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Structural Plasticity: Theory, Problems and Computer Aided Engineering Software
Published by Springer-Verlag Berlin and Heidelberg GmbH & Co. K, 1991
ISBN 10: 3540967893 ISBN 13: 9783540967897
Language: English
Softcover. Condition: Très bon. Ancien livre de bibliothèque. Petite(s) trace(s) de pliure sur la couverture. Pages cornées. Couverture différente. Edition 1991. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Slightly creased cover. Dog-eared pages. Different cover. Edition 1991. Ammareal gives back up to 15% of this item's net price to charity organizations.
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£ 41.69
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£ 46.47
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Condition: Used.
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£ 53.15
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£ 56.69
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£ 63.08
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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition (World Scientific Series In 3d Printing)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 69.14
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£ 51.58
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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition
Published by World Scientific Publishing Co Pte Ltd, SG, 2022
ISBN 10: 981125740X ISBN 13: 9789811257407
Language: English
£ 78.45
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Add to basketPaperback. Condition: 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).
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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition: 4 (World Scientific Series In 3d Printing)
Published by World Scientific Publishing Co Pte Ltd, 2023
ISBN 10: 981125740X ISBN 13: 9789811257407
Language: English
Paperback. Condition: Brand New. 405 pages. 9.25x6.25x1.00 inches. In Stock.
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£ 55.48
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Innovation In 3d Printing Technology: Manufacturing, Food And Biomedical Engineering - Bioprinting: Principles And Applications; Digital Gastronomy: . And Additive Manufacturing (5th Edition)
Published by World Scientific Publishing Co Pte Ltd, 2022
ISBN 10: 981129948X ISBN 13: 9789811299483
Language: English
Paperback. Condition: Brand New. 1184 pages. 10.00x6.00x10.00 inches. In Stock.
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£ 96.72
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£ 116.28
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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition (World Scientific Series In 3d Printing)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 124.14
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Innovation in 3D Printing Technology: Manufacturing, Food and Biomedical Engineering; Bioprinting: Principles and Applications; Digital Gastronomy: ... Edition of Rapid Prototyping (5th Edition)
Published by World Scientific Publishing Company, 2022
ISBN 10: 981129948X ISBN 13: 9789811299483
Language: English
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. In.
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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition
Published by World Scientific Publishing Co Pte Ltd, SG, 2022
ISBN 10: 9811255903 ISBN 13: 9789811255908
Language: English
£ 143.40
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Add to basketHardback. Condition: 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).
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£ 148.32
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Condition: New.
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£ 103
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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition: 4 (World Scientific Series In 3d Printing)
Published by World Scientific Publishing Co Pte Ltd, 2023
ISBN 10: 9811255903 ISBN 13: 9789811255908
Language: English
Hardcover. Condition: Brand New. 405 pages. 9.50x6.50x1.00 inches. In Stock.
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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition
Published by World Scientific Publishing Co Pte Ltd, 2022
ISBN 10: 981125740X ISBN 13: 9789811257407
Language: English
£ 78.21
Convert currency£ 84.85 shipping from U.S.A. to United KingdomQuantity: Over 20 available
Add to basketPaperback. Condition: 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).
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£ 165.17
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Add to basketCondition: New.
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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition
Published by World Scientific Publishing Co Pte Ltd, SG, 2022
ISBN 10: 9811255903 ISBN 13: 9789811255908
Language: English
£ 143.96
Convert currency£ 84.85 shipping from U.S.A. to United KingdomQuantity: Over 20 available
Add to basketHardback. Condition: 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).
