Mostrando 4 resultados de: 4
Filtros aplicados
Subtipo de publicación
Article(4)
Publisher
Food Quality and Preference(1)
Foods(1)
Gels(1)
Innovative Food Science and Emerging Technologies(1)
Área temáticas
Artes decorativas(2)
Metalurgia y productos metálicos primarios(1)
Métodos informáticos especiales(1)
Origen
scopus(4)
3D printing of gels based on xanthan/konjac gums
ArticleAbstract: 3D printing technology is a promising technology with the possibility of use for developing personalPalabras claves:3D Printing, EXTRUSIÓN, Konjac gum, Rheological properties, Xanthan gumAutores:Balasch-Parisi S., García-Alcaraz V., Martínez‐monzó J., P. García-SegoviaFuentes:scopusApplication of 3D Printing in the Design of Functional Gluten-Free Dough
ArticleAbstract: The design of functional foods through 3D printing is proposed here as one of the most appropriate tPalabras claves:3D food printing, Dough, functional and technological properties, Gluten-free, rosehipAutores:Igual M., Martínez‐monzó J., Matas A., P. García-SegoviaFuentes:scopusImpact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing
ArticleAbstract: The process of 3D food printing is a rapidly growing field that involves the use of specialized 3D pPalabras claves:bioactive compounds, fruity gels, Printability, rheology, textureAutores:Igual M., Martínez‐monzó J., Matas A., Molina-Montero C., P. García-SegoviaFuentes:scopusImpact of context in visual evaluation of design pastry: Comparison of real and virtual
ArticleAbstract: Virtual reality is becoming an opportunity for multidisciplinary collaboration, including sensory scPalabras claves:Cakes, Gender effect, Internal preference map, Virtual context, Virtual food, Virtual RealityAutores:Alba-Martínez J., Alcañiz M., Cunha L.M., Martínez‐monzó J., P. García-Segovia, Sousa P.M.Fuentes:scopus