Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects-Reference-Cited by-同舟云学术

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Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

Published:2018-03 Issue: Volume:220 Page:89-100
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Severini C.,Derossi A.,Ricci I.,Caporizzi R.,Fiore A.

Funder

European Commission

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Structural-mechanical analysis of cookies produced by conventional and 3D Printing techniques;Agerawi,2015

2. Bone tissue engineering using 3D printing;Bose;Mater. Today,2013

3. Use of a free radical method to evaluate antioxidant activity;Brands Williams;LWT – Food Sci. Technol.,1995

4. Hydrocolloid printing: a novel platform for customized food production;Cohen,2009

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1. Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing;Future Foods;2024-12

2. Enhancement of 3D‐printability of zucchini puree by rice flour addition;International Journal of Food Science & Technology;2024-09-12

3. Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?;Food Research International;2024-09

4. State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat;Food Research International;2024-09

5. Novel strategy for optimizing of corn starch-based ink food 3D printing process: Printability prediction based on BP-ANN model;International Journal of Biological Macromolecules;2024-09

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