3D Printing of Foods. C. Anandharamakrishnan. Читать онлайн. Newlib. NEWLIB.NET

Автор: C. Anandharamakrishnan
Издательство: John Wiley & Sons Limited
Серия:
Жанр произведения: Техническая литература
Год издания: 0
isbn: 9781119671800
Скачать книгу
P., Anukiruthika, T., Choudhary, P. et al. (2019). 3D extrusion printing and post‐processing of fibre‐rich snack from indigenous composite flour. Food and Bioprocess Technology 12 (10): 1776–1786. https://doi.org/10.1007/s11947‐019‐02336‐5.

      14 Lanaro, M., Desselle, M.R., and Woodruff, M.A. (2019). 3D printing chocolate: properties of formulations for extrusion, sintering, binding and ink jetting. In: Fundamentals of 3D Food Printing and Applications (eds. F.C. Godoi, B.R. Bhandari, S. Prakash and M. Zhang), pp. 151–173. United Kingdom: Academic Press.

      15 Lassé, M., Deb‐Choudhury, S., Haines, S. et al. (2015). The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein. Journal of Food Composition and Analysis 38: 42–48.

      16 Le Tohic, C., O’Sullivan, J.J., Drapala, K.P. et al. (2018). Effect of 3D printing on the structure and textural properties of processed cheese. Journal of Food Engineering 220: 56–64.

      17 Lee, J.H., Won, D.J., Kim, H.W., and Park, H.J. (2019). Effect of particle size on 3D printing performance of the food‐ink system with cellular food materials. Journal of Food Engineering 256: 1–8. https://doi.org/10.1016/j.jfoodeng.2019.03.014.

      18 Li, J.‐M. and Nie, S.‐P. (2016). The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloids 53: 46–61.

      19 Lille, M., Nurmela, A., Nordlund, E. et al. (2018). Applicability of protein and fiber‐rich food materials in extrusion‐based 3D printing. Journal of Food Engineering 220: 20–27.

      20 Liu, Z., Zhang, M., Bhandari, B., and Yang, C. (2018). Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering 220: 76–82. https://doi.org/10.1016/j.jfoodeng.2017.04.017.

      21 Liu, Y., Liang, X., Saeed, A. et al. (2019). Properties of 3D printed dough and optimization of printing parameters. Innovative Food Science and Emerging Technologies 54: 9–18. https://doi.org/10.1016/J.IFSET.2019.03.008.

      22 Mantihal, S., Prakash, S., Godoi, F.C., and Bhandari, B. (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies 44: 21–29. https://doi.org/10.1016/j.ifset.2017.09.012.

      23 Mehta, N., Chatli, M.K., Kumar, P. et al. (2019). Development of dietary fiber‐rich meat products: technological advancements and functional significance. In: Bioactive Molecules in Food, Reference Series in Phytochemistry (eds. J.M. Mérillon and K. Ramawat). Cham: Springer https://doi.org/10.1007/978‐3‐319‐78030‐6_9.

      24 Nachal, N., Moses, J.A., Karthik, P., and Anandharamakrishnan, C. (2019). Applications of 3D printing in food processing. Food Engineering Reviews 11 (3): 123–141. https://doi.org/10.1007/s12393‐019‐09199‐8.

      25 Perez, B., Nykvist, H., Brogger, A.F. et al. (2019). Impact of macronutrients printability and 3D‐printer parameters on 3D‐food printing: a review. Food Chemistry 287 (October 2018): 249–257. https://doi.org/10.1016/j.foodchem.2019.02.090.

      26 Phan, M.M. and Stodolska, M. (2019). Food practices, dietary patterns, and leisure among Mexican Americans in the Midwestern US. Annals of Leisure Research 23: 1–18.

      27 Prakash, S., Bhandari, B.R., Godoi, F.C., and Zhang, M. (2019). Future outlook of 3D food printing. In: Fundamentals of 3D Food Printing and Applications (eds. F.C. Godoi, B.R. Bhandari, S. Prakash and M. Zhang), pp. 373–381. Elsevier.

      28 Ramadoss, B.R., Gangola, M.P., Agasimani, S. et al. (2019). Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration. Journal of Food Science and Technology 56 (1): 391–400.

      29 Sammugam, L. and Pasupuleti, V.R. (2019). Balanced diets in food systems: emerging trends and challenges for human health. Critical Reviews in Food Science and Nutrition 59 (17): 2746–2759.

      30 Severini, C., Derossi, A., Ricci, I. et al. (2018). Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects. Journal of Food Engineering 220: 89–100. https://doi.org/10.1016/j.jfoodeng.2017.08.025.

      31 Southerland, D., Walters, P., and Huson, D. (2011). Edible 3D printing. NIP & Digital Fabrication Conference 2011 (2): 819–822.

      32 Sun, J., Zhou, W., Huang, D. et al. (2015). An overview of 3D printing technologies for food fabrication. Food and Bioprocess Technology 8 (8): 1605–1615.

      33 Sun, J., Zhou, W., Huang, D., and Yan, L. (2018). 3D food printing: perspectives. In: Polymers for Food Applications (ed. T.J. Gutierrez), pp. 725–755. Springer.

      34 Vancauwenberghe, V., Katalagarianakis, L., Wang, Z. et al. (2017). Pectin based food‐ink formulations for 3‐D printing of customizable porous food simulants. Innovative Food Science and Emerging Technologies 42 (June): 138–150. https://doi.org/10.1016/j.ifset.2017.06.011.

      35 Wood, J.D., Enser, M., Fisher, A.V. et al. (2008). Fat deposition, fatty acid composition and meat quality: a review. Meat Science 78 (4): 343–358.

      36 Xiong, Y.L. (2018). Muscle proteins. In: Proteins in Food Processing (ed. R.Y. Yada), pp. 127–148. Elsevier.

      37 Yahia, E.M., Garcia‐Solis, P., and Celis, M.E.M. (2019). Contribution of fruits and vegetables to human nutrition and health. In: Postharvest Physiology and Biochemistry of Fruits and Vegetables (ed. E.M. Yahia), pp. 19–45. Elsevier.

      38 Zinina, O., Merenkova, S., Tazeddinova, D. et al. (2019). Enrichment of meat products with dietary fibers: a review. Agronomy Research 17 (4): 1808–1822. https://doi.org/10.15159/ar.19.163.

      Конец ознакомительного фрагмента.

      Текст предоставлен ООО «ЛитРес».

      Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

      Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

/9j/4AAQSkZJRgABAQEBLAEsAAD/7SAgUGhvdG9zaG9wIDMuMAA4QklNBAQAAAAAAAccAgAAAgAA ADhCSU0EJQAAAAAAEOjxXPMvwRihontnrcVk1bo4QklNBDoAAAAAAPcAAAAQAAAAAQAAAAAAC3By aW50T3V0cHV0AAAABQAAAABQc3RTYm9vbAEAAAAASW50ZWVudW0AAAAASW50ZQAAAABDbHJtAAAA D3ByaW50U2l4dGVlbkJpdGJvb2wAAAAAC3ByaW50ZXJOYW1lVEVYVAAAAAoAQQBkAG8AYgBlACAA UABEAEYAAAAAAA9wcmludFByb29mU2V0dXBPYmpjAAAADABQAHIAbwBvAGYAIABTAGUAdAB1AHAA AAAAAApwcm9vZlNldHVwAAAAAQAAAABCbHRuZW51bQAAAAxidWlsdGluUHJvb2YAAAAJcHJvb2ZD TVlLADhCSU0EOwAAAAACLQAAABAAAAABAAAAAAAScHJpbnRPdXRwdXRPcHRpb25zAAAAFwAAAABD cHRuYm9vbAAAAAAAQ2xicmJvb2wAAAAAAFJnc01ib29sAAAAAABDcm5DYm9vbAAAAAAAQ250Q2Jv b2wAAAAAAExibHNib29sAAAAAABOZ3R2Ym9vbAAAAAAARW1sRGJvb