Fundamentals of 3D Food Printing and Applications (notice n° 72242)
[ vue normale ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02300cam a2200277zu 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FRCYB88873296 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250107232312.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250108s2018 fr | o|||||0|0|||eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780128145647 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | FRCYB88873296 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FR-PaCSA |
| Language of cataloging | en |
| Transcribing agency | |
| Description conventions | rda |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Godoi, Fernanda C. |
| 245 01 - TITLE STATEMENT | |
| Title | Fundamentals of 3D Food Printing and Applications |
| Statement of responsibility, etc. | ['Godoi, Fernanda C.'] |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Name of producer, publisher, distributor, manufacturer | Elsevier Science |
| Date of production, publication, distribution, manufacture, or copyright notice | 2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p. |
| 336 ## - CONTENT TYPE | |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type code | c |
| Source | rdamdedia |
| 338 ## - CARRIER TYPE | |
| Carrier type code | c |
| Source | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks.Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layersIncludes the effects of flow behaviour and viscoelastic properties of printing materialsPresents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredientsBusiness development for chocolate printing and the prospects of 3D food printing at home for domestic applicationsProsumer-driven 3D food printingSafety and labelling of 3D printed food |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Godoi, Fernanda C. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Access method | Cyberlibris |
| Uniform Resource Identifier | <a href="https://international.scholarvox.com/netsen/book/88873296">https://international.scholarvox.com/netsen/book/88873296</a> |
| Electronic format type | text/html |
| Host name | |
Pas d'exemplaire disponible.
Réseaux sociaux