Chee Kai Chua - Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) epub indir internet üzerinden

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Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4)

Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) adlı kitabı telefonunuzda, bilgisayarınızda veya tabletinizde EPUB biçiminde okumak için "okuyucu" uygulamasını ücretsiz veya satın almanız gerekir - siz karar verin. İşlevsel olarak özgür "okuyucular" nadiren ücretli olanlara yol verir ve bazen onları aşar. Bazen daha yavaş çalışır veya reklam içerir. Ücretli uygulamalar daha güzel görünür, daha az yavaşlar, aynı işlevsellik ile telefonun belleğinde genellikle daha az yer kaplarlar. Veya Chee Kai Chua adresinden çevrimiçi olarak Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) kitap okumak için bir site bulabilirsiniz. EPUB, kayan bir düzene sahip bir biçimdir, yani kitabın metni, örneğin Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4), akıllı telefonunuzun veya tabletinizin ekran boyutuna otomatik olarak ayarlanır - manuel olarak ölçeklendirmeniz gerekmez. Son aşamada, biçim bilgisayarlar, akıllı telefonlar ve tabletler tarafından desteklenen 5.2 sürümüne güncellenir. Gutenberg Serbest Kütüphanesi, 2008 yılında Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) gibi kitapları ve diğer basılı yayınları ve kitapları dijitalleştirmek ve saklamak için bu biçimi seçti. Yavaş yavaş, 2010'a kadar, daha önce kendi LRF uzantısını (BBeB) kullanan Sony, belgeleri bu biçime dönüştürdü. E-kitapların ve "okuyucuların" artan popülaritesi ile birlikte popülerlik kazanıyor. İlk kez 1999'da ABD'de ortaya çıktı, farklı olarak adlandırıldı - Açık eKitap Yayını (OEB). Geliştirici - Uluslararası Dijital Yayıncılık Forumu, IDPF kısaltması: Uluslararası Dijital Yayıncılık Forumu. 2007 yılında, “forum”, doğrudan “Elektronik Yayıncılık” olan ve tam anlamıyla “Elektronik Yayıncılık” olarak kısaltılan geliştirmenin son versiyonunu tanıttı.

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Yazar
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Dil
ICON Group International, Inc. Türkçe J Saosa Icon Group International Additional Contributors İspanyolca Emily Grace Fransızca Book on Demand Ltd. Leopold Classic Library J B SBoon Rusça CreateSpace Independent Publishing Platform İngilizce J B Boon Almanca Independently published Gale, U.S. Supreme Court Records
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Yazar Chee Kai Chua Justin Jia Yao Tan Gladys Hooi Chuan Wong Michinao Hashimoto Chen Huei Leo U-Xuan Tan Yi Zhang Hong Wei Tan Wai Yee Yeong Aakanksha Pant
İsbn 10 981125740X
İsbn 13 978-9811257407
Yayın Evi World Scientific Publishing Co Pte Ltd
Dil İngilizce
Boyutlar ve boyutlar 15.24 x 2.49 x 22.86 cm
tarafından gönderildi Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) 30 Aralık 2022

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.

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