3D Printing for the Production of Food Analogues

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dc.contributor.authorGünal-Köroğlu, Deniz
dc.contributor.authorErunsal, Sevil Çıkrıkçı
dc.contributor.authorÖzkan, Gülay
dc.contributor.authorSubaşı, Büşra Gültekin
dc.contributor.authorYavuz-Düzgün, Merve
dc.date.accessioned2025-08-14T17:37:52Z
dc.date.available2025-08-14T17:37:52Z
dc.date.issued2025
dc.departmentFakülteler, Uygulamalı Bilimler Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThe 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.
dc.identifier.citationGünal-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
dc.identifier.doi10.1007/978-3-031-69872-9_14
dc.identifier.endpage435
dc.identifier.isbn9783031698729
dc.identifier.scopus2-s2.0-105006575168
dc.identifier.startpage379
dc.identifier.uri9783031698712
dc.identifier.urihttps://hdl.handle.net/20.500.12939/5901
dc.indekslendigikaynakScopus
dc.institutionauthorYavuz-Düzgün, Merve
dc.language.isoen
dc.publisherSpringer Nature
dc.relation.ispartofFood Analogues: Emerging Methods and Challenges
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAgri-food
dc.subjectBakery products
dc.subjectBeverages
dc.subjectBreadmaking
dc.subjectBreweries
dc.subjectCanning
dc.subjectDairies
dc.subjectFlavors
dc.subjectFood chemistry
dc.subjectFood ingredients
dc.subjectFood microbiology
dc.subjectFood preservation
dc.subjectFood safety
dc.subjectFood Science
dc.subjectFood security
dc.subjectFood storage
dc.subjectFood supply
dc.subjectFood waste
dc.subjectMeats
dc.subjectMolasses
dc.subjectNutrients
dc.subjectSpoilage
dc.subjectSugar substitutes
dc.subjectVitamins
dc.subject'current
dc.subject3-D printing
dc.subject3D-printing
dc.subjectAnimal foods
dc.subjectFood components
dc.subjectFood industries
dc.subjectFood production
dc.subjectFood science and technology
dc.subjectLipid proteins
dc.subjectNutritional value
dc.title3D Printing for the Production of Food Analogues
dc.typeBook Chapter

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