Fundamentals of 3D Food Printing and Applications P 406 p. 18
目次
1. An Introduction to the Principles of 3D-food Printing2. 3D Food Printing Technologies and Factors Affecting Printing Precision3. Critical Variables for Quality in Manufacturing 3D Printed Food4. Cereal-based and Insect-enriched Printable Food: From Formulation to Post Processing Treatments: Status and Perspectives5. 3D Printed Food from Fruit and Vegetables6. 3D Printing Chocolate: Properties of Formulations for Extrusion, Sintering, Binding and Ink jetting7. Potential Applications of Dairy Products, Ingredients and Formulations in 3D Printing8. Material, Process and Business Development for 3D Chocolate Printing9. Creation of Food Structures through Binder Jetting10. 3D Food Printing Technology at Home, Domestic Application11. Prosumer Driven 3D Food Printing: Role of Digital Platforms in Future 3d Food Printing Systems 12. Safety and Labeling of 3D-Printed Food13. Future Outlook of 3D Food Printing
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