Zobrazeno 1 - 10
of 745
pro vyhledávání: '"3d food printing"'
Publikováno v:
British Food Journal, 2024, Vol. 127, Issue 1, pp. 253-267.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-03-2024-0255
Publikováno v:
Worldwide Hospitality and Tourism Themes, 2024, Vol. 16, Issue 5, pp. 555-565.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/WHATT-07-2024-0161
Autor:
Bi, Siwei, Pi, Jinkui, Chen, Haohan, Zhou, Yannan, Liu, Ruiqi, Chen, Yuanyuan, Che, Qianli, Li, Wei, Gu, Jun, Zhang, Yi
Publikováno v:
Rapid Prototyping Journal, 2024, Vol. 30, Issue 8, pp. 1693-1706.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/RPJ-02-2024-0098
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100376- (2024)
This paper describes a method for multi-material 3D food printing using a multi-channel nozzle in direct ink writing (DIW) with rapid ink switching. Existing methods for multi-material food printing rely on independently controlled syringes, posing c
Externí odkaz:
https://doaj.org/article/add157158f9747caad984ce56ec84e47
Publikováno v:
Virtual and Physical Prototyping, Vol 19, Iss 1 (2024)
ABSTRACTThe ability to design complex infill patterns is unique for 3D food printing to modulate food texture on top of other factors such as processing parameters and structural porosity. This study systematically investigated the impact of infill d
Externí odkaz:
https://doaj.org/article/a9619e8435714a34b72aa56f3221c00e
Autor:
Dönmez, Özge Çaylak, author, Sevim, Burhan, author
Publikováno v:
Future Tourism Trends Volume 2
Publikováno v:
Food Physics, Vol 1, Iss , Pp 100003- (2024)
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
Externí odkaz:
https://doaj.org/article/9877a217fff44958aaf41211d1e63211
Autor:
Lee, Cheng Pau a, b, Ng, Mervin Jian Yi a, b, Chian, Nicole Min Yu a, b, Hashimoto, Michinao a, b, ⁎
Publikováno v:
In Future Foods December 2024 10
Autor:
Huang, Shuixian a, b, c, Zhang, Yanbing a, b, c, Chen, Qin a, b, c, Liu, Yitong a, b, c, Lu, Lin a, b, c, Arain, Muhammad Muntaqeem a, b, c, Li, Zhaohui a, b, c, Pan, Siyi a, b, c, Liu, Fengxia a, b, c, ⁎
Publikováno v:
In Food Hydrocolloids March 2025 160 Part 3
Publikováno v:
Applied Biological Chemistry, Vol 67, Iss 1, Pp 1-14 (2024)
Abstract Elderly individuals commonly experience the risk of dysphagia or difficulties in eating and swallowing food safely. Three-dimensional (3D) food printing is a promising technique widely used in customized food development. This paper reviewed
Externí odkaz:
https://doaj.org/article/7752b79ae7bd49d5b0613f1430ea1d79