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

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

IBOOKS dosya biçimi, işletim sistemlerinden birinde çalışan cihazlar (bilgisayarlar, telefonlar, tabletler vb.) İçin Chee Kai Chua yazarından Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) gibi bir e-kitap biçimi olarak geliştirilmiştir. Apple - MacOS veya iOS. Diğer e-kitap dosyaları gibi, örneğin Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4), IBOOKS dosyaları yalnızca metin değil, aynı zamanda grafik ve video bilgileri ile kitap okumak için çok uygun olan üç boyutlu nesneler, sunumlar ve diğer veri türlerini de içerebilir Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) . IBOOKS dosyaları, basit ve etkileşimli bir kullanıcı arabirimi sağlayarak çoklu dokunma hareketlerini destekledikleri için iBook çoklu dokunma dosyaları olarak bilinir. Bu tür dosyalar Apple'ın iBooks Author'ı kullanılarak kolayca oluşturulabilir. Bu, e-kitap geliştirmek ve yayınlamak için ücretsiz bir programdır. Bu durumda, büyük olasılıkla, IBOOKS uzantılı dosyalar yalnızca belirli bir ücret ödendikten sonra kullanılabilir hale gelecektir. Ancak Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) tamamen ücretsizdir. IBOOKS dosyaları Apple tarafından Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) indirebileceğiniz ePub 3 formatına göre geliştirilmiştir. Ancak, Apple bazı ek markalı "yongalar" ekledi. IBOOKS dosyası olarak kaydedilen Digital Gastronomy: From 3D Food Printing to Personalized Nutrition (World Scientific Series In 3d Printing, Band 4) kitabı, kullanıcıların tüm Apple cihazlarında indirip okuması için iTunes'a yayınlanabilir.

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