資料詳細

  • 1 件中、 1 件目

[ 洋図書 ] 3D printing of foods /

C. Anandharamakrishnan, Jeyan A. Moses, T. Anukiruthika. -- Wiley, -- 2022, -- First edition.

所蔵

所蔵は 1 件です。

所蔵館 所蔵場所 資料区分 請求記号 資料コード 所蔵状態 資料の利用
配架日 協力貸出 利用状況 返却予定日 資料取扱 予約数 付録注記 備考
中央 2F 一般洋図書 F/588.0/A53/T 7116571641 配架図 Digital BookShelf
2023/10/18 可能 利用可   0
Eメールによる郵送複写申込みは、「東京都在住」の登録利用者の方が対象です。

ページの先頭へ

資料詳細 閉じる

ISBN 1119669820 (hardback)
ISBN13桁 9781119669821 (hardback)
無効なISBN等 9781119669753 (adobe pdf)
テキストの言語 英語                  
分類：NDC10版 588
個人著者標目 Anandharamakrishnan, C.,
本タイトル 3D printing of foods /
著者名 C. Anandharamakrishnan, Jeyan A. Moses, T. Anukiruthika.
その他のタイトル Three dimensional printing of foods
版表示 First edition.
出版地・頒布地 Hoboken, NJ :
出版者・頒布者名 Wiley,
出版年・頒布年 2022,
数量 xv, 560 pages :
他の形態的事項 illustrations ;
大きさ 25 cm.
書誌注記 Includes bibliographical references and index.
内容注記 Introduction to 3D printing technology -- 3D printing approaches -- Food components and their role in printability -- Factors affecting the printability of foods -- Printability and techniques -- Natively printable foods -- Pre-processing of non-printable foods -- Alternative ingredients used in food printing -- Post-processing of 3D printed foods -- 4D printing technology -- Applications of food 3D printing technology -- Integrating encapsulation technique with 3D food printing -- Integrating electrohydrodynamic processes with food 3D printing -- Globalization of printed foods and consumer perception to 3D printed foods -- Food industry market trends and consumer preferences -- Safety, challenges, and research needs.
要約、抄録、注釈等 "3D printing, or additive manufacturing, involves building an object in a layer-by-layer manner using robotic controls. Essentially, food printing integrates 3D printing and digital gastronomy techniques, to provide a novel platform for food customization, personalized nutrition and age-based food fabrication. As an emerging field, 3D printing of foods is posed to revolutionize the global food processing sector"-- Provided by publisher.,"In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of "food printability," the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability; in-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods; practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing; comprehensive explorations of 4D printing technology and the applications of 3D food printing. Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential."--Page 4 of cover.
著者標目 Moses, Jeyan A.
Anukiruthika, T.
一般件名 Three-dimensional food printing.
Three-dimensional food printing.
資料情報1 『3D printing of foods /』First edition.　C. Anandharamakrishnan, Jeyan A. Moses, T. Anukiruthika.　Wiley,　2022, （所蔵館：中央　 請求記号：F/588.0/A53/T　 資料コード：7116571641）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352059659

ページの先頭へ