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    A brief review on 3D printing of chocolate
    (Wiley, 2023) Athira, V. A.; Udayarajan, Chinthu T.; Goksen, Gulden; Brennan, Charles Stephen; Nisha, P.
    The use of 3D printing (3DP) for food applications is gaining attention both as a research topic, and for industrial applications. Chocolate is one of the most common food commodities used for 3DP, owing to its melt extrusion capability and popularity in the high-end food industry. However, chocolate remains a difficult substrate to work with, due to its complex composition as well as rheological properties. The quality of cocoa beans and the processing conditions of chocolate manufacture influence the quality of 3DP. This review briefly covers areas such as processing of chocolate, types of 3D printing of chocolate, rheology of chocolate inks, textural attributes and sensory evaluation of the 3D chocolate products.
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    Electrospinning Technology: Its Process Conditions and Food Packaging Applications
    (Springer, 2022) Goksen, Gulden; Nisha, P.; Ibrahim Ekiz, H.
    The electrospinning technology has been emerged as a promising nonthermal processing technology that has begun to attract the attention of the food industry, as much as in the scientific community, for developing encapsulated delivery systems for food applications. This technology is effective in the manufacturing of nano and micro scale fibres for encapsulation of nutritionally important and bioactive compounds and packaging applications. It is a simple, cost-effective, efficient, versatile, and scalable technology to manufacture dry nano- and microencapsulation structures in the form of electrospun mats by subjecting a polymeric solution jet to an external high-voltage electrostatic field. Electrospinning nano/microstructures possess large surface to volume ratio, amendable size and morphology, nano porous features, intertwined fibrous structure, easy encapsulation and its efficiency, and sustained release property. The most important advantage of electrospun against the conventional techniques is processing tat low temperatures that prevent the degradation of bioactive compounds. Electrospinning process have open up new platform for developing food related applications such as encapsulation of bioactive compounds with improved stability and bioavailability, and development of active and intelligent packaging materials with improved shelf life, biodegradability, and sustainability. The chapter summarises recent development in the electrospun technology for food and packaging application. © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.