Upcycling of homogeneous food waste in 3D printing food inks
In this study, we explored various hydrocolloids (sodium alginate, kappa carrageenan, and thermoplastic starch) alongside different food wastes like butterhead lettuce, okara, sesame cake, and brewer’s spent grain to develop food waste inks. Through 3D food printing, rheological tests, and storage t...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Final Year Project |
| Language: | English |
| Published: |
Nanyang Technological University
2024
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/176072 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Nanyang Technological University |
| Language: | English |