Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products-Reference-Cited by-同舟云学术

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Published:2021-05-10 Issue: Volume: Page:1-38
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Kewuyemi Yusuf Olamide¹^ORCID,Kesa Hema¹^ORCID,Adebo Oluwafemi Ayodeji²^ORCID

Affiliation:

1. School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa

2. Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Funder

National Research Foundation, ZA

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1920569

Reference199 articles.

1. 7 Best open source 3D printers 2021. 2021. https://www.3dsourced.com/3d-printers/open-source-3d-printer/. Accessed March 20, 2021.

2. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour

3. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

4. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

5. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Cited by 74 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Co-encapsulation of hydrophilic and hydrophobic bioactives stabilized in nanostarch-assisted emulsion for inner core gel of coaxial 3D printing;Carbohydrate Polymers;2024-11

2. Construction of 3D printed salmon fillet simulants: Improving printing performance by blending corn starch and flaxseed oil with pea protein and post-printing texturization via transglutaminase;Food Hydrocolloids;2024-10

3. 3D food printing: Technological advances, personalization and future challenges in the food industry;International Journal of Gastronomy and Food Science;2024-09

4. The 3D food printing pyramid of gastronomy: A structured approach towards a future research agenda;International Journal of Gastronomy and Food Science;2024-09

5. Consumers’ attitudes and intentions toward functional beverages: a lesson for producers and retailers;DECISION;2024-08-20