C. Anandharamakrishnan - 3D Printing of Foods

11 Chapter 11Figure 11.1 Various opportunities exist with 3D printing of foods.Figure 11.2 Cross‐sectional image showing the programmable texture modified ...Figure 11.3 Lemon juice gel 3D printed in different customized shapes. (a) a...Figure 11.4 Customized shapes of 3D constructs from different material suppl...Figure 11.5 3D printing evaluation of litchi into squirrel shape with a hybr...Figure 11.6 Correlation of rheology with the 3D printing of cooked beef past...Figure 11.7 3D printed fresh vegetables for dysphagia patients. (a) 3D print...Figure 11.8 3D printed designs of vegemite and marmite over the toasted brea...Figure 11.9 Illustration of 3D printing as an educational aid. (a) and (b) c...Figure 11.10 Optimization of 3D printing of grape pomace incorporated broken...Figure 11.11 3D printing of grape pomace functional cookies. (a) 3D printed ...Figure 11.12 Prototype of 3D printed food casing developed from agricultural...

12 Chapter 12Figure 12.1 3D printing of ascorbic loaded hydrogel. (a) Method of preparati...Figure 12.2 3D printed sodium caseinate dispersions with loaded olive oil (l...Figure 12.3 Fabrication of 3D printed baked functional cookie. (a) multiscal...Figure 12.4 3D printed cubes of different formulations of pectin‐based bio‐i...Figure 12.5 3D bioprinting of vascular construct. (a) illustration of cross‐...Figure 12.6 Schematic representation of post‐hot‐melt extrusion used for lip...Figure 12.7 Dropwise additive manufacturing of pharmaceutical melt‐based for...Figure 12.8 Inkjet printing of antiviral polycaprolactone (PCX) nanoparticle...Figure 12.9 Concentration of selected aromatic compounds of 3D constructs fr...Figure 12.10 3D printing for partial tablet coating. (a) experimental set‐up...Figure 12.11 Formulations, process parameters, and printed samples of differ...Figure 12.12 Illustration of spray drying process.Figure 12.13 Formation of core‐shell microparticles. (a) Schematic process o...Figure 12.14 Modified three‐fluid nozzle for production of cross‐linked chit...Figure 12.15 Modified spray dryer for aerosol formulations. (a) illustration...Figure 12.16 Images of microencapsulated green tea polyphenols incorporated ...Figure 12.17 Illustration of working principle of spray‐freeze‐drying.Figure 12.18 Effect of temperature on foaming ability and structure of bubbl...Figure 12.19 Schematic diagram of a RW™ drying system.Figure 12.20 Illustration of the hot‐melt extrusion process used for product...

13 Chapter 13Figure 13.1 System and design components of electrohydrodynamic processes. (...Figure 13.2 Improvement of bioavailability of resveratrol through encapsulat...Figure 13.3 Release profile and stability of nanoencapsulated and free polyp...Figure 13.4 Schematic illustration of the two‐phase electrospinning for elec...Figure 13.5 Quality changes in the appearance of strawberries stored at 21 °...Figure 13.6 Retention of resveratrol in resveratrol‐loaded hollow zein (RHZ)...Figure 13.7 Images showing the electrospun fibres from maltodextrin (MD)‐pro...Figure 13.8 Viability of uncoated freeze‐dried and electrospray coating atom...Figure 13.9 Allyl isothiocyanate loaded electrospun zein ultrafine fibres. (...Figure 13.10 Edible coating with resveratrol loaded electrospun zein nanofib...Figure 13.11 Curcumin release profiles from electrospun coatings of gelatin ...Figure 13.12 Gravitational stability of different formulations of prepared e...Figure 13.13 Schematic diagram of integration of electrospinning with 3D pri...Figure 13.14 Schematic diagram of integration of multijet electrospinning wi...Figure 13.15 Schematic diagram of integration of co‐spinning with 3D printin...

14 Chapter 14Figure 14.1 Materials and technology flow in 3D food printing ecosystem.Figure 14.2 Design principles and technologies of Industry 4.0.Figure 14.3 Food supply and distribution chain of 3D printing.Figure 14.4 3D printed tablets with novel anticounterfeit design. (a) Data m...

15 Chapter 15Figure 15.1 Various motives for the development of novel foods from consumer...Figure 15.2 Relationship between the consumer's food choice motives and 3D p...Figure 15.3 Conceptual framework for food ingredient's naturalness evaluatio...Figure 15.4 Conventional approaches used for improving the sensory attribute...Figure 15.5 Conceptual model showing influence of potential food‐related dis...Figure 15.6 Illustration of integration of science‐based cooked foods and 3D...

16 Chapter 16Figure 16.1 Overview of the current status of 3D printing of foods.Figure 16.2 Evolutionary trends of new proteinaceous‐based foods in consider...Figure 16.3 Characteristic features of 3D food printing technology.Figure 16.4 Key steps of the past and the current EU novel food regulations....Figure 16.5 Conceptual framework of food traceability system.Figure 16.6 Drivers for traceability in the food supply chain.

1 Cover Page

2 Title Page 3D Printing of Foods C. Anandharamakrishnan National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India. Jeyan A. Moses National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India. T. Anukiruthika National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India.

3 Copyright Page

4 Preface

5 Table of Contents

6 Begin Reading

7 Index

8 WILEY END USER LICENSE AGREEMENT

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