3D Printing for the Production of Food Analogues

Deniz Günal-Köroğlu; Sevil Cikrikci Erunsal; Gulay Ozkan; Busra Gultekin Subasi; Merve Yavuz-Düzgün

doi:10.1007/978-3-031-69872-9_14

3D Printing for the Production of Food Analogues

Deniz Günal-Köroğlu
, Sevil Cikrikci Erunsal
, Gulay Ozkan^*
, Busra Gultekin Subasi
, Merve Yavuz-Düzgün

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Istanbul Technical University
Konya Food and Agriculture University
Aarhus University
Altinbas University

Araştırma sonucu: Kitap/Rapor/Konferans Bildirisinde Bölüm › Bölüm › bilirkişi

2 Atıf (Scopus)

Özet

The use of 3D printing (3DP) in food production and formulation brings many innovations to the food industry. It can be applied to many food products, such as confectionery, bakery, dairy, animal foods, and many others. With the help of food components such as carbohydrates, lipids, proteins, and hydrocolloids, different food formulations with adjusted nutritional values can be prepared uniformly for special consumer groups or advanced culinary applications and highly specific food productions. This chapter explains the current state of 3DP in food science and technology as well as the advantages and disadvantages of its usage. Current techniques used in the food industry are also elaborated. Furthermore, the recent relevant studies in the literature for different food products were critically summarized.

Orijinal dil	İngilizce
Ana bilgisayar yayını başlığı	Food Analogues
Ana bilgisayar yayını alt yazısı	Emerging Methods and Challenges
Yayınlayan	Springer Nature
Sayfalar	379-435
Sayfa sayısı	57
ISBN (Elektronik)	9783031698729
ISBN (Basılı)	9783031698712
DOI'lar	https://doi.org/10.1007/978-3-031-69872-9_14
Yayın durumu	Yayınlandı - 1 Oca 2024

Bibliyografik not

Publisher Copyright:
© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.

BM SKH

Bu sonuç, aşağıdaki Sürdürülebilir Kalkınma Hedefine/Hedeflerine katkıda bulunur

SKH 9 Sanayi, Yenilikçilik ve Altyapı

Belgeye Erişim

10.1007/978-3-031-69872-9_14

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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abstract = "The use of 3D printing (3DP) in food production and formulation brings many innovations to the food industry. It can be applied to many food products, such as confectionery, bakery, dairy, animal foods, and many others. With the help of food components such as carbohydrates, lipids, proteins, and hydrocolloids, different food formulations with adjusted nutritional values can be prepared uniformly for special consumer groups or advanced culinary applications and highly specific food productions. This chapter explains the current state of 3DP in food science and technology as well as the advantages and disadvantages of its usage. Current techniques used in the food industry are also elaborated. Furthermore, the recent relevant studies in the literature for different food products were critically summarized.",

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AU - Günal-Köroğlu, Deniz

AU - Erunsal, Sevil Cikrikci

AU - Ozkan, Gulay

AU - Subasi, Busra Gultekin

AU - Yavuz-Düzgün, Merve

N1 - Publisher Copyright: © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.

PY - 2024/1/1

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EP - 435

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ER -

3D Printing for the Production of Food Analogues

Özet

Bibliyografik not

BM SKH

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap