Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.

Background Three-dimensional (3D) food printing is an emerging technology with potential applications in personalized nutrition and sustainable food production. However, its success hinges critically on consumer acceptance, which is predominantly determined by the sensory properties of the printed p...

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Autores principales:	Reynaldo J. Silva-Paz, Nicodemo C. Jamanca-Gonzales, Thalia Alexandra Rivera-Ashqui, Percy B. Sulca-Martinez, Eulalia Vargas-Tapia, Amparo Eccoña-Sota, Roberto A. Lemus-Mondaca
Formato:	Artículo de revisión
Lenguaje:	inglés
Publicado:	2025
Materias:	3D food printing sensory evaluation consumer acceptance edible ink printability rheological properties texture chocolate meat products puree hedonic test descriptive analysis personalized nutrition sustainable food ingredients Sensory Analysis and Statistical Methods Additive Manufacturing and 3D Printing Technologies Food Nutrient Composition and Product Development
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Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.

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