Consumer Assessment of 3D-Printed Food Shape, Taste, and Fidelity Using Chocolate and Marzipan Materials.
3D food printing
additive manufacturing
design
fidelity
user studies
Journal
3D printing and additive manufacturing
ISSN: 2329-7670
Titre abrégé: 3D Print Addit Manuf
Pays: United States
ID NLM: 101649453
Informations de publication
Date de publication:
01 Dec 2022
01 Dec 2022
Historique:
entrez:
20
1
2023
pubmed:
21
1
2023
medline:
21
1
2023
Statut:
ppublish
Résumé
Additive manufacturing enables the production of complex structures with emerging approaches showing great promise in the food industry for design customization. Three-dimensional food printing has benefits for providing personalized health and shape fabrication for consumers. Past studies have demonstrated positive consumer perceptions for 3D food printing, but there is still a need for consumer validation of the technology through consumption and rating of fabricated 3D-printed foods. This article measures consumer response on shape, taste, and fidelity for 3D-printed food designs. Participants (
Identifiants
pubmed: 36660745
doi: 10.1089/3dp.2020.0271
pii: 10.1089/3dp.2020.0271
pmc: PMC9831564
doi:
Types de publication
Journal Article
Langues
eng
Pagination
473-482Informations de copyright
Copyright 2022, Mary Ann Liebert, Inc., publishers.
Déclaration de conflit d'intérêts
No competing financial interests exist.
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