[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Waseem et al., 2024 - Google Patents

Printing the future of food: The physics perspective on 3D food printing

Waseem et al., 2024

View HTML
Document ID
5465102166839185464
Author
Waseem M
Tahir A
Majeed Y
Publication year
Publication venue
Food Physics

External Links

Snippet

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 taste of 3D-printed food …
Continue reading at www.sciencedirect.com (HTML) (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS

Similar Documents

Publication Publication Date Title
Waseem et al. Printing the future of food: The physics perspective on 3D food printing
Mantihal et al. 3D food printing of as the new way of preparing food: A review
Kewuyemi et al. Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products
Demei et al. 3D food printing: Controlling characteristics and improving technological effect during food processing
Lipton et al. Additive manufacturing for the food industry
Ma et al. Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review
Noort et al. 3D-printed cereal foods
Guénard-Lampron et al. Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake
Waghmare et al. Designing 3D printable food based on fruit and vegetable products—Opportunities and challenges
Lv et al. The research progress of physical regulation techniques in 3D food printing
Chen et al. Recent progress in modeling 3D/4D printing of foods
Zhang et al. Towards the creation of personalized bakery products using 3D food printing
Derossi et al. Accelerating the process development of innovative food products by prototyping through 3D printing technology
Phuhongsung et al. Defects in 3D/4D food printing and their possible solutions: A comprehensive review
Srivastava et al. Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D
Koirala et al. Shape morphing of foods: Mechanism, strategies, and applications
Wang et al. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review
Portanguen et al. 3D food printing: Genesis, trends and prospects
Noree et al. Shape transformation of 4D printed edible insects triggered by thermal dehydration
Zhong et al. Three-dimensional food printing: Its readiness for a food and nutrition insecure world
Singh et al. 4D food printing technology: Structural changes to culinary art and beyond
Wang et al. 4D food printing: Key factors and optimization strategies
Millán 3D Food Printing: Technological Advances, Personalization and Future Challenges in the Food Industry
Mudau et al. Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Waseem et al. Food Physics