3D printing as novel tool for fruit-based functional food production
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
3D printing as novel tool for fruit-based functional food production
Authors
Keywords
-
Journal
Current Opinion in Food Science
Volume 41, Issue -, Pages 138-145
Publisher
Elsevier BV
Online
2021-04-08
DOI
10.1016/j.cofs.2021.03.015
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
- (2020) Zhenbin Liu et al. Food and Bioprocess Technology
- Application of Maillard reaction product of xylose–pea protein enzymatic hydrolysate in 3D printing
- (2020) Quancheng Zhou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues
- (2020) Antonietta Baiano FOOD REVIEWS INTERNATIONAL
- Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools
- (2020) Ignacio Muro-Fraguas et al. Innovative Food Science & Emerging Technologies
- Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
- (2020) Predrag Putnik et al. Foods
- Development of animal/ plant-based protein hydrolysate and its application in food, feed and nutraceutical industries: state of the art
- (2020) Yasaman Etemadian et al. JOURNAL OF CLEANER PRODUCTION
- Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
- (2020) Zaida Natalia Uribe-Wandurraga et al. Food and Bioprocess Technology
- Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases
- (2020) Silvia Moreno-Fernández et al. TRENDS IN FOOD SCIENCE & 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
- 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
- (2020) Aakanksha Pant et al. FOOD HYDROCOLLOIDS
- Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes
- (2020) Jieling Chen et al. JOURNAL OF FOOD ENGINEERING
- Toward the design of functional foods and biobased products by 3D printing: A review
- (2019) Stéphane Portanguen et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- 3D printing of food: pretreatment and post-treatment of materials
- (2019) Chang He et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- 3D printing of Cordyceps flower powder
- (2019) Xiuxiu Teng et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System
- (2019) Kejing Xu et al. Food Biophysics
- 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
- Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system
- (2019) Hanzhi Fan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate
- (2018) Roknul S. M. Azam et al. Food Biophysics
- 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
- 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
- Extrusion-based food printing for digitalized food design and nutrition control
- (2018) Jie Sun 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
- Dual extrusion 3D printing of mashed potatoes/strawberry juice gel
- (2018) Zhenbin Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
- (2018) Fanli Yang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides – A review
- (2018) E D N S Abeyrathne et al. POULTRY SCIENCE
- The impact of 3D Printing Technology on the supply chain: Manufacturing and legal perspectives
- (2018) Hing Kai Chan et al. INTERNATIONAL JOURNAL OF PRODUCTION ECONOMICS
- Bioactive peptides as natural antioxidants in food products – A review
- (2018) Jose M. Lorenzo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel
- (2018) Fan Yang et al. DRYING TECHNOLOGY
- Pectin based food-ink formulations for 3-D printing of customizable porous food simulants
- (2017) Valérie Vancauwenberghe et al. Innovative Food Science & Emerging Technologies
- 3D printing of plant tissue for innovative food manufacturing: Encapsulation of alive plant cells into pectin based bio-ink
- (2017) Valérie Vancauwenberghe et al. JOURNAL OF FOOD ENGINEERING
- 3D printing: Printing precision and application in food sector
- (2017) Zhenbin Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Modular bioink for 3D printing of biocompatible hydrogels: sol–gel polymerization of hybrid peptides and polymers
- (2017) C. Echalier et al. RSC Advances
- Characterization, Surface Properties and Biological Activities of Protein Hydrolysates Obtained from Hake (Merluccius merluccius) Heads
- (2017) Wafa Karoud et al. Waste and Biomass Valorization
- Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?
- (2016) Carla Severini et al. JOURNAL OF CLINICAL GASTROENTEROLOGY
- 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
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started