1 July 1991 Edible holography: the application of holographic techniques to food processing
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Abstract
Reports on current research efforts in the application of holographic techniques to food processing. Through a simple and inexpensive production process, diffractive and holographic effects of color, depth, and motion can be transferred to edible products. Processes are discussed which can provide a competitive advantage to the marketing of a diverse group of sugar and non-sugar-based consumable products, i.e. candies, chocolates, lollipops, snacks, cereals and pharmaceuticals. Techniques, applications, and products are investigated involving the shift from a chemical to a physical basis for the production of food coloring and decorating.
© (1991) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
Eric Begleiter, Eric Begleiter, } "Edible holography: the application of holographic techniques to food processing", Proc. SPIE 1461, Practical Holography V, (1 July 1991); doi: 10.1117/12.44718; https://doi.org/10.1117/12.44718
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