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03076aam a2200349 i 4500 001 AD26DE12B8CA11EDAC6855BD37ECA4DB 003 SILO 005 20230302011926 008 220701s2023 njua b 001 0 eng 010 $a 2022030349 020 $a 981125740X 020 $a 9789811257407 020 $a 9811255903 020 $a 9789811255908 035 $a (OCoLC)1337154936 040 $a DLC $b eng $e rda $c DLC $d OCLCF $d SILO 042 $a pcc 050 00 $a TP372.85 C47 2023 100 1 $a Chua, Chee Kai, $e author. 245 10 $a Digital gastronomy : $b from 3D food printing to personalized nutrition / $c Chee Kai Chua, Hong Wei Tan, U-Xuan Tan, Chen Huei Leo, Michinao Hashimoto, Justin Jia Yao Tan & Aakanksha Pant, Wai Yee Yeong, Yi Zhang, Gladys Hooi Chuan Wong. 264 1 $a New Jersey ; $b World Scientific, $c [2023] 300 $a xxv, 405 pages : $b illustrations (some color) ; $c 24 cm. 490 0 $a World Scientific series in 3D printing ; $v vol. 4 504 $a Includes bibliographical references and index. 520 $a "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"-- $c Provided by publisher. 650 0 $a Three-dimensional food printing. 650 0 $a Gastronomy. 650 0 $a Nutrition. 941 $a 1 952 $l USUX851 $d 20230405011620.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=AD26DE12B8CA11EDAC6855BD37ECA4DB 994 $a C0 $b IWAInitiate Another SILO Locator Search