3D Printing for the Production of Food Analogues
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Nature
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The use of 3D printing (3DP) in food production and formulation brings many innovations to the food industry. It can be applied to many food products, such as confectionery, bakery, dairy, animal foods, and many others. With the help of food components such as carbohydrates, lipids, proteins, and hydrocolloids, different food formulations with adjusted nutritional values can be prepared uniformly for special consumer groups or advanced culinary applications and highly specific food productions. This chapter explains the current state of 3DP in food science and technology as well as the advantages and disadvantages of its usage. Current techniques used in the food industry are also elaborated. Furthermore, the recent relevant studies in the literature for different food products were critically summarized.
Açıklama
Anahtar Kelimeler
Agri-food, Bakery products, Beverages, Breadmaking, Breweries, Canning, Dairies, Flavors, Food chemistry, Food ingredients, Food microbiology, Food preservation, Food safety, Food Science, Food security, Food storage, Food supply, Food waste, Meats, Molasses, Nutrients, Spoilage, Sugar substitutes, Vitamins, 'current, 3-D printing, 3D-printing, Animal foods, Food components, Food industries, Food production, Food science and technology, Lipid proteins, Nutritional value
Kaynak
Food Analogues: Emerging Methods and Challenges
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Günal-Köroğlu, D., Erunsal, S. C., Özkan, G., Gültekin Subaşı, B., & Yavuz-Düzgün, M. (2024). 3D printing for the production of food analogues. In Food Analogues: Emerging Methods and Challenges, 379-435. Cham: Springer Nature Switzerland. 10.1007/978-3-031-69872-9_14
