Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Erika Storvick"'
Autor:
Jonathan David Blutinger, Christen Cupples Cooper, Shravan Karthik, Alissa Tsai, Noà Samarelli, Erika Storvick, Gabriel Seymour, Elise Liu, Yorán Meijers, Hod Lipson
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-6 (2023)
Abstract To date, analog methods of cooking such as by grills, cooktops, stoves and microwaves have remained the world’s predominant cooking modalities. With the continual evolution of digital technologies, however, laser cooking and 3D food printi
Externí odkaz:
https://doaj.org/article/55fbdcec6a3c4a5c9570599aead6cb95
Autor:
Jonathan David Blutinger, Alissa Tsai, Erika Storvick, Gabriel Seymour, Elise Liu, Noà Samarelli, Shravan Karthik, Yorán Meijers, Hod Lipson
Publikováno v:
npj Science of Food, Vol 5, Iss 1, Pp 1-9 (2021)
Abstract Additive manufacturing of food is a method of creating three-dimensional edible products layer-by-layer. While food printers have been in use since 2007, commercial cooking appliances to simultaneously cook and print food layers do not yet e
Externí odkaz:
https://doaj.org/article/ecaea8898f024e37b910c6a5106894d8
Autor:
Jonathan Blutinger, Alissa Tsai, Erika Storvick, Gabriel Seymour, Elise Liu, Noà Samarelli, Shravan Karthik, Yorán Meijers, Hod Lipson
Additive manufacturing of food is a method of creating three-dimensional edible products layer-by-layer. While food printers have been in use since 2007, precision cooking appliances to simultaneously cook and print food layers do not yet exist. A ke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1e71362311421d596ff9ccc6e81567a
https://doi.org/10.21203/rs.3.rs-310925/v1
https://doi.org/10.21203/rs.3.rs-310925/v1
