Results 11 to 20 of about 122,466 (292)

Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing. [PDF]

NPJ Sci Food
This study investigated the use of 3D printing to co-encapsulate, protect, and enhance the bioaccessibility of lutein and anthocyanins. Coaxial extrusion 3D printing in a spiral-cube geometry was utilized with lutein-loaded zein as the core material and ...
Ahmadzadeh S, Barekat S, Ubeyitogullari A.   +2 more
europepmc   +2 more sources

Recent Advances in 3D Food Printing: A Review with Focus on Personalized Nutrition and Functional Food Applications. [PDF]

Food Technol Biotechnol
The 3D printing technique offers immense opportunities to manufacture foods tailored to individual preferences, with added benefits to address malnutrition.
Meembidi R, Obaiah MC, Sasikala R, Jaganath B.   +3 more
europepmc   +2 more sources

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.
Rahman JMH, Shiblee MNI, Ahmed K, Khosla A, Kawakami M, Furukawa H.   +5 more
europepmc   +2 more sources

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment. [PDF]

Nutrients, 2021
Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory ...
Varvara RA, Szabo K, Vodnar DC.
europepmc   +2 more sources

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, Xiaoxi YANG, Cuiping LI, Mingru WANG, Qian LIU, Xiaoteng WANG, Yumiao LANG   +6 more
doaj   +2 more sources

Emerging advancements in 3D food printing

Frontiers in Food Science and Technology
In recent years, three-dimensional (3D) food printing has seen substantial advancements, facilitating the production of highly customizable food products by integrating complex design and functional elements. This technology allows for fine-tuning visual
V. Prithviraj, Luis Puente Díaz, Luis Puente Díaz, Roberto Lemus-Mondaca, Aman Ullah, M. S. Roopesh   +5 more
doaj   +2 more sources

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

Advances in 3D food printing technology: innovation and applications in the food industry. [PDF]

Food Sci Biotechnol
Rinshana PF, Murugesan B, Kim YH, Alaguthevar R, Rhim JW.   +4 more
europepmc   +2 more sources

Effect of amylose content in corn starch on the rheological properties, 3D printability, and in vitro digestive properties. [PDF]

Food Chem X
High amylose corn starch (HACS) is a promising functional food ingredient, resisting digestion. Amylose content matters for starch gelatinization, gel formation, and 3D printing. It also links to the content of resistant starch (RS). Achieving optimal 3D
Wang Y, Tian S, Cui M, Liu Z, Liu Z, Liu Z, Lu J.   +6 more
europepmc   +2 more sources

Publication Trends in 3D Bioprinting and 3D Food Printing. [PDF]

Int J Bioprint, 2020
Chua CK.
europepmc   +3 more sources