Abstract The use of 3-Dimensional (3D) printing, also known as additive manufacturing
(AM), technology in food sector has a great potential to fabricate 3D constructs with complex …

Background Chocolates “the food of gods” are consumed by individuals of all age groups
throughout the world. The high demand for chocolates is significantly attributed to their …

Consumer demand for healthier foods with improved taste and convenience has urged the
food industry to develop functional foods added with bioactive ingredients that can …

Background Chocolate is consumed by people of all ages in all segments of society
throughout the world. The popularity of this food is mainly associated with its potential to …

Food additives can be used to enhance processability and/or nutritional properties of food.
In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing …

In this research, food‐grade oleogels (differing in concentration of bees wax in rice bran oil)
were combined with palm oil at three replacement levels (17, 33, and 50% wt) to form a …

Abstract Changes in food consumption habits and the developments set forth in the area of
health and nutrition also change consumer expectations and demands. Sugar-free …

The study investigates the thermosolutal convection of a Casson fluid in a horizontal layer
that is heated and salted from below. Both linear and non-linear analyses are performed …

Abstract 3D food printing, a part of additive manufacturing technique is used to modify the
process of the food manufacturing in terms of color, shape, flavor, texture and nutrition. It …

The effect of different process steps on microstructural, rheological and visual properties of
milk chocolate was studied. Each process step affects the microstructural characteristics of …