3D food printing: nutrition opportunities and challenges

Prevalence and Characteristics Associated with Modified Texture Food Use in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project

(2019) Vanessa Vucea et al.   CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

3D food printing: a categorised review of inks and their development

(2019) Siew Li Voon et al.   Virtual and Physical Prototyping

Applications of 3D Printing in Food Processing

(2019) N. Nachal et al.   Food Engineering Reviews

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review

(2018) Chunyan Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Consumers’ attitudes and change of attitude toward 3D-printed food

(2018) Thomas A. Brunner et al.   FOOD QUALITY AND PREFERENCE

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

(2018) C. Severini et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) A. Derossi et al.   JOURNAL OF FOOD ENGINEERING

Study on 3D printing of orange concentrate and material characteristics

(2018) S. M. Roknul Azam et al.   JOURNAL OF FOOD PROCESS ENGINEERING

3D printing technology: The new era for food customization and elaboration

(2018) Iman Dankar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metal 3D printing in construction: A review of methods, research, applications, opportunities and challenges

(2018) C. Buchanan et al.   ENGINEERING STRUCTURES

Adoption of 3D-printing technologies in manufacturing: A survey analysis

(2017) Dara G. Schniederjans   INTERNATIONAL JOURNAL OF PRODUCTION ECONOMICS

Environmental Dimensions of Additive Manufacturing: Mapping Application Domains and Their Environmental Implications

(2017) Karel Kellens et al.   JOURNAL OF INDUSTRIAL ECOLOGY

Progress in 3D Printing of Carbon Materials for Energy-Related Applications

(2016) Kun Fu et al.   ADVANCED MATERIALS

Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?

(2016) Carla Severini et al.   JOURNAL OF CLINICAL GASTROENTEROLOGY

Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

(2016) Amal Bakr Shori   Food Bioscience

Recent development in 3D food printing

(2015) Fan Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

An Overview of 3D Printing Technologies for Food Fabrication

(2015) Jie Sun et al.   Food and Bioprocess Technology

Does presentation of smooth pureed meals improve patients consumption in an acute care setting: A pilot study

(2015) Olivia Farrer et al.   Nutrition & Dietetics

Consumer Acceptance of New Food Technologies: Causes and Roots of Controversies

(2014) Jayson L. Lusk et al.   Annual Review of Resource Economics

Content analysis and thematic analysis: Implications for conducting a qualitative descriptive study

(2013) Mojtaba Vaismoradi et al.   Nursing & Health Sciences

Food Matrix Affecting Anthocyanin Bioavailability: Review

(2011) M. Yang et al.   CURRENT MEDICINAL CHEMISTRY

Food matrix impact on macronutrients nutritional properties

(2011) Sylvie L. Turgeon et al.   FOOD HYDROCOLLOIDS

Additive layered manufacturing: sectors of industrial application shown through case studies

(2010) Vojislav Petrovic et al.   INTERNATIONAL JOURNAL OF PRODUCTION RESEARCH