Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia (2023)
- Authors:
- 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:
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 84, art. 103289, p. 1-13, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
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: 03 nov. 2024. -
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 2024 nov. 03 ] 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 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289 - Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people
- Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people
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Informações sobre o DOI: 10.1016/j.ifset.2023.103289 (Fonte: oaDOI API)
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