3D food printing: a categorised review of inks and their development
Virtual and Physical Prototyping, 2019 3D food printing, or the use of food materials in additive manufacturing, has been a topic of interest to the commercial sector for the past decade. Recently, there has also been increased attention from the academic field, with a considerable volume of ...
Siew Li Voon +4 more
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Development of Disease Self-Management (DSM) Regulatory, Non-communicable Diseases Negotiable Emerging eHealth driven Food Processing Technologies [PDF]
E3S Web of Conferences, 2020 In the modern food technology digital era, innovation and consumerism driven hypothesis generation plays important role to make the system summarily applicable under information and communication technologies (ICT) domain.
Dagadkhair Amol +2 more
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Food Security Simulator – Nigeria
, 2023 The Food Security Simulator is an innovative and easy-to-use, MS-Excel-based tool for assessing the potential short-term impacts of food price or household income shocks on food security and people’s diets.
International Food Policy Research Institute (IFPRI)
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Designer foods and their benefits: A review [PDF]
Journal of Food Science and Technology, 2012 Designer foods are normal foods fortified with health promoting ingredients. These foods are similar in appearance to normal foods and are consumed regularly as a part of diet. In this article we have reviewed the global regulatory status and benefits of available designer foods such as designer egg, designer milk, designer grains, probiotics, designer
A, Rajasekaran, M, Kalaivani
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Intersections between Design and Science in the Mediterranean Food Landscape [PDF]
Pad, 2021 Over the last few decades, design has become part of the realm of food in an increasingly incisive way, with the designing of both functional and communicative products at the service of nutrition as well as of food itself.
Carla Langella +2 more
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A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chain
npj Science of Food, 2022 As an important spice, ginger has been widely distributed in the Chinese and the European Union (EU) markets, the two largest trading areas, in various forms.
Qing Han +3 more
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Sensory Design of Foods for the Elderly [PDF]
Annals of Nutrition and Metabolism, 2008 <i>Background/Aims:</i>Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of ...
Gunnar, Hall, Karin, Wendin
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Research progress on rapeseed green processing technology
Liang you shipin ke-ji, 2020 Green processing technology has wide prospects in rapeseed industry.The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis,supercritical CO2 extraction, low temperature ...
ZHANG Xin +6 more
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Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation
Applied SciencesIn recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients.
Sylwia Sady +9 more
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AGRO-ALIMENTARY PRODUCTS MARKETING AT THE CONFLUENCE OF MODERN CONSUMER’S REQUIREMENTS AND SUSTAINABLE DEVELOPMENT [PDF]
Economica, 2016 Intensive development, recorded by global markets and correlated with modern consumer’s demands, has led to the formation of a new, more complex approach, related to the food sector and to its main determinants.
Maria GRIGORAS
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