Dynamic shape changes of dried pasta during cooking via designed surface grooves

Autor: Di Palma, E., Derossi, A., Zhang, T., Yao, L., Caporizzi, R., Severini, C.

Publikováno v: In Journal of Food Engineering March 2025 388

Accelerating the process development of innovative food products by prototyping through 3D printing technology

Autor: Derossi, A., Corradini, M.G., Caporizzi, R., Oral, M.O., Severini, C.

Publikováno v: In Food Bioscience April 2023 52

Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products

Autor: Derossi, A., Caporizzi, R., Oral, M.O., Severini, C.

Publikováno v: In Innovative Food Science and Emerging Technologies December 2020 66

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.

Autor: Derossi A; Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy. antonio.derossi@unifg.it., Spence C; Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, UK., Corradini MG; Department of Food Science and Arrell Food Institute, University of Guelph, Guelph, ON, Canada., Jekle M; Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Fahmy AR; Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Caporizzi R; Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy., Devahastin S; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand., Moses JA; Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, Thanjavur, Tamil Nadu, India., Le-Bail A; Oniris GENEPEA UMR CNRS, Nantes, France., Zhou W; Department of Food Science and Technology, National University of Singapore, Singapore, Singapore., Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China., Bhandari B; School of Agriculture and Food Sustainability, University of Queensland, Brisbane, QLD, Australia., Severini C; Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy.

Publikováno v: NPJ science of food [NPJ Sci Food] 2024 Aug 21; Vol. 8 (1), pp. 54. Date of Electronic Publication: 2024 Aug 21.

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

Autor: Derossi, A., Caporizzi, R., Azzollini, D., Severini, C.

Publikováno v: In Journal of Food Engineering March 2018 220:65-75