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Thorakkattu P, Awasti N, Sajith Babu K, Khanashyam AC, Deliephan A, Shah K, Singh P, Pandiselvam R, Nirmal NP. 3D printing: trends and approaches toward achieving long-term sustainability in the food industry. Crit Rev Biotechnol 2025;45:48-68. [PMID: 38797671 DOI: 10.1080/07388551.2024.2344577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/05/2023] [Accepted: 06/17/2023] [Indexed: 05/29/2024]
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Phimolsiripol Y, Ruksiriwanich W, Seesuriyachan P, Barba FJ. Editorial: Therapeutic and health-promoting properties of polysaccharides in personalized foods. Front Nutr 2023;10:1245949. [PMID: 37521416 PMCID: PMC10374449 DOI: 10.3389/fnut.2023.1245949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Accepted: 07/03/2023] [Indexed: 08/01/2023]  Open
3
Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review. Foods 2022;11:foods11244111. [PMID: 36553853 PMCID: PMC9777955 DOI: 10.3390/foods11244111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022]  Open
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