{"product_id":"3d-printing-of-foods-hardback-9781119669821","title":"3D Printing of Foods (Hardback) 9781119669821","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003e3D Printing of Foods\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eC. Anandharamakrishnan (Author), Jeyan A. Moses (Author), T. Anukiruthika (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119669821, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 21 April 2022\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e576 pages\u003cbr\u003e24.4 x 17 x 3.9 cm, 1.219 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cb\u003e3D Printing of Foods\u003c\/b\u003e \u0026lt;\u003cp\u003e\u003cb\u003eExplore the fascinating realm of 3D food printing and its applications \u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003e3D Printing of Foods\u003c\/i\u003e, 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.  \u003c\/p\u003e\n\u003cp\u003e 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. \u003ci\u003e3D Printing of Foods\u003c\/i\u003e also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing.  \u003c\/p\u003e\n\u003cp\u003e Readers will also find:  \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability\u003c\/li\u003e \u003cli\u003eIn-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods\u003c\/li\u003e \u003cli\u003ePractical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing\u003c\/li\u003e \u003cli\u003eComprehensive explorations of 4D printing technology and the applications of 3D food printing technology\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e Perfect for 3D printing professionals and enthusiasts, as well as food scientists, \u003ci\u003e3D Printing of Foods\u003c\/i\u003e is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xiv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction to 3D Printing Technology \u003c\/b\u003e\u003cb\u003e1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Digital Manufacturing: From Rapid Prototyping to Rapid Manufacturing 3\u003c\/p\u003e \u003cp\u003e1.3 Milestones in 3D Printing Technology 4\u003c\/p\u003e \u003cp\u003e1.4 Different Historical Eras in 3D Printing 5\u003c\/p\u003e \u003cp\u003e1.4.1 Ancient Age 5\u003c\/p\u003e \u003cp\u003e1.4.2 Middle Age 5\u003c\/p\u003e \u003cp\u003e1.4.3 Modern Age 5\u003c\/p\u003e \u003cp\u003e1.5 Prospects of 3D Food Printing 6\u003c\/p\u003e \u003cp\u003e1.6 Design Considerations of 3D Printer 7\u003c\/p\u003e \u003cp\u003e1.6.1 Printer Configurations 7\u003c\/p\u003e \u003cp\u003e1.6.2 Components of a Typical 3D Printer 10\u003c\/p\u003e \u003cp\u003e1.6.2.1 Enclosure, Build Plate, and Guide Rails 10\u003c\/p\u003e \u003cp\u003e1.6.2.2 Mechanical Drive Systems 12\u003c\/p\u003e \u003cp\u003e1.6.2.3 Microprocessor Controlling System 12\u003c\/p\u003e \u003cp\u003e1.7 Software Requirements and Hardware Integration 13\u003c\/p\u003e \u003cp\u003e1.8 Designing, Digital Imaging, and Modelling 16\u003c\/p\u003e \u003cp\u003e1.8.1 Image Acquisition, Processing, and Modelling 16\u003c\/p\u003e \u003cp\u003e1.8.2 Repairing and Post-Processing 20\u003c\/p\u003e \u003cp\u003e1.9 Food Printing Platforms 21\u003c\/p\u003e \u003cp\u003e1.9.1 Universal Platform 21\u003c\/p\u003e \u003cp\u003e1.9.2 User-Defined Platform 21\u003c\/p\u003e \u003cp\u003e1.9.3 Applicability of User Interface Systems 23\u003c\/p\u003e \u003cp\u003e1.10 Comparison Between Food 3D Printing and Robotic Food Manufacturing 23\u003c\/p\u003e \u003cp\u003e1.11 Conclusion 24\u003c\/p\u003e \u003cp\u003eReferences 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 3D Printing Approaches \u003c\/b\u003e\u003cb\u003e28\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 29\u003c\/p\u003e \u003cp\u003e2.2 Additive Manufacturing 30\u003c\/p\u003e \u003cp\u003e2.3 3D Food Printing Technologies 33\u003c\/p\u003e \u003cp\u003e2.4 Extrusion-Based Printing 35\u003c\/p\u003e \u003cp\u003e2.4.1 Working Principle, System Components, and Process Variables 35\u003c\/p\u003e \u003cp\u003e2.4.2 Classification of the Extrusion-Based 3D Printing System 39\u003c\/p\u003e \u003cp\u003e2.4.2.1 Hot-Melt Extrusion 39\u003c\/p\u003e \u003cp\u003e2.4.2.2 Cold Extrusion 41\u003c\/p\u003e \u003cp\u003e2.4.2.3 Hydrogel-Forming Extrusion 42\u003c\/p\u003e \u003cp\u003e2.5 Selective Sintering 44\u003c\/p\u003e \u003cp\u003e2.5.1 Working Principle, System Components, and Process Variables 45\u003c\/p\u003e \u003cp\u003e2.5.2 Classification of Selective Sintering System 46\u003c\/p\u003e \u003cp\u003e2.5.2.1 Selective Laser Sintering 46\u003c\/p\u003e \u003cp\u003e2.5.2.2 Selective Hot Air Sintering and Melting 47\u003c\/p\u003e \u003cp\u003e2.6 Inkjet Printing 47\u003c\/p\u003e \u003cp\u003e2.6.1 Working Principle, System Components, and Process Variables 48\u003c\/p\u003e \u003cp\u003e2.6.2 Classification of Inkjet Printing 49\u003c\/p\u003e \u003cp\u003e2.6.2.1 Drop-On-Demand Inkjet Printing 49\u003c\/p\u003e \u003cp\u003e2.6.2.2 Continuous Inkjet Printing 50\u003c\/p\u003e \u003cp\u003e2.7 Binder Jetting 50\u003c\/p\u003e \u003cp\u003e2.7.1 Working Principle, System Components, and Process Variables 51\u003c\/p\u003e \u003cp\u003e2.7.2 Classification of Binder Jetting 52\u003c\/p\u003e \u003cp\u003e2.8 Bio-Printing 53\u003c\/p\u003e \u003cp\u003e2.8.1 Working Principle, System Components, and Process Variables 54\u003c\/p\u003e \u003cp\u003e2.8.2 Classification of Bioprinting 55\u003c\/p\u003e \u003cp\u003e2.8.2.1 Extrusion-Based Bioprinting 55\u003c\/p\u003e \u003cp\u003e2.8.2.2 Droplet-Based Bioprinting 56\u003c\/p\u003e \u003cp\u003e2.8.2.3 Photocuring-Based Bioprinting 57\u003c\/p\u003e \u003cp\u003e2.9 Future Prospects and Challenges 57\u003c\/p\u003e \u003cp\u003e2.10 Conclusion 58\u003c\/p\u003e \u003cp\u003eReferences 59\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Food Components and Their Role in Printability \u003c\/b\u003e\u003cb\u003e67\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Recipes in ‘Print and Eat Technology’ 67\u003c\/p\u003e \u003cp\u003e3.2 Role of Food Constituents 68\u003c\/p\u003e \u003cp\u003e3.3 Panorama of Food Printing 68\u003c\/p\u003e \u003cp\u003e3.4 Insights on the Printability of Different Food Constituents 69\u003c\/p\u003e \u003cp\u003e3.4.1 Carbohydrates and Starch 69\u003c\/p\u003e \u003cp\u003e3.4.2 Proteins and Amino Acids 71\u003c\/p\u003e \u003cp\u003e3.4.3 Lipids and Fatty Acids 73\u003c\/p\u003e \u003cp\u003e3.4.4 Dietary Fibre 75\u003c\/p\u003e \u003cp\u003e3.4.5 Other Additives 77\u003c\/p\u003e \u003cp\u003e3.5 Classification of Foods Based on Their Printability 79\u003c\/p\u003e \u003cp\u003e3.6 Conclusion 79\u003c\/p\u003e \u003cp\u003eReferences 80\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Factors Affecting the Printability of Foods \u003c\/b\u003e\u003cb\u003e83\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 84\u003c\/p\u003e \u003cp\u003e4.2 Factors That Affect Extrusion 3D Printing 85\u003c\/p\u003e \u003cp\u003e4.3 Intrinsic Properties 85\u003c\/p\u003e \u003cp\u003e4.3.1 Physical Properties 85\u003c\/p\u003e \u003cp\u003e4.3.2 Rheological Properties 88\u003c\/p\u003e \u003cp\u003e4.3.2.1 Steady Shear Rheology 89\u003c\/p\u003e \u003cp\u003e4.3.2.2 Dynamic Shear Rheology 92\u003c\/p\u003e \u003cp\u003e4.3.2.3 Yield Stress 95\u003c\/p\u003e \u003cp\u003e4.3.2.4 Complex Viscosity 97\u003c\/p\u003e \u003cp\u003e4.3.2.5 Thixotropy and Creep Recovery 98\u003c\/p\u003e \u003cp\u003e4.3.2.6 Qualitative and Quantitative Assessment of Rheology 100\u003c\/p\u003e \u003cp\u003e4.3.3 Mechanical Properties 101\u003c\/p\u003e \u003cp\u003e4.3.3.1 Extrusion Assay 101\u003c\/p\u003e \u003cp\u003e4.3.3.2 Textural Profile Analysis 102\u003c\/p\u003e \u003cp\u003e4.3.4 Frictional Properties 105\u003c\/p\u003e \u003cp\u003e4.3.5 Thermal Properties 107\u003c\/p\u003e \u003cp\u003e4.3.6 Dielectric Properties 109\u003c\/p\u003e \u003cp\u003e4.4 Extrinsic Properties 111\u003c\/p\u003e \u003cp\u003e4.4.1 Optimization of Material Supply 111\u003c\/p\u003e \u003cp\u003e4.4.2 Optimization of 3D Printing Process Variables 113\u003c\/p\u003e \u003cp\u003e4.4.2.1 Nozzle Size and Nozzle Height 113\u003c\/p\u003e \u003cp\u003e4.4.2.2 Printing Speed 115\u003c\/p\u003e \u003cp\u003e4.4.2.3 Extrusion Rate 116\u003c\/p\u003e \u003cp\u003e4.4.2.4 Printing Rate 118\u003c\/p\u003e \u003cp\u003e4.4.2.5 Infill Percentage and Infill Pattern 121\u003c\/p\u003e \u003cp\u003e4.4.2.6 Extruder Offset and Retraction Length 123\u003c\/p\u003e \u003cp\u003e4.5 Factors Affecting Other 3D Printing Technologies 126\u003c\/p\u003e \u003cp\u003e4.5.1 Selective Laser Sintering 126\u003c\/p\u003e \u003cp\u003e4.5.2 Inkjet Printing and Binder Jetting 127\u003c\/p\u003e \u003cp\u003e4.6 Conclusion 129\u003c\/p\u003e \u003cp\u003eReferences 130\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Printability and Techniques \u003c\/b\u003e\u003cb\u003e138\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 139\u003c\/p\u003e \u003cp\u003e5.2 Printability and Material Characteristics 140\u003c\/p\u003e \u003cp\u003e5.3 Material Characterization Techniques 141\u003c\/p\u003e \u003cp\u003e5.3.1 Structural Imaging 142\u003c\/p\u003e \u003cp\u003e5.3.1.1 Scanning Electron Microscopy 142\u003c\/p\u003e \u003cp\u003e5.3.1.2 X-ray Microtomography 145\u003c\/p\u003e \u003cp\u003e5.3.1.3 Confocal Laser Scanning Microscopy 149\u003c\/p\u003e \u003cp\u003e5.3.2 Crystal Morphology 153\u003c\/p\u003e \u003cp\u003e5.3.2.1 X-ray Diffraction 153\u003c\/p\u003e \u003cp\u003e5.3.2.2 Small-Angle X-ray Scattering 156\u003c\/p\u003e \u003cp\u003e5.3.3 Molecular and Chemical Analysis 159\u003c\/p\u003e \u003cp\u003e5.3.3.1 Nuclear Magnetic Resonance Imaging 159\u003c\/p\u003e \u003cp\u003e5.3.3.2 Fourier Transform Infrared Spectroscopy 162\u003c\/p\u003e \u003cp\u003e5.3.4 Thermal Analysis 164\u003c\/p\u003e \u003cp\u003e5.3.4.1 Differential Scanning Calorimetry 164\u003c\/p\u003e \u003cp\u003e5.4 Assessment of Printability 166\u003c\/p\u003e \u003cp\u003e5.4.1 Line Test 166\u003c\/p\u003e \u003cp\u003e5.4.2 Lattice Test 168\u003c\/p\u003e \u003cp\u003e5.4.3 Cylinder Test 168\u003c\/p\u003e \u003cp\u003e5.4.4 Extrusion Test 168\u003c\/p\u003e \u003cp\u003e5.4.5 Assessment of the Dimensional Stability 170\u003c\/p\u003e \u003cp\u003e5.4.6 Assessment of the Handling Properties 176\u003c\/p\u003e \u003cp\u003e5.5 Printability Evaluation of 3D Printed Constructs 176\u003c\/p\u003e \u003cp\u003e5.5.1 Shape Resemblance 176\u003c\/p\u003e \u003cp\u003e5.5.2 Printing Percentage 177\u003c\/p\u003e \u003cp\u003e5.5.3 Dimensional Deviation and Appearance 177\u003c\/p\u003e \u003cp\u003e5.5.4 Dimensional Stability 179\u003c\/p\u003e \u003cp\u003e5.5.5 Ternary Representation of Printability 179\u003c\/p\u003e \u003cp\u003e5.5.6 Correlation of Printability and Rheology 179\u003c\/p\u003e \u003cp\u003e5.5.7 Rational Approach for Printability 181\u003c\/p\u003e \u003cp\u003e5.6 Conclusion 182\u003c\/p\u003e \u003cp\u003eReferences 182\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Natively Printable Foods \u003c\/b\u003e\u003cb\u003e190\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 190\u003c\/p\u003e \u003cp\u003e6.2 Natively Printable Materials as Basic Food 3D Printing Formulations 191\u003c\/p\u003e \u003cp\u003e6.3 Printability: Concepts and Underlying Mechanisms 192\u003c\/p\u003e \u003cp\u003e6.4 Types of Natively Printable Materials 194\u003c\/p\u003e \u003cp\u003e6.4.1 Cereal-Based Material Supplies 195\u003c\/p\u003e \u003cp\u003e6.4.2 Sugar-Based Material Supplies 206\u003c\/p\u003e \u003cp\u003e6.4.3 Gel-Based Food Systems 209\u003c\/p\u003e \u003cp\u003e6.5 Insights and Scope for Commercialization 214\u003c\/p\u003e \u003cp\u003e6.6 Concluding Remarks 215\u003c\/p\u003e \u003cp\u003eReferences 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Pre-Processing of Non-Printable Foods \u003c\/b\u003e\u003cb\u003e221\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 221\u003c\/p\u003e \u003cp\u003e7.2 Natively Non-Printable Materials 222\u003c\/p\u003e \u003cp\u003e7.2.1 Traditional Foods: What Makes Them ‘Non-Printable’? 223\u003c\/p\u003e \u003cp\u003e7.2.2 Role of Food Hydrocolloids in Improving Printability 224\u003c\/p\u003e \u003cp\u003e7.2.3 Role of Other Additives 229\u003c\/p\u003e \u003cp\u003e7.3 Pre-Processing and Formulations for 3D Printing 230\u003c\/p\u003e \u003cp\u003e7.3.1 Plant-Based Cellular Foods 230\u003c\/p\u003e \u003cp\u003e7.3.2 Animal-Based Cellular Foods 235\u003c\/p\u003e \u003cp\u003e7.4 Post-Printing Stability of the Printed 3D Constructs 237\u003c\/p\u003e \u003cp\u003e7.5 Scope of Non-Printable Materials for 3D Printing Applications 239\u003c\/p\u003e \u003cp\u003e7.6 Conclusion 240\u003c\/p\u003e \u003cp\u003eReferences 241\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Alternative Ingredients Used in Food Printing \u003c\/b\u003e\u003cb\u003e247\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 247\u003c\/p\u003e \u003cp\u003e8.2 Alternative Food Sources and the Sustainability Perspective 248\u003c\/p\u003e \u003cp\u003e8.3 Rationale of Alternative Material Supplies 250\u003c\/p\u003e \u003cp\u003e8.4 Innovative Food Sources 252\u003c\/p\u003e \u003cp\u003e8.4.1 Uncommon Food Sources 252\u003c\/p\u003e \u003cp\u003e8.4.2 Unexplored Food Sources 254\u003c\/p\u003e \u003cp\u003e8.4.3 Under-Utilized Food Sources 255\u003c\/p\u003e \u003cp\u003e8.5 3D Printing of Alternative Ingredients 256\u003c\/p\u003e \u003cp\u003e8.5.1 Insects as Food 257\u003c\/p\u003e \u003cp\u003e8.5.2 Microorganisms as Food 258\u003c\/p\u003e \u003cp\u003e8.5.3 By-products of Fruits and Vegetables Processing 260\u003c\/p\u003e \u003cp\u003e8.5.4 Others 261\u003c\/p\u003e \u003cp\u003e8.6 Future Trends and Perspectives 263\u003c\/p\u003e \u003cp\u003e8.7 Challenges and Limitations 263\u003c\/p\u003e \u003cp\u003e8.8 Conclusion 264\u003c\/p\u003e \u003cp\u003eReferences 265\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Post-Processing of 3D Printed Foods \u003c\/b\u003e\u003cb\u003e273\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 273\u003c\/p\u003e \u003cp\u003e9.2 Material Supply Requirements for Food 3D Printing 274\u003c\/p\u003e \u003cp\u003e9.3 Post-Processing Methods 277\u003c\/p\u003e \u003cp\u003e9.3.1 Drying 277\u003c\/p\u003e \u003cp\u003e9.3.2 Frying 279\u003c\/p\u003e \u003cp\u003e9.3.3 Baking 280\u003c\/p\u003e \u003cp\u003e9.3.4 Microwave Cooking 282\u003c\/p\u003e \u003cp\u003e9.3.5 Sous Vide Cooking 285\u003c\/p\u003e \u003cp\u003e9.3.6 Low-Temperature Processing 286\u003c\/p\u003e \u003cp\u003e9.3.7 Other Post-Processing Methods 286\u003c\/p\u003e \u003cp\u003e9.4 Novel Post-Processing Methods 289\u003c\/p\u003e \u003cp\u003e9.5 Assessment of Post-Processing Characteristics 293\u003c\/p\u003e \u003cp\u003e9.6 Sensorial Characterization 297\u003c\/p\u003e \u003cp\u003e9.6.1 Qualitative Analyses 297\u003c\/p\u003e \u003cp\u003e9.6.2 Quantitative Analyses 300\u003c\/p\u003e \u003cp\u003e9.7 Requisites, Challenges, and Future Trends 301\u003c\/p\u003e \u003cp\u003e9.8 Conclusion 303\u003c\/p\u003e \u003cp\u003eReferences 304\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 4D Printing Technology \u003c\/b\u003e\u003cb\u003e310\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 311\u003c\/p\u003e \u003cp\u003e10.2 4D Printing: Concept and Functionality 312\u003c\/p\u003e \u003cp\u003e10.3 Smart Materials for 4D Printing 316\u003c\/p\u003e \u003cp\u003e10.3.1 Shape Memory Alloys 316\u003c\/p\u003e \u003cp\u003e10.3.2 Shape Memory Polymers 317\u003c\/p\u003e \u003cp\u003e10.3.3 Shape Memory Composites 318\u003c\/p\u003e \u003cp\u003e10.4 Mechanism of Shape Memory Polymers 319\u003c\/p\u003e \u003cp\u003e10.5 Shape Memory Effect in 4D Printing 319\u003c\/p\u003e \u003cp\u003e10.5.1 One-Way SME 321\u003c\/p\u003e \u003cp\u003e10.5.2 Two-Way SME 322\u003c\/p\u003e \u003cp\u003e10.5.3 Three-Way SME 322\u003c\/p\u003e \u003cp\u003e10.6 Stimuli-Responsive Systems 323\u003c\/p\u003e \u003cp\u003e10.6.1 Thermo-Responsive 323\u003c\/p\u003e \u003cp\u003e10.6.2 Moisture-Responsive 323\u003c\/p\u003e \u003cp\u003e10.6.3 Photo-Responsive 324\u003c\/p\u003e \u003cp\u003e10.6.4 Electro-Responsive 324\u003c\/p\u003e \u003cp\u003e10.6.5 Magneto-Responsive 324\u003c\/p\u003e \u003cp\u003e10.7 Programming Strategies 325\u003c\/p\u003e \u003cp\u003e10.7.1 Bending Strategy 326\u003c\/p\u003e \u003cp\u003e10.7.1.1 Multilayer Approach 326\u003c\/p\u003e \u003cp\u003e10.7.1.2 Material Gradients 329\u003c\/p\u003e \u003cp\u003e10.7.1.3 Localized Activation 330\u003c\/p\u003e \u003cp\u003e10.7.2 Buckling Strategy 331\u003c\/p\u003e \u003cp\u003e10.7.2.1 Material Tessellation 331\u003c\/p\u003e \u003cp\u003e10.7.2.2 In-Plane Material Gradients 332\u003c\/p\u003e \u003cp\u003e10.7.2.3 Non-Homogenous Exposure 332\u003c\/p\u003e \u003cp\u003e10.7.2.4 Mechanically Induced Buckling 333\u003c\/p\u003e \u003cp\u003e10.7.3 Sequential Shape-Shifting 333\u003c\/p\u003e \u003cp\u003e10.8 Spontaneous Transformation in Foods 334\u003c\/p\u003e \u003cp\u003e10.9 Recent Advancements in 4D Food Printing 336\u003c\/p\u003e \u003cp\u003e10.9.1 pH-Triggered Colour Transformation 336\u003c\/p\u003e \u003cp\u003e10.9.2 Dehydration-Triggered Colour and Flavour Transformation 339\u003c\/p\u003e \u003cp\u003e10.9.3 Dehydration-Triggered Shape Transformation 343\u003c\/p\u003e \u003cp\u003e10.9.4 Temperature-Triggered Shape Transformation 345\u003c\/p\u003e \u003cp\u003e10.10 Future Trends and Challenges 345\u003c\/p\u003e \u003cp\u003e10.11 Conclusion 347\u003c\/p\u003e \u003cp\u003eReferences 348\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Applications of Food 3D Printing Technology \u003c\/b\u003e\u003cb\u003e355\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 355\u003c\/p\u003e \u003cp\u003e11.2 Applications of 3D Food Printing 358\u003c\/p\u003e \u003cp\u003e11.2.1 Food Customization 358\u003c\/p\u003e \u003cp\u003e11.2.2 Personalized Foods and Digitalized Nutrition Control 361\u003c\/p\u003e \u003cp\u003e11.2.3 Delivery of Specific Foods with Unique Functionality 364\u003c\/p\u003e \u003cp\u003e11.2.4 Food Model Prototyping 366\u003c\/p\u003e \u003cp\u003e11.2.5 Sustainable Approach for Conversion of Waste into Wealth 367\u003c\/p\u003e \u003cp\u003e11.2.6 Food Packaging Designs 370\u003c\/p\u003e \u003cp\u003e11.3 Future Outlook of 3D Food Printing 372\u003c\/p\u003e \u003cp\u003e11.3.1 Healthy Dietary Practice 372\u003c\/p\u003e \u003cp\u003e11.3.2 Complementing Existing Food Processing Practices 373\u003c\/p\u003e \u003cp\u003e11.3.3 Kitchens with Food 3D Printers? 375\u003c\/p\u003e \u003cp\u003e11.4 Conclusion 376\u003c\/p\u003e \u003cp\u003eReferences 377\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Integrating Encapsulation Technique with 3D Food Printing \u003c\/b\u003e\u003cb\u003e384\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 384\u003c\/p\u003e \u003cp\u003e12.2 Integration of 3D Printing and Encapsulation 386\u003c\/p\u003e \u003cp\u003e12.2.1 Encapsulation Followed by 3D Printing 388\u003c\/p\u003e \u003cp\u003e12.2.2 Simultaneous Encapsulation and 3D Printing 392\u003c\/p\u003e \u003cp\u003e12.3 Structure Modified Delivery Systems 394\u003c\/p\u003e \u003cp\u003e12.3.1 Micro and Nano Emulsions 395\u003c\/p\u003e \u003cp\u003e12.3.2 Lipid-Based Delivery Systems 396\u003c\/p\u003e \u003cp\u003e12.3.3 Solid Lipid Nanoparticles 397\u003c\/p\u003e \u003cp\u003e12.3.4 Nanoliposomes 398\u003c\/p\u003e \u003cp\u003e12.3.5 Nanostructured Lipid Carriers 399\u003c\/p\u003e \u003cp\u003e12.4 Techniques and Methods for Micro and Nanoencapsulation 400\u003c\/p\u003e \u003cp\u003e12.4.1 Polymer-Lipid Based Encapsulation Techniques 401\u003c\/p\u003e \u003cp\u003e12.4.1.1 Nanoprecipitation 401\u003c\/p\u003e \u003cp\u003e12.4.1.2 Emulsification-Solvent Evaporation 401\u003c\/p\u003e \u003cp\u003e12.4.1.3 Inclusion Complexation 402\u003c\/p\u003e \u003cp\u003e12.4.1.4 Coacervation 404\u003c\/p\u003e \u003cp\u003e12.4.1.5 Supercritical Fluid Technique 405\u003c\/p\u003e \u003cp\u003e12.4.1.6 Fluid Bed Coating 406\u003c\/p\u003e \u003cp\u003e12.4.2 Drying Techniques for Micro and Nanoencapsulation 408\u003c\/p\u003e \u003cp\u003e12.4.2.1 Spray Drying 409\u003c\/p\u003e \u003cp\u003e12.4.2.2 Freeze-Drying 415\u003c\/p\u003e \u003cp\u003e12.4.2.3 Spray-Freeze-Drying 417\u003c\/p\u003e \u003cp\u003e12.4.2.4 Conductive-Hydro Drying 420\u003c\/p\u003e \u003cp\u003e12.5 Future Outlook and Prospects of Synergistic Approaches 422\u003c\/p\u003e \u003cp\u003e12.6 Barriers and Research Constraints 424\u003c\/p\u003e \u003cp\u003e12.7 Conclusion 426\u003c\/p\u003e \u003cp\u003eReferences 426\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Integrating Electrohydrodynamic Processes with Food 3D Printing \u003c\/b\u003e\u003cb\u003e435\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 435\u003c\/p\u003e \u003cp\u003e13.2 Encapsulation Techniques Involving Electrohydrodynamic Process 436\u003c\/p\u003e \u003cp\u003e13.2.1 System Components and Process Parameters 437\u003c\/p\u003e \u003cp\u003e13.2.2 Encapsulation via Electrospraying 440\u003c\/p\u003e \u003cp\u003e13.2.3 Encapsulation via Electrospinning 442\u003c\/p\u003e \u003cp\u003e13.3 Applications in the Food Industry 445\u003c\/p\u003e \u003cp\u003e13.3.1 Encapsulation of Bioactives and Probiotics 445\u003c\/p\u003e \u003cp\u003e13.3.2 Enzyme Immobilization 448\u003c\/p\u003e \u003cp\u003e13.3.3 Functional Food Packages 451\u003c\/p\u003e \u003cp\u003e13.3.4 Food Coatings 454\u003c\/p\u003e \u003cp\u003e13.4 Integrating 3D Printing with Electrospraying\/ Electrospinning 458\u003c\/p\u003e \u003cp\u003e13.5 Future Perspectives and Challenges 461\u003c\/p\u003e \u003cp\u003e13.6 Conclusion 462\u003c\/p\u003e \u003cp\u003eReferences 463\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Globalization of Printed Foods and Consumer Perception to 3D Printed Foods \u003c\/b\u003e\u003cb\u003e468\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 468\u003c\/p\u003e \u003cp\u003e14.2 Circular Economy in Food Printing 470\u003c\/p\u003e \u003cp\u003e14.3 Globalization of Food 3D Printing Technology 471\u003c\/p\u003e \u003cp\u003e14.4 New Horizons of 3D Food Printing 473\u003c\/p\u003e \u003cp\u003e14.4.1 Strategic Market Foresight 474\u003c\/p\u003e \u003cp\u003e14.4.2 Strategic Shifts and Economic Paradigms 475\u003c\/p\u003e \u003cp\u003e14.4.3 Decentralization and Localization of Production 476\u003c\/p\u003e \u003cp\u003e14.4.4 Role of Industry 4.0 477\u003c\/p\u003e \u003cp\u003e14.5 3D Food Printing – A Classic Disruptive Technology 479\u003c\/p\u003e \u003cp\u003e14.5.1 Food Choice and Consumer Behaviour 479\u003c\/p\u003e \u003cp\u003e14.5.2 On Production Patterns 481\u003c\/p\u003e \u003cp\u003e14.5.3 Sustainability and Value Addition 482\u003c\/p\u003e \u003cp\u003e14.5.4 Anti-Counterfeiting and Food Authentication 483\u003c\/p\u003e \u003cp\u003e14.6 Technological Barriers and Challenges 485\u003c\/p\u003e \u003cp\u003e14.7 Conclusion 486\u003c\/p\u003e \u003cp\u003eReferences 487\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Food Industry Market Trends and Consumer Preferences \u003c\/b\u003e\u003cb\u003e493\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 494\u003c\/p\u003e \u003cp\u003e15.2 Food Service Market: Consumption to Prosumption 495\u003c\/p\u003e \u003cp\u003e15.3 Food Decisions and Consumer Attitude 497\u003c\/p\u003e \u003cp\u003e15.3.1 Food Neophobia vs Food Neophilia 498\u003c\/p\u003e \u003cp\u003e15.3.2 Food Choice Motives 500\u003c\/p\u003e \u003cp\u003e15.3.3 Sensorial and Sustainable Claims 501\u003c\/p\u003e \u003cp\u003e15.4 Approaches and Methods to Assess Consumer Perception 503\u003c\/p\u003e \u003cp\u003e15.4.1 Theoretical Approaches 504\u003c\/p\u003e \u003cp\u003e15.4.1.1 Quantitative Methods 504\u003c\/p\u003e \u003cp\u003e15.4.1.2 Means-end Chain Theory 504\u003c\/p\u003e \u003cp\u003e15.4.1.3 Social Science Models 505\u003c\/p\u003e \u003cp\u003e15.4.1.4 Economic Models 505\u003c\/p\u003e \u003cp\u003e15.4.2 Experimental Approaches 505\u003c\/p\u003e \u003cp\u003e15.4.2.1 Surveys 505\u003c\/p\u003e \u003cp\u003e15.4.2.2 Conjoint Analysis and Choice-Based Conjoint Analysis 506\u003c\/p\u003e \u003cp\u003e15.4.2.3 Heuristics 506\u003c\/p\u003e \u003cp\u003e15.5 Consumer’s Acceptance of Novel Foods 506\u003c\/p\u003e \u003cp\u003e15.5.1 Genetically Modified Foods and 3D Printing 508\u003c\/p\u003e \u003cp\u003e15.5.2 Food Irradiation and 3D Printing 508\u003c\/p\u003e \u003cp\u003e15.5.3 Nanotechnology and 3D Printing 510\u003c\/p\u003e \u003cp\u003e15.5.4 Stem Cell Technology and 3D Printing 511\u003c\/p\u003e \u003cp\u003e15.5.4.1 \u003ci\u003eIn-Vitro \u003c\/i\u003eCultured Meat and 3D Printing 511\u003c\/p\u003e \u003cp\u003e15.5.5 Miscellaneous Technologies 511\u003c\/p\u003e \u003cp\u003e15.5.5.1 Alternative Proteins and 3D Printing 511\u003c\/p\u003e \u003cp\u003e15.5.5.2 Meat Analogues and 3D Printing 512\u003c\/p\u003e \u003cp\u003e15.5.6 Presumption and Outcomes of Novel Food Technologies 513\u003c\/p\u003e \u003cp\u003e15.6 Intervention Tools for Enhancing Consumer Knowledge 513\u003c\/p\u003e \u003cp\u003e15.6.1 Business Schemes and Public Policies 514\u003c\/p\u003e \u003cp\u003e15.6.2 Social Media and Communication 514\u003c\/p\u003e \u003cp\u003e15.6.3 Academia and Scientific Events 515\u003c\/p\u003e \u003cp\u003e15.6.4 Internet and e-commerce 515\u003c\/p\u003e \u003cp\u003e15.7 Trends, Advancements, and Future Directions 516\u003c\/p\u003e \u003cp\u003e15.8 Conclusion 518\u003c\/p\u003e \u003cp\u003eReferences 519\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Safety, Challenges, and Research Needs \u003c\/b\u003e\u003cb\u003e525\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 525\u003c\/p\u003e \u003cp\u003e16.2 Implications of Food Printing 527\u003c\/p\u003e \u003cp\u003e16.3 Applicability and Storability 532\u003c\/p\u003e \u003cp\u003e16.4 Food Safety Considerations 533\u003c\/p\u003e \u003cp\u003e16.4.1 Process and Product Safety 534\u003c\/p\u003e \u003cp\u003e16.4.1.1 Nature of Raw Materials 534\u003c\/p\u003e \u003cp\u003e16.4.1.2 Processing and Design Factors 535\u003c\/p\u003e \u003cp\u003e16.4.1.3 Finished Product Safety 536\u003c\/p\u003e \u003cp\u003e16.4.1.4 Working Premises and Personnel Safety 536\u003c\/p\u003e \u003cp\u003e16.4.2 Acceptance of 3D Printed Foods 537\u003c\/p\u003e \u003cp\u003e16.4.2.1 Food Poisoning, Food Allergy, and Cross-Contamination 538\u003c\/p\u003e \u003cp\u003e16.4.2.2 Long-Term Health Effects and Illness 539\u003c\/p\u003e \u003cp\u003e16.5 Legal Framework and Regulations 539\u003c\/p\u003e \u003cp\u003e16.5.1 Packed 3D Printed Foods for Mass Population 541\u003c\/p\u003e \u003cp\u003e16.5.2 Unpacked 3D Printed Foods at Restaurants and Domestic Kitchen 543\u003c\/p\u003e \u003cp\u003e16.6 Challenges and Research Needs 543\u003c\/p\u003e \u003cp\u003e16.7 Conclusion 544\u003c\/p\u003e \u003cp\u003eReferences 544\u003c\/p\u003e \u003cp\u003eIndex 549\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Business \u0026amp; management [\u003ca title=\"See our other books on Business \u0026amp; management\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Business%20\u0026amp;%20management%20%5BKJ%5D%22\"\u003eKJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52428647563544,"sku":"9781119669821","price":129.26,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119669821.jpg?v=1784683245","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/3d-printing-of-foods-hardback-9781119669821","provider":"Freshly Printed Books","version":"1.0","type":"link"}