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Iman Dankar
Researcher at Polytechnic University of Catalonia
Publications - 6
Citations - 554
Iman Dankar is an academic researcher from Polytechnic University of Catalonia. The author has contributed to research in topics: Potato starch & Starch. The author has an hindex of 5, co-authored 6 publications receiving 272 citations. Previous affiliations of Iman Dankar include Lebanese University.
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3D printing technology: the new era for food customization and elaboration.
TL;DR: The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers.
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Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction.
TL;DR: Vibrational spectra revealed that the amylose-amylopectin skeleton present in the raw potato starch was missing in the potato powder but could be fully recovered upon water addition when the potato puree was prepared, indicating the important structural role of water molecules in the recovery of the initial molecular conformation.
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Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing
TL;DR: In this paper, the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure, and color of the puree were investigated.
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Assessing the microstructural and rheological changes induced by food additives on potato puree.
TL;DR: It is shown that agar and alginate in addition to potato puree could be valuable and advantageous for further technological processes, such as 3D printing.
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Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing.
TL;DR: The pseudo-plasticity combined with high self-supporting ability (high yield stress and mechanical values) comprised by MP samples allows them to better behave during advanced technological processes such as extrusion 3D food printing.