3D food printing: paving way towards novel foods [PDF]
Anais da Academia Brasileira de Ciências, 2020 3D food printing, a part of additive manufacturing technique is used to modify the process of the food manufacturing in terms of color, shape, flavor, texture and nutrition.
SOMYA SINGHAL +6 more
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Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake [PDF]
Foods, 2023 The contradiction between the growing demand from consumers for “nutrition & personalized” food and traditional industrialized food production has consistently been a problem in the elderly diet that researchers face and discuss.
Yisha Xie +7 more
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Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations [PDF]
Current Research in Food Science, 2023 3D food printing can customize food appearance, textures, and flavors to tailor to specific consumer needs. Current 3D food printing depends on trial-and-error optimization and experienced printer operators, which limits the adoption of the technology by
Yizhou Ma +4 more
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Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus [PDF]
Foods, 2022 Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various ...
Ziang Guo +7 more
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Food Texture Design by 3D Printing: A Review [PDF]
Foods, 2021 An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food.
Tatiana Pereira +2 more
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Recent Advances in 3D Food Printing: A Review with Focus on Personalized Nutrition and Functional Food Applications [PDF]
Food Technology and BiotechnologyThe 3D printing technique offers immense opportunities to manufacture foods tailored to individual preferences, with added benefits to address malnutrition.
Rasheeda Meembidi +3 more
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Rheological and mechanical properties of edible gel materials for 3D food printing technology [PDF]
Heliyon, 2020 3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains.
Julkarnyne M. Habibur Rahman +5 more
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Status of Food Additives in 3D Food Printing
Shipin gongye ke-ji, 2023 As a new technology in the field of food science, three-dimensional (3D) printing technology has tremendous development potential due to its rapid prototyping capabilities, suitability for complex structures, and customization.
Shasha ZHOU +6 more
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Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink [PDF]
HeliyonThe study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient.
Meiqi Fan +9 more
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Extrusion-based 3D food printing - Materials and machines. [PDF]
Int J Bioprint, 2018 To help people with dysphagia increase their food intake, 3D printing can be used to improve the visual appeal of pureed diets. In this review, we have looked at the works done to date on extrusion-based 3D food printing with an emphasis on the edible materials (food inks) and machinery (printers) used.
Tan C, Toh WY, Wong G, Li L.
europepmc +4 more sources