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.
Xie Y +7 more
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Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracy. [PDF]
Curr Res Food Sci, 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
Ma Y +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 ...
Guo Z +7 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.
Fan M +9 more
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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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Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design. [PDF]
Adv Mater3D food printing is an indispensable technology for emerging food technologies. However, conventional nonconcurrent postprocessing methods limit the final food quality, including the unappealing nature of food ink modification, imperfections in retaining
Lee CKW +7 more
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3D Food Printing Applications Related to Dysphagia: A Narrative Review. [PDF]
Foods, 2022 Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal.
Lorenz T +4 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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Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design. [PDF]
Compr Rev Food Sci Food Saf3D food printing offers precise control over the shape, texture, and nutritional profile of edible structures, enabling high customization. A key yet under‐explored feature in this field is the internal porous architecture, which significantly affects ...
Lombardi L +3 more
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Printing the future of food: The physics perspective on 3D food printing
Food Physics, 2023 The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical qualities that influence the design, structure, and ...
Muhammad Waseem +2 more
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