Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave.

Guo, Chaofan; Zhang, Min; Bhandari, Bhesh; Devahastin, Sakamon

Guo, Chaofan; Zhang, Min; Bhandari, Bhesh; Devahastin, Sakamon.

Afiliação

Guo C; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Faculty of Food Science and Engineering, Kunming University of Science and Technology, 727 Jingming South Road, Kunming, Yunnan 650500, China; Jiangsu Province International Joint Laboratory on Fre
Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn.
Bhandari B; School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia.
Devahastin S; Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand.

Food Res Int ; 157: 111214, 2022 07.

Article em En | MEDLINE | ID: mdl-35761535

Assuntos

Cor; Micro-Ondas; Odorantes; Amido; Frutas; Odorantes/análise; Amido/análise; Verduras

Palavras-chave

Additive manufacturing; Computer simulation; Multi-functional materials; Stimulus-response materials; Temperature distribution

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Cor / Micro-Ondas / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google