Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4)
Chee Kai Chua yazarının Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) kitabı da dahil olmak üzere birçok dosya aşağıdaki bölümleri de içerebilir:
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- haklar: Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) kitabının dijital haklarıyla ilgili bilgileri depolamak için kullanılır.
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yazar | Chee Kai Chua |
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Boyutlar ve boyutlar | 15.24 x 2.49 x 22.86 cm |
Tarafından yayınlandı | 30 Aralık 2022 |
21 Ocak 2019 21,6 x 1,7 x 27,9 cm Prof Philip M. Parker Ph.D. 18 Kasım 2020 Maya Violet 3 Ocak 2017 15,2 x 0,6 x 22,9 cm Vismont Studios 15 x 0,4 x 22 cm 20 Kasım 2020 Kolektif 21,6 x 2 x 27,9 cm 5 Ocak 2017 Lina Scatia 21,6 x 1,9 x 27,9 cm 13 Şubat 2020 1 x 15 x 21 cm Philip M. Parker Ph.D
okumak okumak kayıt olmadan
yazar | Chee Kai Chua Justin Jia Yao Tan Gladys Hooi Chuan Wong Michinao Hashimoto Chen Huei Leo U-Xuan Tan Yi Zhang Hong Wei Tan Wai Yee Yeong Aakanksha Pant |
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isbn 10 | 981125740X |
isbn 13 | 978-9811257407 |
Yayımcı | World Scientific Publishing Co Pte Ltd |
Dilim | İngilizce |
Boyutlar ve boyutlar | 15.24 x 2.49 x 22.86 cm |
Tarafından yayınlandı Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) | 30 Aralık 2022 |
The food industry has seen many changes over the last several decades -- new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures and even nutrition. In addition to the personalisation of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes, are reviewed: namely, desserts / snacks (comprising of dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offer undergraduate and postgraduate students with practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences and food engineering.
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