Fundamentals of 3D Food Printing and Applications （2ND）

個数：

予約

Fundamentals of 3D Food Printing and Applications （2ND）

Godoi, Fernanda C. (EDT)/ Prakash, Sangeeta (EDT)/ Bhandari, Bhesh (EDT)

ウェブストア価格 ¥55,264（本体¥50,240）
Academic Press Inc（2026/07発売）
外貨定価 US$ 250.00
ポイント 502pt

現在予約受付中です。出版後の入荷・発送となります。
（重要：表示されている発売日は予定となり、発売が延期、中止、生産限定品で商品確保ができないなどの理由により、ご注文をお取消しさせていただく場合がございます。予めご了承ください。）

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Paperback:紙装版/ペーパーバック版／ページ数 480 p.
言語 ENG
商品コード 9780443334207

Full Description

Fundamentals of 3D Food Printing and Applications, Second Edition continues to be the most comprehensive reference offering a broad overview of 3D printing technology applied to food. This new edition outlines the emerging 3D food printing technologies and their working mechanisms across a wide range of application areas, including the development of soft foods and confectionary designs. Composed of 22 chapters, the book covers new trends and demands, such as changes in consumer preferences, new regulations, or new applications of 3D printing technology in the food industry. It also explores the use of natural and organic materials as printing materials to address end-user concerns about artificial food. Besides covering the use of automated systems and advanced technologies, such as machine learning and artificial intelligence, to improve efficiency and consistency in 3D food printing. Case studies and best practices from industry professionals who have successfully scaled up their 3D food printing operations are presented throughout the chapters as well. Edited and written by a team of worldwide experts in 3D food printing, this book is the best resource covering the latest developments in 3D printing technology.

Part I: 3D food printing technologies
1. Introductory chapter, fundamental concepts of the technology
2. 3D printing equipment and availability of affordable 3D printing equipment
3. 3D food printing technologies and factors affecting printing precision
4. Critical variables in 3D food printing
5. Co-axial extrusion-based technology
6. Additive manufacturing by hot-extrusion
7. 4D printing
8. Powder bed technology
9. Powder bed technology

Part II: 3D food printing applications
10. Improved texture and taste
11. Domestic use of 3D food printing technology
12. Complex food structures
13. Novel food products
14. Utilizing 3D printing technology to create food from fruits and vegetables
15. Personalized nutrition
16. Waste reduction
17. Plant-based meat
18. Plant-based meat
19. Dysphagia diet
20. Dysphagia diet

Part III: Properties of printability enhancers
21. Hydrocolloids
22. Lubricant enhancers
23. Lubricant enhancers
24. Crosslinking agents
25. Crosslinking agents

Part IV: Industrial perspective and future development
26. Challenges faced by the industry related to product costs
27. Business development case for chocolate printing
28. Enhancing the productivity of 3D food printer
29. Upscaling opportunities
30. Prosumer trend
31. Food safety and labelling
32. Future outlook of 3D printing technology