3D Printing of Foods. C. Anandharamakrishnan

Чтение книги онлайн.

Читать онлайн книгу 3D Printing of Foods - C. Anandharamakrishnan страница 34

3D Printing of Foods - C. Anandharamakrishnan

Скачать книгу

style="font-size:15px;">      27 Dick, A., Bhandari, B., Dong, X., and Prakash, S. (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids 107: 105940.

      28 Dong, X., Pan, Y., Zhao, W. et al. (2020). Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. LWT 124: 109123.

      29 Farzadi, A., Solati‐Hashjin, M., Asadi‐Eydivand, M., and Osman, N.A.A. (2014). Effect of layer thickness and printing orientation on mechanical properties and dimensional accuracy of 3D printed porous samples for bone tissue engineering. PloS One 9 (9): e108252.

      30 Feng, C., Zhang, M., and Bhandari, B. (2018). Materials properties of printable edible inks and printing parameters optimization during 3D printing: a review. Critical Reviews in Food Science and Nutrition 8398: 1–8. https://doi.org/10.1080/10408398.2018.1481823.

      31 Feng, C., Zhang, M., Liu, Z. et al. (2020). Effect of drying method on post‐processing stability and quality of 3D printed rose‐yam paste. Drying Technology 39: 1–9.

      32 FoodJet (2020). Foodjet‐Precision depositing solutions. https://www.foodjet.com (accessed 24 December 2019).

      33 Fuh, J.Y.H., Hong, G.S., Zhou, W. et al. (2015). An overview of 3D printing technologies for food fabrication. Food and Bioprocess Technology 8 (8): 1605–1615. https://doi.org/10.1007/s11947‐015‐1528‐6.

      34 Galeta, T., Raos, P., Stojšić, J., and Pakši, I. (2016). Influence of structure on mechanical properties of 3D printed objects. Procedia Engineering 149: 100–104.

      35 Gao, Q., Niu, X., Shao, L. et al. (2019). 3D printing of complex GelMA‐based scaffolds with nanoclay. Biofabrication 11 (3): 35006.

      36 Garcia‐Oliveira, P., Fraga‐Corral, M., Pereira, A.G. et al. (2020). Solutions for the sustainability of the food production and consumption system. Critical Reviews in Food Science and Nutrition, pp. 1–17.

      37 Gholamipour‐Shirazi, A., Norton, I.T., and Mills, T. (2019). Designing hydrocolloid based food‐ink formulations for extrusion 3D printing. Food Hydrocolloids 95: 161–167. https://doi.org/10.1016/j.foodhyd.2019.04.011.

      38 Godoi, F.C., Prakash, S., and Bhandari, B.R. (2016). 3D printing technologies applied for food design: Status and prospects. Journal of Food Engineering 179: 44–54. https://doi.org/10.1016/j.jfoodeng.2016.01.025.

      39 Godoi, F.C., Bhandari, B.R., Prakash, S., and Zhang, M. (2019). An introduction to the principles 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. 1–18. Elsevier.

      40 Golding, M., Archer, R., Gupta, G. et al. (2011). Design and development of a 3‐D food printer. Centre of Research Excellence. Massey University.

      41 Gray, N. (2010). Looking to the future: creating novel foods using 3D printing. http://www.foodnavigator.com/Science‐Nutrition/Looking‐to‐the‐future‐Creating‐novel‐foods‐using‐3D‐printing (accessed 1 May 2020).

      42 Gu, D.D., Meiners, W., Wissenbach, K., and Poprawe, R. (2012). Laser additive manufacturing of metallic components: materials, processes and mechanisms. International Materials Reviews 57 (3): 133–164.

      43 Gu, Z., Fu, J., Lin, H., and He, Y. (2019). Development of 3D bioprinting: from printing methods to biomedical applications. Asian Journal of Pharmaceutical Sciences 15: 529–557.

      44 Gudapati, H., Dey, M., and Ozbolat, I. (2016). A comprehensive review on droplet‐based bioprinting: past, present and future. Biomaterials 102: 20–42.

      45 Guo, C.‐F., Zhang, M., and Bhandari, B. (2019a). A comparative study between syringe‐based and screw‐based 3D food printers by computational simulation. Computers and Electronics in Agriculture 162: 397–404.

      46 Guo, C., Zhang, M., and Bhandari, B. (2019b). Model building and slicing in food 3D printing processes: a review. Comprehensive Reviews in Food Science and Food Safety 18: 1052–1069.

      47 Hamilton, C.A., Alici, G., and Panhuis, M. (2018). 3D printing vegemite and marmite: redefining “breadboards.”. Journal of Food Engineering 220: 83–88.

      48 Hao, L., Mellor, S., Seaman, O. et al. (2010). Material characterisation and process development for chocolate additive layer manufacturing. Virtual and Physical Prototyping 5: 2759. https://doi.org/10.1080/17452751003753212.

      49 He, C., Zhang, M., and Guo, C. (2020). 4D printing of mashed potato/purple sweet potato puree with spontaneous color change. Innovative Food Science & Emerging Technologies 59: 102250.

      50 Holland, S., Foster, T., MacNaughtan, W., and Tuck, C. (2018). Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering 220: 12–19.

      51 Holland, S., Foster, T., and Tuck, C. (2019). Creation of food structures through binder jetting. In: Fundamentals of 3D Food Printing and Applications (eds. F.C. Godoi, B.R. Bhandari, S. Prakash and M. Zhang), pp. 257–288. Elsevier.

      52 Huang, C.Y. (2018). Extrusion‐based 3D Printing and Characterization of Edible Materials [University of Waterloo]. https://uwspace.uwaterloo.ca/handle/10012/12899 (accessed 1 April 2020).

      53 Jayaprakash, S., Paasi, J., Pennanen, K. et al. (2020). Techno‐economic prospects and desirability of 3D food printing: perspectives of industrial experts, researchers and consumers. Foods 9 (12): 1725.

      54 Jiang, H., Zheng, L., Zou, Y. et al. (2018). 3D food printing: main components selection by considering rheological properties. Critical Reviews in Food Science and Nutrition 59: 1–13. https://doi.org/10.1080/10408398.2018.1514363.

      55 Kim, H.W., Bae, H., and Park, H.J. (2018a). Classification of the printability of selected food for 3D printing: development of an assessment method using hydrocolloids as reference material. Journal of Food Engineering 215: 23–32.

      56 Kim, H.W., Lee, J.H., Park, S.M. et al. (2018b). Effect of hydrocolloids on rheological properties and printability of vegetable inks for 3D food printing. Journal of Food Science 83 (12): 2923–2932.

      57 Koch, L., Gruene, M., Unger, C., and Chichkov, B. (2013). Laser assisted cell printing. Current Pharmaceutical Biotechnology 14 (1): 91–97.

      58 Kousaalya, A.B. (2020). Sustainable photo‐curable polymers in additive manufacturing arena: a review. In: Sustainability & Green Polymer Chemistry Volume 1: Green Products and Processes, ACS Symposium Series (eds. H.N. Cheng and R.A. Gross), pp. 89–98. Washington DC: ACS Publications.

      59 Krishnaraj, 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.

Скачать книгу