Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

By C. Severini, A. Derossi, I. Ricci, R. Caporizzi, A. Fiore. 2018

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Potential Development of Sustainable 3D-Printed Meat Analogues: A Review (2021, background): “The 3DP technology, which is also known as fused deposition modeling (FDM), is a major type of additive manufacturing (AM) that includes other types, such as selective laser sintering (SLS) and stereolithography (SL) [17].”
Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets (2020, methodology): “Therefore, the nozzle height was kept equal as that of the respective nozzles of 1.22 and 0.82 mm during the initial optimization process and resulted in insufficient space and lack of the adhesion of successive layers, in turn depending on extrusion rate and printing speed (Severini et al. 2018).”
Toward the design of functional foods and biobased products by 3D printing: A review (2018, background): “However, there is not, to our 207 knowledge, a single study that has purposively addressed the nutritional value of 3D-printed foods, 208 other than research just published by Derossi, Caporizzi, Azzolini & Severini (2018) on the antioxidant 209 activity of 3D-printed fruit-based snacks.”