Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste

3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage

(2021) Kandasamy Suppiramaniam Yoha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applicability of Rice Doughs as Promising Food Materials in Extrusion-Based 3D Printing

(2020) Yuntao Liu et al.   Food and Bioprocess Technology

Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches

(2020) Shubham Kumar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks

(2020) Chunyan Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extruded snacks from industrial by-products: A review

(2020) Simona Grasso   TRENDS IN FOOD SCIENCE & TECHNOLOGY

3D Printing of Grinding and Milling Fractions of Rice Husk

(2020) Sundus Nida et al.   Waste and Biomass Valorization

Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets

(2020) Anila Wilson et al.   Food and Bioprocess Technology

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

(2020) K. Keerthana et al.   JOURNAL OF FOOD ENGINEERING

Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch

(2020) Di An et al.   FOOD CHEMISTRY

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

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

Ecofriendly green conversion of potato peel wastes to high productivity bacterial cellulose

(2019) Mohamed Abdelraof et al.   CARBOHYDRATE POLYMERS

Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables

(2019) Meng-sha Huang et al.   Food and Bioprocess Technology

Mapping energy consumption in food manufacturing

(2019) Alia Ladha-Sabur et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles

(2019) Qingqing Li et al.   FOOD CHEMISTRY

Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology

(2019) Ololade H. Adejunwon et al.   FOOD REVIEWS INTERNATIONAL

Manipulating raw noodle crystallinity to control the hardness of cooked noodle

(2019) Aoxing Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing

(2019) Ahmed Fathy Ghazal et al.   Food and Bioprocess Technology

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

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

The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles

(2019) Han Tao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste

(2019) Vijay Kumar Reddy Surasani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applications of 3D Printing in Food Processing

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

Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate

(2019) Nidhi Dangi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles

(2019) Nispa Seetapan et al.   JOURNAL OF CEREAL SCIENCE

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

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

Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel

(2019) Imkyung Oh et al.   JOURNAL OF FOOD ENGINEERING

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

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

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang 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

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

(2018) Iman Dankar et al.   Food and Bioprocess Technology

3D food printing: main components selection by considering rheological properties

(2018) Hao Jiang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Correction to: 3D Printing Complex Egg White Protein Objects: Properties and Optimization

(2018) Lili Liu et al.   Food and Bioprocess Technology

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

(2017) Khawla Ben Jeddou et al.   FOOD CHEMISTRY

CFD Simulation of a Co-rotating Twin-screw Extruder: Validation of a Rheological Model for a Starch-Based Dough for Snack Food

(2017) Giorgia Tagliavini et al.   International Journal of Food Engineering

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

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

(2017) Xinlei Cao et al.   JOURNAL OF TEXTURE STUDIES

What's new in biopotential of fruit and vegetable by-products applied in the food processing industry

(2017) Hanna Kowalska et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Printing on Food or Food Printing: a Review

(2016) F. Pallottino et al.   Food and Bioprocess Technology

Novel Drying Techniques for the Food Industry

(2014) J. A. Moses et al.   Food Engineering Reviews

Instant Noodles: Processing, Quality, and Nutritional Aspects

(2013) Neelam Gulia et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

(2013) Sheweta Barak et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of wheat bran with different colors on the qualities of dry noodles

(2013) Xiaoyan Song et al.   JOURNAL OF CEREAL SCIENCE

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

(2013) Suresh D. Sakhare et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of ingredients for noodle preparation using response surface methodology

(2012) T. Poongodi Vijayakumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE