Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions.

Avenues for non-conventional robotics technology applications in the food industry.

Robots in manufacturing alleviate hazardous environmental conditions, reduce the physical/mental stress of the workers, maintain high precision for repetitive movements, reduce errors, speed up production, and minimize production costs. Although robots have pervaded many industrial sectors and domestic environments, the experiments in the food sectors are limited to pick-and-place operations and meat processing while we are assisting new attention in gastronomy. Given the great performances of the robots, there would be many other intriguing applications to explore which could usher the transition to precision food manufacturing.

Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific Status.

Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full sensory design. The continuous evolution of the used methods, approaches, and materials has created a solid foundation for technology to process dynamic food structures. Four-dimensional food printing is an extension of 3D printing where food structures are designed and printed to perform time-dependent changes activated by internal or external stimuli.

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.

Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters-feed moisture and temperature-were investigated based on their physical, microstructural and nutritional properties.

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture.

Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.

Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by "Gluten Friendly" Technology.

After discovering an innovative technology for the reshaping of gluten proteins-the "Gluten Friendly" system-that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality.

Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies.

Personalized nutrition means that we are unique in the way to absorb and to metabolize nutrients as a consequence of our genetic profile and the microbiome that we host in the gut. With the terminology of Personalized Food Manufacturing we want not only to stress the idea of the capability to manufacture food meeting our unique nutritional needs but - based on the idea that eating is a global experience - also to broad this to meet additional personal requirements and expectations, i.e.

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects.

3D printing technology was employed to obtain snacks with a designed cylindrical geometry from wheat flour dough enriched by ground larvae of Yellow mealworms (Tenebrio molitor) as novel source of proteins. The main microstructural features, overall quality, and nutritional attributes were studied as a function of formulation, time and temperature of baking. The addition of ground insects up to 20 g/100 g (d.

How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup.

Background: Depending on geographical origin and cultural traditions, different brewing procedures are used all over the world to prepare a cup of coffee. In this work, we explored how three grinding levels of coffee powder and three coffee preparation methods - filtration (American), boiling (Turkish) and extraction under pressure (Espresso) - affect healthy compounds and physicochemical attributes in coffee served to consumers.

Results: Grinding level slightly affected the quality of coffee, whereas the preparation method significantly influenced all in-cup attributes.

Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?

Within the concept of personalized nutrition we want to introduce the terms of "customized food formula" which refers to the preparation (at home) or the production (at industrial level) of new food formulations having nutrients and functional compounds necessary to prevent diseases or to reduce the risk for each subject (or subjects category) who exhibit a susceptibility to diseases. Three-dimensional (3D) printing is a group of technologies of growing interest able to produce, slice by slice, materials with any desired shape, dimension, and structure properties. The application of 3D printing in food science, as called "3D food printing," is a pioneering technology that could allow to build personalized foods by depositing nutrients and functional compounds or soft-materials obtained by their mixture.

Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli.

Lack of nutrients in cooking water, high energetic costs, high water consumption and recycling are some drawbacks of vegetable blanching. Those disadvantages could be bypassed using microwave blanching. Three blanching methods (microwave, boiling water and steaming) were compared in this study in order to determine their effects on some functional properties of broccoli.

How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops.

Background: To improve the quality of espresso coffee, the variables under the control of the barista, such as grinding grade, coffee quantity and pressure applied to the coffee cake, as well as their variance, are of great importance. A nonlinear mixed effect modeling was used to obtain information on the changes in chemical attributes of espresso coffee (EC) as a function of the variability of extraction conditions.

Results: During extraction, the changes in volume were well described by a logistic model, whereas the chemical attributes were better fit by a first-order kinetic.

Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system.

The changes in chemical attributes and aromatic profile of espresso coffee (EC) were studied taking into account the extraction time and grinding level as independent variables. Particularly, using an electronic nose system, the changes of the global aromatic profile of EC were highlighted. The results shown as the major amounts of organic acids, solids, and caffeine were extracted in the first 8 s of percolation.

[Educational curriculum and occupational status of nurses and midwives after second level degree (MNsc) at Catholic University of Rome].

Our society requires health professionals of increasingly competence, able to modulate their skills according to the needs and the requirements of the context. This survey (cross - sectional) has as primary aim to collect information on employment status of individuals who have a Master degree in Nursing and Midwifery, and as secondary objective to describe if and how the post graduation education has affected the quality and the outcomes of nursing work. A questionnaire devised for the purpose has been used.

A review on acidifying treatments for vegetable canned food.

As is well known, pasteurization treatments are not sufficient for destroying heat resistance of spore forming microorganisms, which are prevented from germination and growing by pH reducing. So, the acidification process becomes one of the most important pre-treatments for the canning industry. It is commonly applied before pasteurization treatment with the purpose of inhibiting spore germination and for reducing heat resistance of the microorganism, thereby allowing to reduce the time or temperature values of the heat treatment.

Detailed analysis by Fabry-Perot method of slab photonic crystal line-defect waveguides and cavities in aluminium-free material system.

A single-line-defect low-loss photonic crystal waveguide based on a perforated GaAs membrane in an aluminium-free material system is demonstrated. The GaInP lattice is matched to GaAs as the cladding/sacrificial layer. Fabry-Perot resonances are analyzed to obtain the group velocity dispersion for a 1-mm long guide.

Medical assistance during commercial airline flights: analysis of 11 years experience of the Paris Emergency Medical Service (SAMU) between 1989 and 1999.

Emergencies arising during commercial airline flights may have serious consequences. We report the experience of the Paris Emergency Medical Service (SAMU) in providing in-flight assistance to Air France between 1989 and 1999. During this period medical advice was sought 380 times during the carriage of about 350 million passengers.

Strain characterization of Candida parapsilosis fungemia by molecular typing methods.

The present study used two molecular typing methods to investigate a cluster of eight cases of Candida parapsilosis fungemia in a hospital in Rio de Janeiro, Brazil. Candida parapsilosis is an important opportunistic pathogen that is frequently involved in outbreaks of nosocomial fungemia. Identification of a common source of infection and determination of genetic relatedness among the strains involved in outbreaks are important for infection control.

A double-blind, randomized, placebo-controlled trial of itraconazole capsules as antifungal prophylaxis for neutropenic patients.

To evaluate the efficacy of itraconazole capsules in prophylaxis for fungal infections in neutropenic patients, we conducted a prospective, double-blind, placebo-controlled, randomized trial. Patients with hematologic malignancies or those who received autologous bone marrow transplants were assigned either a regimen of itraconazole (100 mg orally twice daily; n=104) or of placebo (n=106). Overall, fungal infections (superficial or systemic) occurred more frequently in the placebo group (15% vs.

Predictive value of a positive nasal swab for Aspergillus sp. in the diagnosis of invasive aspergillosis in adult neutropenic cancer patients.

To evaluate the value of a positive nasal swab for Aspergillus in the diagnosis of invasive aspergillosis, we prospectively evaluated nasal colonization in 173 episodes of neutropenia in 92 patients with hematological malignancies. Weekly nasal swabs were taken, and the patients were followed until death or resolution of neutropenia. The outcome variables were the development of invasive aspergillosis, empirical antifungal therapy and death.

High rate of non-albicans candidemia in Brazilian tertiary care hospitals.

In order to evaluate the epidemiology of candidemia in Brazil, we performed a prospective multicenter study conducted in six general hospitals from São Paulo and Rio de Janeiro, We enrolled a total of 145 candidemic patients (85 males) with a median age of 32 years. Non-albicans species accounted for 63% of all episodes and the species most frequently causing candidemia were C. albicans (37%), C.

Fungemia in cancer patients in Brazil: predominance of non-albicans species.

The objective of this study was to characterize the epidemiology of candidemia in cancer patients in the city of Rio de Janeiro, Brazil. An 18-month survey of fungemia in patients with cancer was undertaken in three Hospitals in Rio de Janeiro. Forty-three episodes of candidemia were identified in 43 patients, 43 of which were episodes of candidemia; in ten case the strains were not available for further identification of species and were excluded from this analysis.

Risk factors for death among cancer patients with fungemia.

In order to identify prognostic factors for death among cancer patients with fungemia, an 18-month survey of fungemia in patients with cancer was undertaken in three hospitals in Rio de Janeiro. For the assessment of risk factors for death, the following variables were analyzed: age; gender; underlying cancer; last treatment for the underlying disease; previous surgery; use of antibiotics, antifungal agents, steroids, or total parenteral nutrition; use of a central venous catheter; chemotherapy; radiotherapy; presence and duration of neutropenia; etiologic agent of the fungemia; treatment of the fungemia; clinical manifestations; and performance status (Karnofsky score) on the day of the positive blood culture. In multivariate analysis, the variables associated with an increased risk for death were older age, persistent neutropenia, and low performance status.

Fungal infections in neutropenic patients. A 8-year prospective study.

In this paper we report a eight-year prospective study designed to further characterize incidence, epidemiology, specific syndromes, treatment and prognosis associated with fungal infections in neutropenic patients. During the study period 30 fungal infections were diagnosed in 30 patients among 313 episodes of fever and neutropenia (10%). There were 15 cases of candidiasis, 5 pulmonary aspergillosis, 3 sinusitis by Aspergillus fumigatus, 5 infections by Fusarium sp.