3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal. Dysphagia, or difficulty swallowing, is prevalent in elderly people and patients suffering from debilitating illnesses. Dysphagi...

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Bibliographic Details
Main Authors: Pant, Aakanksha, Lee, Amelia Yilin, Karyappa, Rahul, Lee, Cheng Pau, An, Jia, Hashimoto, Michinao, Tan, U-Xuan, Wong, Gladys, Chua, Chee Kai, Zhang, Yi
Other Authors: Singapore Centre for 3D Printing
Format: Journal Article
Language:English
Published: 2021
Subjects:
Science
3D Food Printing
Additive Manufacturing
Online Access:https://hdl.handle.net/10356/146782

Internet

https://hdl.handle.net/10356/146782

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