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윤형선(Hyung-Sun Yoon),이미현(Mihyun Lee),김현연(Xuanyan Jin),김수진,이소윤(Soyeon Lee),김연비,유영선(Young-Sun You),이진규(Jin-Kyu Rhee) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.4
The potentialities of 3D printing technology are discussed from technical and research-oriented perspectives for industrial manufacturing of a variety of food products. Currently, 3D printing technology has advanced to enable us to process or cook innovative foods. However, food-based materials for 3D printing are still limited in terms of eating qualities, nutritional values and functionality as well as industrial production. Therefore, this uprising issue on alternative food processing techniques especially focused on the exploration of new food materials combined with these 3D printing technologies needs to be re-spotlighted, and then solved to pave the way to this innovative and sensational area of investigation with more accessibility. In this review, previous research work and industrial applications conducted by frontier research groups in this field are covered, then to open discussion for future research on the 3D printing of food.