3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
Hao Shi,
Min Zhang,
Arun S. Mujumdar
Abstract:Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large‐scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discusse… Show more
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