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International Journal for Research in Applied Science and Engineering Technology, 2023 Abstract: An emerging technology called 4D food printing has the ability to alter food design while ensuring nutritional security in an environmentally friendly manner. This type of 4D printing utilises a stimulus-responsive material, allowing a printed structure to undergo morphological or functional changes in response to environmental factors like ...
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3D food printing as a promising tool for food fabrication: 3D printing of chocolate
Food Research, 2020 The optimisation of printing dark chocolate was investigated, which included 3D printer modification. The modification comprises development of custom printer bed an inbuilt water recirculation system with a slow flow rate of 6.3 mL/s to avoid vibration. Additionally, a fan was attached to enhance the solidification of chocolate. It was found that 32°C
Sylveste Mantiha +2 more
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A Review of 3D Food Printing Technology
MATEC Web of Conferences, 2018 The additive manufacturing technology has been applied to directly construct physical model from 3D model without mold and die. Several industries utilize this technology to manufacture a complicated part such as automobile, aerospace including food ...
Pitayachaval Paphakorn +2 more
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POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW
Теория и практика переработки мяса, 2020 Three-dimensional printing (3D printing) is a rapidly developing market of digital technologies with a huge potential for food production, which gives an opportunity to create new food products with the improved nutritional value and sensory profile, and
Nataliya A. Gorbunova
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A nationwide student survey on biochemistry learning resources in Italy
FEBS Open Bio, EarlyView.We conducted a survey among Italian university students to investigate their preferred study materials for biochemistry. We then analyzed the collected data to identify these materials. This information may be valuable to the Biochemistry educational community. The graphical abstract was created with Claude (Opus 5.5; Anthropic, 2026).
Anna Marabotti +4 more
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Research and development of food 3D printing based on potato starch and potato puree
Shipin yu jixieAs a staple food material, potatoes are rich in a variety of nutrients, which play an important role in regulating the dietary nutritional structure of residents.
XIA Guofeng +4 more
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Minnesota journal of law, science & technology, 2016 Minnesota Journal of Law, Science and Technology, Vol. 17, p.
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Hydrogel platforms for 3D cardiac tissue engineering and fibrotic disease modelling
FEBS Open Bio, EarlyView.Hydrogel‐based cardiac tissue models are advancing our understanding of heart health and disease. By incorporating electrical conductivity, aligned structures, and tunable mechanical properties, these platforms better replicate the complex environment of native heart tissue.
Harrison Porritt +2 more
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Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach
Foods, 2022 Additive manufacturing, or 3D printing, has raised interest in many areas, such as the food industry. In food, 3D printing can be used to personalize nutrition and customize the sensorial characteristics of the final product.
Viridiana Tejada-Ortigoza +1 more
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Economic Model for the Evaluation of 3D Food Printing [PDF]
2018 IEEE International Conference on Engineering, Technology and Innovation (ICE/ITMC), 2018 The food sector is one of the most relevant at global level and nowadays it faces new challenges coming from the emerging trends of personalized nutrition, food customization and by the growing number of people with food allergies and intolerances. Additive Food Manufacturing (AFM), a new technology having a considerable growth of interest in the last ...
DABBENE, LUCA +2 more
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