000			04225nam a2200469 i 4500
999			_c382723 _d382723
001			382723
003			ES-MaUEC
005			20230102122008.0
006			a|||| o|||| 00| 0
007			cr nn 008mamaa
008			220314s2022 si | o |||| 0|eng d
020			_a9789811681219
024	7		_a10.1007/978-981-16-8121-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP370.5 _b2022 EB
245	0	0	_aFood Printing : _b3D Printing in Food Industry _cedited by Kamalpreet Sandhu, Sunpreet Singh
250			_a1st edition 2022
264		1	_aSingapore _bSpringer International Publishing _c2022
300			_a1 recurso en línea (IX, 181 páginas)
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aChapter 1. Materials for Food Printing -- Chapter 2. Fundamentals of Food Printing -- Chapter 3. 3D Food Printing and its Process Parameters -- Chapter 4. Food Printing: Unfolding a New Paradigm for Designer and User -- Chapter 5. 3D Food Printing: Methods, Processing and Nutritional Aspects -- Chapter 6. 3D Printing Technology: 3D Printers, Technologies and Application Insights in the Food Diligence -- Chapter 7. 3D Food Printing based on Starch-based Inks: Crucial Factors for Printing Precision -- Chapter 8. Development of Cost-effective and Sustainable Alternative Protein From Drosophila and Consumer Acceptability of Drosophila Protein Using 3D-Printing -- Chapter 9. Commercial Market of Food Printing Technologies -- Chapter 10. Prevention of 3D Printed Food From Spoilage.-.
520			_aThis book provides a comprehensive overview of the technical notes, research designs, literature, and 3DP (three-dimensional printing) technology applications for effective food printing. It provides a multidisciplinary coverage of 3D food printing in different food sectors. Recent advancements in manufacturing processes have led food industries to create innovations to stay competitive in the market. 3D food printing incorporates 3DP digital gastronomy strategies to manufacture food products with consistency in shape, color, flavor, texture, and even nutrition. Thus, by controlling the number of materials and the quality of nutrients, food items can be manufactured and handled to fulfill their particular requirements. For food printing, both proprietary structures and self-developed frameworks are used from open sources. Similar frameworks are re-engineered to reformulate administration, content creation, and user interface. For example, three printing medium types, natural printable products, non-printable synthetic food products, and alternative ingredients as well as two recipe forms (i.e., element-based recipes and regular recipes) are used for customized food production. The authors address that open 3D technology for food printing and food processing technology are theoretically correlated with food printing. The book will help industrial designers, nutrition professionals, dieticians, manufacturing enterprises, and young researchers in food technology, material science, and mechanical engineering understand the latest advances in 3DP technology in food industries.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9205076 _aAgricultura _xInnovaciones tecnológicas
650		7	_2embne _9669858 _aFabricación rápida de prototipos
700	1		_aSandhu, Kamalpreet. _eeditor literario
700	1		_aSingh, Sunpreet. _eeditor literario _0(orcid)0000-0001-9592-4828 _1https://orcid.org/0000-0001-9592-4828
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9789811681202
776	0	8	_iPrinted edition: _z9789811681226
776	0	8	_iPrinted edition: _z9789811681233
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-16-8121-9 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b10/2022 _dz _eb _zSI