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Tipología de Información

Impresión 3D con biomateriales: Hacia una economía sostenible y circular
03/11/2023 - Abstract La fabricación aditiva o impresión 3D, fabricar un producto capa por capa, ofrece una gran libertad de diseño y ciclos de desarrollo de producto más...
Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry
13/06/2022 - BackgroundNovel food matrices with high protein content and biological value, good amino acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins have been...
Cold-active enzymes in the dairy industry: Insight into cold adaption mechanisms and their applications
13/05/2022 - BackgroundWith a growing desire for low-cost and energy-saving alternatives to the use of harsh chemicals in industrial processes, as well as a growing environmental concern, cold-active enzyme...
A 3D printing approach to intelligent food packaging
13/05/2022 - BackgroundIntelligent packaging and point-of-use devices designed to monitor food quality and package integrity, as well as assist in food authentication, are currently unaffordable to the food...
3D printing: Development of animal products and special foods
14/10/2021 - BackgroundThe present review examines the printing properties of different animal protein-based food inks/materials used in the production of 3D printed constructs. The review examines their...
CELF significantly reduces milling requirements and improves soaking effectiveness for maximum sugar recovery of Alamo switchgrass over dilute sulfuric acid pretreatment
12/07/2019 - Pretreatment is effective in reducing the natural recalcitrance of plant biomass so polysaccharides in cell walls can be accessed for conversion to sugars. Furthermore, lignocellulosic biomass must...