paperback. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
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Da: GreatBookPrices, Columbia, MD, U.S.A.
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Da: ALLBOOKS1, Direk, SA, Australia
EUR 57,98
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Da: GreatBookPrices, Columbia, MD, U.S.A.
Condizione: As New. Unread book in perfect condition.
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Condizione: Used.
Condizione: New.
Condizione: New. pp. 115.
Da: Majestic Books, Hounslow, Regno Unito
EUR 63,61
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Da: Ria Christie Collections, Uxbridge, Regno Unito
EUR 57,40
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Da: Chiron Media, Wallingford, Regno Unito
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Da: Ria Christie Collections, Uxbridge, Regno Unito
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Da: Chiron Media, Wallingford, Regno Unito
EUR 55,86
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Da: GreatBookPricesUK, Woodford Green, Regno Unito
EUR 57,39
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Da: GreatBookPricesUK, Woodford Green, Regno Unito
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Da: Biblios, Frankfurt am main, HESSE, Germania
EUR 64,99
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
EUR 68,93
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Da: GreatBookPricesUK, Woodford Green, Regno Unito
EUR 65,15
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Da: GreatBookPricesUK, Woodford Green, Regno Unito
EUR 65,15
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Da: Revaluation Books, Exeter, Regno Unito
EUR 76,11
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Aggiungi al carrelloPaperback. Condizione: Brand New. 128 pages. 9.25x6.10x0.47 inches. In Stock.
Editore: Springer-Verlag New York Inc, 2019
ISBN 10: 9811508704 ISBN 13: 9789811508707
Lingua: Inglese
Da: Revaluation Books, Exeter, Regno Unito
EUR 79,22
Quantità: 2 disponibili
Aggiungi al carrelloPaperback. Condizione: Brand New. 328 pages. 9.25x6.10x0.71 inches. In Stock.
Editore: World Scientific Publishing Co Pte Ltd, 2022
ISBN 10: 981125740X ISBN 13: 9789811257407
Lingua: Inglese
Da: Rarewaves USA, OSWEGO, IL, U.S.A.
Paperback. Condizione: New. The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s).
Condizione: New.