Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom

Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus)

(2020) Sergey Piskov et al.   Foods

3D Extrusion Printability of Rice Starch and Optimization of Process Variables

(2020) Radhika Theagarajan et al.   Food and Bioprocess Technology

In-line rheological monitoring of fused deposition modeling

(2019) Timothy J. Coogan et al.   JOURNAL OF RHEOLOGY

Process optimization and characterization of ‘sev’ (traditional Indian extruded snack) with the incorporation of mushroom powder

(2019) Naveen Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Valorisation of grape pomace (cv. Muscat ) for development of functional cookies

(2019) Radhika Theagarajan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Properties of 3D printed dough and optimization of printing parameters

(2019) Yaowen Liu et al.   Innovative Food Science & Emerging Technologies

Model Building and Slicing in Food 3D Printing Processes: A Review

(2019) Chaofan Guo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough

(2019) Yuanyang Nie et al.   Food Science & Nutrition

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

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

(2019) Tiffany Manstan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

3D printing of meat

(2019) Arianna Dick et al.   MEAT SCIENCE

3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour

(2019) Prithvika Krishnaraj et al.   Food and Bioprocess Technology

Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds

(2019) Marina Ramos et al.   FOOD CHEMISTRY

Applications of 3D Printing in Food Processing

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

Designing hydrocolloid based food-ink formulations for extrusion 3D printing

(2019) Azarmidokht Gholamipour-Shirazi et al.   FOOD HYDROCOLLOIDS

Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability

(2019) Zhenbin Liu et al.   FOOD RESEARCH INTERNATIONAL

3D printing of egg yolk and white with rice flour blends

(2019) T. Anukiruthika et al.   JOURNAL OF FOOD ENGINEERING

Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties

(2018) Xikun Lu et al.   CEREAL CHEMISTRY

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

(2018) Xikun Lu et al.   FOOD CHEMISTRY

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

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

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

(2018) C. Severini et al.   JOURNAL OF FOOD ENGINEERING

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

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

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

Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin

(2018) Abdellatief A. Sulieman et al.   Journal of Food Measurement and Characterization

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

(2018) Yaowei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

(2018) Zhenbin Liu et al.   FOOD HYDROCOLLOIDS

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2017) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology

(2017) Ayon Tarafdar et al.   JOURNAL OF FOOD QUALITY

Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms

(2016) Irene Roncero-Ramos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana

(2016) Tsungai Reid et al.   Food Science & Nutrition

Recent development in 3D food printing

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

Development and Quality Evaluation of Mushroom (pleurotus sajor-caju) Enriched Biscuits

(2015) Utpal Prodhan et al.   Emirates Journal of Food and Agriculture

Mushrooms and Health Summit Proceedings

(2014) Mary Jo Feeney et al.   JOURNAL OF NUTRITION

The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives

(2014) Sukanya Wichchukit et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design

(2013) Alfonso Totosaus et al.   JOURNAL OF TEXTURE STUDIES