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

Amacımız .fb2 formatında bir kitap okumanıza yardımcı olmaktır. Böylece Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) kitabını kolayca açabilir ve Chee Kai Chua ile diğer birçok kitabı okuyabilirsiniz. Bu biçim, Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) dahil olmak üzere elektronik kitap okumak için bir yazılım üreticisi olan birçok yayıncı tarafından yaygın olarak desteklenmektedir. Kitapları FictionBook formatında saklamanın destekçilerinin temel amacı, bir FictionBook format dosyasını {{title} da bulabileceğiniz diğer popüler formatlara kolayca (otomatik olarak dahil) dönüştürme yeteneğiyle Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) kitabının yapısını açıkça saklamaktır. } Web sitemizde. İşleme sırasındaki bu depolama, kitapları başka bir biçimde depolamaktan çok daha az zaman ve çaba gerektirir. En önemlisi, FictionBook formatı Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) gibi kurgu için uygundur. Bu biçim, e-kitapların ve "okuyucuların" artan popülaritesi ile birlikte popülerlik kazanmaktadır. Bu nedenle, Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) kitabını bu biçimde indirmenizi öneririz. Dahası, neredeyse her cihazda açabilirsiniz. Bu biçim sayesinde Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) kitabı, hareket halindeyken veya canlı bir kitap alamayacağınız veya bir dizüstü bilgisayarda açamayacağınız alışılmadık bir yerde okumak için çok uygun olan tabletinizin veya akıllı telefonunuzun ekran boyutuna otomatik olarak ayarlanır.

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ICON Group International, Inc. J Saosa Emily Grace Icon Group International İspanyolca J B SBoon Additional Contributors Türkçe İngilizce Rusça Independently published Almanca Leopold Classic Library J B Boon Gale, U.S. Supreme Court Records Fransızca Book on Demand Ltd. CreateSpace Independent Publishing Platform
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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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