Critical Reviews in Food Science and Nutrition,
Journal Year:
2024,
Volume and Issue:
unknown, P. 1 - 16
Published: Aug. 27, 2024
X-ray
diffraction
(XRD)
is
an
analytical
technique
that
has
found
several
applications
focusing
on
the
identification
of
crystal
structure,
space
groups,
plane,
and
orientation,
in
addition
to
qualitative
quantitative
phase
identification,
polymorphism
behavior.
An
XRD
diffractogram
pattern/Bragg's
peak
can
also
provide
valuable
information
be
used
for
various
food
applications.
While
this
review
details
fundamental
principles
XRD,
types
systems,
instrumentation,
components
thereof,
focus
serve
as
a
structured
resource
explored
food,
majorly
revolving
around
quality
safety.
recent
studies
relevant
field
are
highlighted,
leads
futuristic
prospects
presented.
With
its
unique
approach,
analysis
prove
rapid,
robust,
sensitive
nondestructive
approach
evaluation.
Recent
reports
indicate
scope
nonconventional
such
assessment
3D
printability
foods,
ice
formation,
screening
adulterants.
Studies
highlight
complement
or
replace
conventional
testing
approaches
involve
usage
chemicals,
extensive
sample
preparation
procedures,
derivatization
steps
demand
long
times.
Foods,
Journal Year:
2023,
Volume and Issue:
12(9), P. 1842 - 1842
Published: April 28, 2023
The
contradiction
between
the
growing
demand
from
consumers
for
“nutrition
&
personalized”
food
and
traditional
industrialized
production
has
consistently
been
a
problem
in
elderly
diet
that
researchers
face
discuss.
Three-dimensional
(3D)
printing
could
potentially
offer
solution
to
this
problem.
This
article
reviews
recent
research
on
3D
printing,
mainly
including
use
of
different
sources
protein
improve
performance
ink
high
internal
phase
emulsion
or
oleogels
as
fat
replacement
nutrition
delivery
system,
functional
active
ingredients
system.
In
our
opinion,
is
crucial
improving
appetite
dietary
intake
elderly.
critical
obstacles
3D-printed
regarding
energy
supplements,
balance,
even
customization
recipe
meal
are
discussed
paper.
By
combining
big
data
artificial
intelligence
technology
with
comprehensive,
personalized,
customized
geriatric
foods,
according
individual
traits
each
consumer,
will
be
realized
via
raw
materials-appearance-processing
methods.
provides
theoretical
basis
development
direction
future
Gels,
Journal Year:
2023,
Volume and Issue:
9(5), P. 386 - 386
Published: May 6, 2023
Currently,
a
large
number
of
scientific
articles
can
be
found
in
the
research
literature
field
focusing
on
use
oleogels
for
food
formulation
to
improve
their
nutritional
properties.
The
present
review
focuses
most
representative
food-grade
oleogels,
highlighting
current
trends
terms
suitable
methods
analysis
and
characterization,
as
well
application
substitutes
saturated
trans
fats
foods.
For
this
purpose,
physicochemical
properties,
structure,
composition
some
oleogelators
are
primarily
discussed,
along
with
adequacy
oleogel
incorporation
edible
products.
Analysis
characterization
by
different
important
innovative
foods,
therefore,
discusses
recent
published
results
regarding
microstructure,
rheological
textural
oxidative
stability.
Last
but
not
least,
issues
related
sensory
properties
oleogel-based
foods
also
consumer
acceptability
them.
Annals of 3D Printed Medicine,
Journal Year:
2023,
Volume and Issue:
12, P. 100125 - 100125
Published: Aug. 10, 2023
Food
printing
technology
is
going
to
be
the
promising
of
future.
Advances
in
3D
food
Printing
or
additive
manufacturing
adds
extra
dimension
established
practices
and
offer
opportunities
for
new
interactive
experiences.
This
paper
aims
deliver
central
flow
process
extends
summarize
its
knowledge
towards
perception
personalized
nutrition.
The
initial
emphasizes
broad
categories
materials
further,
stream
concept
nutrition,
a
unique
attention
focused
on
latest
technological
innovations
printed
foodstuffs
with
different
nutritional
approaches
viz.,
nutrition
enhancement,
minerals/vitamins
fortification,
functional
ingredients
enrichment
development
alternative
foods.
In
addition
current
prominent
scientific
researches,
literature
stuffing
flavor
drawing
several
industrially
developed
products
that
are
reached
inline
market.
A
highlight
was
embarked
recent
technical
progress
pharma
foods,
insect
plant
based
meat
alternatives
using
techniques.
It
strongly
believed
personalization
customization
foods
could
future
talk
compromising,
unsatisfied
problems
eradicating
chronical
diseases
pandemic
era.
