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3D printing technology: The new era for food customization and elaboration

Author
Dankar, I.; Haddarah, A.; El Omar, F.; Sepulcre, F.; Pujola, M.
Type of activity
Journal article
Journal
Trends in food science and technology
Date of publication
2018-05-01
Volume
75
First page
231
Last page
242
DOI
10.1016/j.tifs.2018.03.018
URL
https://www.sciencedirect.com/science/article/abs/pii/S0924224417304818 Open in new window
Abstract
Digitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content.
Keywords
3D food printing, Benefits, Ingredient, Optimization, Technology
Group of research
CEBIM - Molecular Biotechnology Centre
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

Participants