3D printing of meat.
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TLDR
A temperature-controlled extruder-type 3D printer built with multi-head system is suggested to suit the required conditions for meat safety and rheological requirements and the elemental aspects affecting the printability and post-processing feasibility of 3D printed meat products.About:
This article is published in Meat Science.The article was published on 2019-07-01 and is currently open access. It has received 136 citations till now. The article focuses on the topics: Meat packing industry.read more
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A review of social science on digital agriculture, smart farming and agriculture 4.0: New contributions and a future research agenda
TL;DR: In this paper, the authors present seventeen articles dealing with social, economic and institutional dynamics of precision farming, digital agriculture, smart farming or agriculture 4.0, and reveal new insights on the link between digital agriculture and farm diversity, new economic, business and institutional arrangements both on-farm, in the value chain and food system, and in the innovation system.
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Status of meat alternatives and their potential role in the future meat market — A review
TL;DR: Technological difficulties, especially in mass production and cost, remain before cultured meat can be commercialized, Nevertheless, these meat alternatives can be a part of the authors' future protein sources while maintaining a complementary relationship with traditional meat.
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Extrusion and Microfluidic-Based Bioprinting to Fabricate Biomimetic Tissues and Organs
Elham Davoodi,Elham Davoodi,Einollah Sarikhani,H. Montazerian,Samad Ahadian,Marco Costantini,Marco Costantini,Wojciech Swieszkowski,Stephanie M. Willerth,Konrad Walus,Mohammad Mofidfar,Ehsan Toyserkani,Ali Khademhosseini,Nureddin Ashammakhi +13 more
TL;DR: Microfluiding bioprinting technology enables highly controlled fabrication of 3D constructs in high resolutions and it has been shown to be useful for building tubular structures and vascularized constructs, which may promote the survival and integration of implanted engineered tissues.
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3D food printing of as the new way of preparing food: A review
TL;DR: A review of 3D food printing techniques is presented in this article, where the authors categorize, printability, productivity, properties of printable material and mechanism of food printing, as well as propose the future direction of this novel technology.
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Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom
TL;DR: In this paper, the effect of variations in process variables such as printing speed (200, 400, 600, 800, and 1000mm/min) and nozzle diameter (1.28 and 0.82mm) on the printability of the material supply was optimized considering varying levels of mushroom powder (5, 10, 15, 20, and 25% w/w) in combination with wheat flour (WF).
References
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Extrusion-based food printing for digitalized food design and nutrition control
TL;DR: In this article, the authors provide a detailed discussion regarding these factors and the parameters associated with the extrusion and printing processes, and a comprehensive analysis to innovate food design is reported, based on layer structure, unique appearance, post deposition cooking, recipe reformulation and digitalized nutrition control.
Journal ArticleDOI
Biopolymer deposition for freeform fabrication of hydrogel tissue constructs
Saif Khalil,Wei Sun +1 more
TL;DR: The presentation will report the recent research on development of a novel multi-nozzle biopolymer deposition system for freeform fabrication ofBiopolymer-based tissue scaffolds and cell-embedded tissue constructs and results of study on deposition feasibility and 3D structural formability of alginate-based scaffolds will be reported.
Journal ArticleDOI
Material characterisation and process development for chocolate additive layer manufacturing
TL;DR: In this paper, a novel fabrication method known as chocolate additive layer manufacture (ChocALM) is described for the layer-by-layer manufacture of creative and personalised three dimensional (3D) chocolate products.
Journal ArticleDOI
Food Layered Manufacture: A new process for constructing solid foods
TL;DR: Additive manufacturing is a digitally-controlled, robotic construction process which builds up complex solid forms layer by layer, applying phase transitions or chemical reactions to fuse layers together as discussed by the authors.However, the construction of predictable structures by FLM requires a first-principles, materials science approach to formulation design.
Book ChapterDOI
Solubility of Proteins
TL;DR: The solubility of proteins is considered as that proportion of nitrogen in a protein product which is in the soluble state under specific conditions.