Fundamentals of 3D Food Printing and Applications provides an
update on this emerging technology that can not only create complex
edible shapes, but also enable the alteration of food texture and
nutritional content required by specific diets. This book discusses
3D food printing technologies and their working mechanisms within a
broad spectrum of application areas, including, but not limited to,
the development of soft foods and confectionary designs. It
provides a unique and contemporary guide to help correlate supply
materials (edible inks) and the technologies (e.g., extrusion and
laser based) used during the construction of computer-aided 3D
shapes. Users will find a great reference that will help food
engineers and research leaders in food science understand the
characteristics of 3D food printing technologies and edible inks.
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