noses and Tongues in Food Science. 2016. pp. 225-233

BibTeX

@inbook{f0fa39e7537345f0b7408760c7c1b945,
title = "Monitoring of Fermentation and Biotechnological Processes",
abstract = "{\textcopyright} 2016 Elsevier Inc. All rights reserved. Fermentation is one of the oldest methods of the food processing and preservation. In the industrial setting, real-time monitoring of the fermented media composition is of paramount importance for the effectiveness of the whole process. However, analytical instruments used for these processes' monitoring remain relatively primitive. Lack of online sensors for fermentation monitoring is commonly stressed in the literature. One of the techniques particularly suitable for this purpose is the electronic tongue based on the chemical sensors. This chapter presents recent achievements in the applications of electronic tongues to the monitoring of the fermentation processes employed for the food production. Types of the electronic tongues used and types of analysis performed; that is, quantification of the components or process monitoring and fault detection are described. Applications to the model case studies and real processes used for the production of foods and food ingr",
author = "A. Rudnitskaya and D. Kirsanov and A. Legin",
year = "2016",
doi = "10.1016/B978-0-12-800243-8.00022-6",
language = "English",
isbn = "9780128004029; 9780128002438",
pages = "225--233",
booktitle = "Electronic Noses and Tongues in Food Science",

}

RIS

TY - CHAP

T1 - Monitoring of Fermentation and Biotechnological Processes

AU - Rudnitskaya, A.

AU - Kirsanov, D.

AU - Legin, A.

PY - 2016

Y1 - 2016

N2 - © 2016 Elsevier Inc. All rights reserved. Fermentation is one of the oldest methods of the food processing and preservation. In the industrial setting, real-time monitoring of the fermented media composition is of paramount importance for the effectiveness of the whole process. However, analytical instruments used for these processes' monitoring remain relatively primitive. Lack of online sensors for fermentation monitoring is commonly stressed in the literature. One of the techniques particularly suitable for this purpose is the electronic tongue based on the chemical sensors. This chapter presents recent achievements in the applications of electronic tongues to the monitoring of the fermentation processes employed for the food production. Types of the electronic tongues used and types of analysis performed; that is, quantification of the components or process monitoring and fault detection are described. Applications to the model case studies and real processes used for the production of foods and food ingr

AB - © 2016 Elsevier Inc. All rights reserved. Fermentation is one of the oldest methods of the food processing and preservation. In the industrial setting, real-time monitoring of the fermented media composition is of paramount importance for the effectiveness of the whole process. However, analytical instruments used for these processes' monitoring remain relatively primitive. Lack of online sensors for fermentation monitoring is commonly stressed in the literature. One of the techniques particularly suitable for this purpose is the electronic tongue based on the chemical sensors. This chapter presents recent achievements in the applications of electronic tongues to the monitoring of the fermentation processes employed for the food production. Types of the electronic tongues used and types of analysis performed; that is, quantification of the components or process monitoring and fault detection are described. Applications to the model case studies and real processes used for the production of foods and food ingr

U2 - 10.1016/B978-0-12-800243-8.00022-6

DO - 10.1016/B978-0-12-800243-8.00022-6

M3 - Chapter

SN - 9780128004029; 9780128002438

SP - 225

EP - 233

BT - Electronic Noses and Tongues in Food Science

ER -

ID: 7951254