3D printing of nutritious dysphagia diet: Status and perspectives

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104478 - 104478

Published: April 7, 2024

Language: Английский

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Research progress of 3D printing technology in functional food, powering the future of food

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 149, P. 104545 - 104545

Published: May 21, 2024

Language: Английский

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Interaction mechanism and binding mode between different polyphenols and gellan gum

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 110014 - 110014

Published: March 22, 2024

Language: Английский

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Crosslinking strategy and promotion role of cellulose as a composite hydrogel component for three-dimensional printing – A review

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 154, P. 110079 - 110079

Published: April 13, 2024

Language: Английский

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Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115629 - 115629

Published: Jan. 1, 2025

Dysphagia is a deglutition difficulty that more prevalent among the elderly population. This review focused on progress in development of 3D-printed foods (3DPFs) for dysphagia patients, specifically, type food sources used, processing techniques involved, and International Diet Standardisation Initiative (IDDSI) category, nutrition, acceptability, safety aspects. Due to unappetizing nature typical meals, 3D printing (3DFP) regarded as promising technology developing nutritious appetizing meals patients. The addition hydrocolloids such gums, starches, gelatin, others, during pre-processing, has enabled use non-printable are rich nutrients health benefits fruits, vegetables, legumes, cereals, roots dysphagia-orientated 3DPFs, along with various methods size reduction operations, mixing techniques, thermal processes. Together, these processes can enhance printability, IDDSI compliance, structural stability materials diets. However, acceptability patients needs be thoroughly investigated validate role 3DFP nutrition personalization, improved acceptance. risks associated this challenge its practicality an effective management strategy, but through establishment regulations, mitigated. Collaboration professionals hospitals scientists technologists necessary foster integration different expertise management.

Language: Английский

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3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100537 - 100537

Published: Jan. 1, 2025

Language: Английский

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Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry

Food Research International, Journal Year: 2025, Volume and Issue: 203, P. 115791 - 115791

Published: Jan. 20, 2025

Language: Английский

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Advances in 3D food printing technology: innovation and applications in the food industry

Food Science and Biotechnology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 25, 2025

Language: Английский

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Effect of l-cysteine on functional properties and fibrous structure formation of 3D-printed meat analogs from plant-based proteins

Food Chemistry, Journal Year: 2023, Volume and Issue: 439, P. 137972 - 137972

Published: Nov. 14, 2023

Language: Английский

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Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 154, P. 110101 - 110101

Published: April 11, 2024

Language: Английский

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