The use of 3-Dimensional (3D) printing, also known as additive manufacturing (AM), technology in food sector has a great potential to fabricate 3D constructs with complex geometries, elaborated textures and tailored nutritional contents. For this reason, 3D technology is driving major innovations in food industry. Here, we review the use of 3D printing techniques to design food materials. Our discussions bring a new insight into how essential food material properties behave during application of 3D printing techniques. We suggest that the rational design of 3D food constructs relies on three key factors: (1) printability, (2) applicability and (3) post-processing. Especial emphasis is devoted to how the advantages/limitations of 3D printing techniques affect the end-use properties of the printed food constructs.
Please cite this article as: Li, H., Prakash, S., Nicholson, T.M., Fitzgerald, M.A., Gilbert, R.G., The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains, Food Chemistry (2015), doi: http://dx.doi.org/10.1016/j.foodchem. 2015.09.112 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
1The importance of amylose and amylopectin fine structure for
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