3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object-Reference-Cited by-同舟云学术

3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object

Published:2021-03-15 Issue:1 Volume:22 Page:27-38
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

HORIUCHI Mami¹²,AKACHI Toshiyuki²,FUJII Ryoji²,KAWAKAMI Masaru¹,FURUKAWA Hidemitsu¹

Affiliation:

1. Department of Mechanical Systems Engineering, Graduate School of Science and Engineering, Yamagata University

2. General Laboratories, Daiwa Can Company

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/22/1/22_20582/_pdf

Reference57 articles.

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2. 2) A. Derossi, R. Caporizzi, D. Azzollini, C. Severini; Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. J. Food Eng., 220, 65-75 (2018).

3. 3) Z. Liu, M. Zhang, C. H. Yang; Dual extrusion 3D printing of mashed potatoes/strawberry juice gel. Lwt, 96, 589-596 (2018).

4. 4) E. Pulatsu, J. W. Su, J. Lin, M. Lin; Factors affecting 3D printing and post-processing capacity of cookie dough. Innov. Food Sci. Emerg. Technol., 61, 102316 (2020).

5. 5) J. J. Nijdam, D. LeCorre-Bordes, A. Delvart, B. S. Schon; A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures. J. Food Eng., 291, 110235 (2021).

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1. Texture Design and Its Effect of Soft Foods Suitable for Nursing Foods Using Macroscopic 3D Structures Printed by 3D Food Printer;Japan Journal of Food Engineering;2021-12-15