TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING
Author:
Affiliation:
1. V. M. Gorbatov Federal Research Center for Food Systems
Publisher
The Gorbatov's All-Russian Meat Research Institute
Reference49 articles.
1. Gorbunova, N. A. (2020). Possibilities of additive technologies in the meat industry. A review. Theory and Practice of Meat Processing, 5(1), 9–16. https://doi.org/10.21323/2414–438X‑2020–5–1–9–16
2. Dresvyannikov, V. A., Strakhov, E. P., Vozmishcheva, A. S. (2017). Analysis of the application of additive technologies in the food industry. Food Policy and Security, 4(3), 133–139. https://doi.org/10.18334/ppib.4.3.38500 (In Russian)
3. Zhao, L., Zhang, M., Chitrakar, B., Adhikari, B. (2020). Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures. Critical Reviews in Food Science and Nutrition, 61(21), 3489–3503. https://doi.org/10.1080/10408398.2020.1799327
4. Li, P., Mellor, S., Griffin, J., Waelde, C., Hao, L., Everson, R. (2014). Intellectual property and 3D printing: A case study on 3D chocolate printing. Journal of Intellectual Property Law and Practice, 9(4), 322–332. https://doi.org/10.1093/jiplp/jpt217
5. Severini, C., Derossi, A. (2016). Could the 3D printing technology be a useful strategy to obtain customized nutrition? Journal of Clinical Gastroenterology, 50, S175–S178. https://doi.org/10.1097/MCG.0000000000000705
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