ABSTRACT
Abstract ....................................................................................................212 10.1 Introduction .................................................................................213 10.2 History of 3D Printing ................................................................214 10.3 Additive Manufacturing ..............................................................215 10.4 Three-Dimensional Printer for Food ...........................................216 10.5 General Principles .......................................................................217 10.6 Methods and Technologies of 3D Printing .................................220 10.7 Applications of 3D Printing in Food Processing ........................224 10.8 Potential Benefits of 3D Printing of Food ..................................225 10.9 Limitations of 3D Printing of Food ............................................226 10.10 Future Scope ...............................................................................227 Keywords .................................................................................................230 References ................................................................................................230
