C. Anandharamakrishnan: 4D Printing of Foods, Gebunden

Klappentext

In 4D Printing of Foods: Fundamentals, Applications and Prospects, a team of food distinguished researchers delivers a comprehensive discussion of the fundamentals of 3D food printing approaches, as well as an introduction to the concept of 4D printing. The book highlights 4D printing's application to the food industry and explains the principles and methodologies undergirding it. Readers will explore ingredients and additives in food, nutrient levels, aroma, and bioprinting. The authors also explain printing technology concepts and materials, including printer configurations, printing variations, soft robotics, edible electronics, and post-printing quality and assessments. ¿ A thorough introduction to consumer behaviours and perception in the printed food industry ¿ Comprehensive explorations of the methods, quality evaluation, and future demands in 3D food printing ¿ Practical discussions of 4D printing technology, including its applications in a variety of fields ¿ Complete treatments of structural changes in food caused by external stimuli Perfect for food technologists, food engineers, and food processors, 4D Printing of Foods will also benefit other professionals working in food science, biomaterials, sensory science, and gastronomy.