Artigo de periodico

Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia (2023)

• Authors:
  • Sartori, Alan Giovanini de Oliveira
  • Saliba, Ana Sofia Martelli Chaib
  • Bitencourt, Bruna Sousa
  • Guedes, Jaqueline Souza
  • Torres, Larissa Catelli Rocha
  • Alencar, Severino Matias de
  • Augusto, Pedro Esteves Duarte
• USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; SARTORI, ALAN GIOVANINI DE OLIVEIRA - ESALQ ; SALIBA, ANA SOFIA MARTELLI CHAIB - CENA ; BITENCOURT, BRUNA SOUSA - ESALQ ; GUEDES, JAQUELINE SOUZA - ESALQ ; TORRES, LARISSA CATELLI ROCHA - CENA
• Unidades: ESALQ; CENA
• DOI: 10.1016/j.ifset.2023.103289
• Subjects: ALIMENTOS; AMIDO; ANTI-INFLAMATÓRIOS; DIGESTÃO; FLAVONOIDES; IMAGEM 3D; TRANSTORNOS DE DEGLUTIÇÃO; UVA
• Keywords: Alimentos com textura modificada
• Agências de fomento:
  • Financiamento CAPES
  • Financiamento FAPESP
  • Financiamento PRPI/USP
  • Financiamento CNPq
  • Financiamento FEDER Champagne-Ardenne
• Language: Inglês
• Imprenta:
  • Publisher place: Amsterdam
  • Date published: 2023
• Source:
  • Título: Innovative Food Science and Emerging Technologies
  • ISSN: 1466-8564
  • Volume/Número/Paginação/Ano: v. 84, art. 103289, p. 1-13, 2023


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• ABNT

  SARTORI, Alan Giovanini de Oliveira et al. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, v. 84, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103289. Acesso em: 31 mar. 2026.

• APA

  Sartori, A. G. de O., Saliba, A. S. M. C., Bitencourt, B. S., Guedes, J. S., Torres, L. C. R., Alencar, S. M. de, & Augusto, P. E. D. (2023). Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, 84, 1-13. doi:10.1016/j.ifset.2023.103289

• NLM

  Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289

• Vancouver

  Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289

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