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3D Printing of Foods [2022]

1
Introduction to 3D Printing Technology
28
3D Printing Approaches
67
Food Components and Their Role in Printability
83
Factors Affecting the Printability of Foods
138
Printability and Techniques
190
Natively Printable Foods
221
Pre‐Processing of Non‐Printable Foods
247
Alternative Ingredients Used in Food Printing
273
Post‐Processing of 3D Printed Foods
310
4D Printing Technology
355
Applications of Food 3D Printing Technology
384
Integrating Encapsulation Technique with 3D Food Printing
435
Integrating Electrohydrodynamic Processes with Food 3D Printing
468
Globalization of Printed Foods and Consumer Perception to 3D Printed Foods
493
Food Industry Market Trends and Consumer Preferences
525
Safety, Challenges, and Research Needs
549
Index
i
Front Matter
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