Опубликована: Янв. 1, 2024
Язык: Английский
Food Research International, Год журнала: 2025, Номер 202, С. 115629 - 115629
Опубликована: Янв. 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.
Язык: Английский
Процитировано
1
Food Hydrocolloids, Год журнала: 2025, Номер 163, С. 111055 - 111055
Опубликована: Янв. 7, 2025
Язык: Английский
Процитировано
1
Journal of Science and Technology Policy Management, Год журнала: 2025, Номер unknown
Опубликована: Март 6, 2025
Purpose Three-dimensional (3D) food printers are revolutionizing production with personalized, sustainable and efficient meal creation. This study aims to explore the factors driving consumer intentions purchase three-dimensional printers. These innovative devices gaining popularity for their ability produce intricate, customizable designs remarkable precision convenience. By leveraging Unified Theory of Acceptance Use Technology (UTAUT) framework, research examines key variables such as performance expectancy, effort social influence, facilitating conditions (FCD), hedonic motivation perceived product value. The aim is understand how these shape behavior decision-making, providing insights into adoption dynamics 3D professional domestic use. Design/methodology/approach collected 973 valid responses through an online survey. data were analyzed using partial least squares structural equation modeling. Findings Performance influence value significantly enhance consumers’ intention In contrast, FCD show no statistically significant impact on usage intention. Research limitations/implications Companies in printing industry should prioritize improving influencers spark interest. Educating public about benefits essential building market acceptance demand. Governments contemplate implementing policies regulations encouraging companies invest development this field. acknowledges its limitations recommends directions future research. Originality/value establishes originality by integrating original UTAUT framework investigate Chinese households’ use a printer.
Язык: Английский
Процитировано
1
Research Society and Development, Год журнала: 2025, Номер 14(1), С. e1714147902 - e1714147902
Опубликована: Янв. 3, 2025
A impressão 3D de alimentos é uma tecnologia inovadora com potencial para transformar a fabricação alimentos, permitindo criação produtos personalizados e sustentáveis. Este trabalho teve por objetivo fazer revisão literatura sobre aplicação da na produção abordando avanços científicos tecnológicos. Utilizando técnicas como extrusão, jato tinta sinterização seletiva laser, possível produzir partir proteínas, carboidratos lipídios. Esses nutrientes desempenham um papel crucial formulação dos impressos, influenciando propriedades textura, viscosidade estabilidade, impactando diretamente qualidade final produtos. Embora as diversas vantagens, personalização redução desperdícios, ainda há desafios significativos. Entre os principais estão complexidade técnica, o alto custo equipamentos limitada aceitação pública, devido ao desconhecimento benefícios 3D. Somado isso, questões segurança alimentar, padronização processos escalabilidade precisam ser resolvidas que seja amplamente adotada. técnica extrusão tem sido utilizada à sua flexibilidade no manuseio formulações viscoelásticas. No entanto, necessário estudar outras estereolitografia ampliar possibilidades aplicação, especialmente geometrias complexas ou nutricionais específicas. Conclui-se que, apesar das limitações atuais, revolucionar alimentícia, atendam às demandas sensoriais consumidores modernos.
Процитировано
0
Elsevier eBooks, Год журнала: 2025, Номер unknown
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
0
Foods, Год журнала: 2025, Номер 14(5), С. 889 - 889
Опубликована: Март 5, 2025
This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate effects of additives (starch, salt, water) on rheological textural properties surimi paste, aiming develop a universal formulation applicable across three fish species: Alaska pollock, golden threadfin bream, hairtail. By analyzing hardness, adhesiveness, storage modulus (G'), complex viscosity inks, formula was developed identify range physical required stable precise 3D printing. The parameter windows build structure with 45° slope were as follows: 150-415 g/cm2, adhesion, -300 -115 g. Mixing such water, starch obtain desired facilitated samples using food printer.
Язык: Английский
Процитировано
0
Food Bioscience, Год журнала: 2025, Номер unknown, С. 106882 - 106882
Опубликована: Май 1, 2025
Язык: Английский
Процитировано
0
Food Chemistry, Год журнала: 2024, Номер unknown, С. 141636 - 141636
Опубликована: Окт. 1, 2024
Язык: Английский
Процитировано
1
Опубликована: Янв. 1, 2024
Язык: Английский
Процитировано
0