Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 64

1  3.1 Recipes in ‘Print and Eat Technology’

2  3.2 Role of Food Constituents

3  3.3 Panorama of Food Printing

4  3.4 Insights on the Printability of Different Food Constituents 3.4.1 Carbohydrates and Starch 3.4.2 Proteins and Amino Acids 3.4.3 Lipids and Fatty Acids 3.4.4 Dietary Fibre 3.4.5 Other Additives

5  3.5 Classification of Foods Based on Their Printability

6  3.6 Conclusion