Advances in 3D printing of food and nutritional products

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A case on the development of a fruit-based snack for children, Journal of Food Engineering, 220, 65, 10.1016/j.jfoodeng.2017.05.015 Derossi, 2018, Critical variables in 3D food printing, 41 Di Somma, 2017, Vitamin D and neurological diseases: An endocrine view, International Journal of Molecular Sciences, 18, 2482, 10.3390/ijms18112482 Diañez, 2021 Diañez, 2019, 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response, Food Hydrocolloids, 87, 321, 10.1016/j.foodhyd.2018.08.010 Diañez, 2021, Implementation of a novel continuous solid/liquid mixing accessory for 3D printing of dysphagia-oriented thickened fluids, Food Hydrocolloids, 120, 10.1016/j.foodhyd.2021.106900 Dick, 2020, Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food, Food Hydrocolloids, 107, 10.1016/j.foodhyd.2020.105940 Dick, 2019, 3D printing of meat, Meat Science, 153, 35, 10.1016/j.meatsci.2019.03.005 Diniz, 2009, Reduced incidence of aspiration with spoon-thick consistency in stroke patients, Nutrition in Clinical Practice, 24, 414, 10.1177/0884533608329440 Escalante-Aburto, 2021, Advances and prospective applications of 3D food printing for health improvement and personalized nutrition, Comprehensive Reviews in Food Science and Food Safety, 20, 5722, 10.1111/1541-4337.12849 Farha, 2018 Feng, 2019, Materials properties of printable edible inks and printing parameters optimization during 3D printing: A review, Critical Reviews in Food Science and Nutrition, 59, 3074, 10.1080/10408398.2018.1481823 Gallegos, 2017, Nutritional aspects of dysphagia management, Advances in Food and Nutrition Research, 81, 271, 10.1016/bs.afnr.2016.11.008 Gallegos, 2012, Rheology and dysphagia: An overview, Annual Transactions Nordic Rheology Society, 20, 3 Gallegos, 2021, Rheological issues on oropharyngeal dysphagia, Dysphagia, 1, 1 Gibson, 2015, Extrusion-based systems, 147 Gibson, 2015, Introduction and basic principles, 1 Godoi, 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printing—Past, present, and future promise, 1 Jiang, 2017, Predicting the future of additive manufacturing: A Delphi study on economic and societal implications of 3D printing for 2030, Technological Forecasting and Social Change, 117, 84, 10.1016/j.techfore.2017.01.006 Kang, 2021 Keller, 2012, Issues associated with the use of modified texture foods, The Journal of Nutrition, Health & Aging, 16, 195, 10.1007/s12603-011-0160-z Kouzani, 2017, 3D printing of a pavlova, 2281 Kouzani, 2017, 3D printing of food for people with swallowing difficulties, KnE Engineering, 2, 23, 10.18502/keg.v2i2.591 Kuhlemeier, 2001, Effect of liquid bolus consistency and delivery method on aspiration and pharyngeal retention in dysphagia patients, Dysphagia, 16, 119, 10.1007/s004550011003 Leder, 2013, Promoting safe swallowing when puree is swallowed without aspiration but thin liquid is aspirated: Nectar is enough, Dysphagia, 28, 58, 10.1007/s00455-012-9412-2 Leonard, 2014, Effects of bolus rheology on aspiration in patients with dysphagia, Journal of the Academy of Nutrition and Dietetics, 114, 590, 10.1016/j.jand.2013.07.037 Li, 2021, 3D printing to innovate biopolymer materials for demanding applications: A review, Materials Today Chemistry, 20, 10.1016/j.mtchem.2021.100459 Lim, 2016, A randomised trial of the effect of different fluid consistencies used in the management of dysphagia on quality of life: A time trade-off study, Age and Ageing, 45, 309, 10.1093/ageing/afv194 Lipton, 2017, Printable food: The technology and its application in human health, Current Opinion in Biotechnology, 44, 198, 10.1016/j.copbio.2016.11.015 Lipton, 2015, Additive manufacturing for the food industry, Trends in Food Science and Technology, 43, 114, 10.1016/j.tifs.2015.02.004 Liu, 2021, 3D printing of shiitake mushroom incorporated with gums as dysphagia diet, Food, 10, 2189, 10.3390/foods10092189 Liu, 2019, Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing, Food Hydrocolloids, 87, 413, 10.1016/j.foodhyd.2018.08.026 Liu, 2019, 3D food printing technologies and factors affecting printing precision, 19 Liu, 2017, 3D printing: Printing precision and application in food sector, Trends in Food Science and Technology, 69, 83, 10.1016/j.tifs.2017.08.018 Logemann, 2008, A randomized study of three interventions for aspiration of thin liquids in patients with dementia or Parkinson's disease, Journal of Speech, Language, and Hearing Research, 51, 173, 10.1044/1092-4388(2008/013) Low, 2001, The effect of compliance on clinical outcomes for patients with dysphagia on videofluoroscopy, Dysphagia, 16, 123, 10.1007/s004550011002 Mantihal, 2020, 3D food printing of as the new way of preparing food: A review, International Journal of Gastronomy and Food Science, 22, 10.1016/j.ijgfs.2020.100260 Marian, 2009, Micronutrients and older adults, Nutrition in Clinical Practice, 24, 179, 10.1177/0884533609332177 Markillie, 2012, Special report on manufacturing and innovation: A third industrial revolution, The Economist, 403, 1 Martins, 2020, Oleogels for development of health-promoting food products, Food Science and Human Wellness, 9, 31, 10.1016/j.fshw.2019.12.001 Miles, 2018, Cough response to aspiration in thin and thick fluids during FEES in hospitalized inpatients, International Journal of Language & Communication Disorders, 53, 909, 10.1111/1460-6984.12401 Nachal, 2019, Applications of 3D printing in food processing, Food Engineering Reviews, 11, 123, 10.1007/s12393-019-09199-8 National Dysphagia Diet Task Force, 2002 Newman, 2016, Effect of bolus viscosity on the safety and efficacy of swallowing and the kinematics of the swallow response in patients with oropharyngeal dysphagia: White paper by the European Society for Swallowing Disorders (ESSD), Dysphagia, 31, 232, 10.1007/s00455-016-9696-8 Ortega, 2020, Therapeutic effect, rheological properties and α-amylase resistance of a new mixed starch and xanthan gum thickener on four different phenotypes of patients with oropharyngeal dysphagia, Nutrients, 12, 1873, 10.3390/nu12061873 Oyinloye, 2020, Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution, Journal of Food Engineering, 288 Pant, 2021, 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients, Food Hydrocolloids, 114, 10.1016/j.foodhyd.2020.106546 Portanguen, 2019, Toward the design of functional foods and biobased products by 3D printing: A review, Trends in Food Science and Technology, 86, 188, 10.1016/j.tifs.2019.02.023 Prakash, 2018, Future outlook of 3D food printing, 1 Pulatsu, 2020, Factors affecting 3D printing and post-processing capacity of cookie dough, Innovative Food Science and Emerging Technologies, 61, 10.1016/j.ifset.2020.102316 Puscas, 2020, Oleogels in food: A review of current and potential applications, Food, 9, 70, 10.3390/foods9010070 Quinchia, 2011, Linear and non-linear viscoelasticity of puddings for nutritional management of dysphagia, Food Hydrocolloids, 25, 586, 10.1016/j.foodhyd.2010.07.006 Redwood, 2017 RepRap. 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