Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people (2023)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; BITENCOURT, BRUNA SOUSA - ESALQ ; GUEDES, JAQUELINE SOUZA - ESALQ ; SALIBA, ANA SOFIA MARTELLI CHAIB - CENA ; SARTORI, ALAN GIOVANINI DE OLIVEIRA - IQSC ; TORRES, LARISSA CATELLI ROCHA - CENA ; AMARAL, JOSÉ EDUARDO PEDROSO GOMES DO - CENA ; MANIGLIA, BIANCA CHIEREGATO - ESALQ
- Unidades: ESALQ; CENA; IQSC
- DOI: 10.1016/j.foodres.2023.113010
- Subjects: TRANSTORNOS DE DEGLUTIÇÃO; IMAGEM 3D; ALIMENTOS; LEITE; AMIDO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 170, art. 113010, p. 1-12, 2023
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BITENCOURT, Bruna Sousa et al. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, v. 170, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113010. Acesso em: 10 fev. 2026. -
APA
Bitencourt, B. S., Guedes, J. S., Saliba, A. S. M. C., Sartori, A. G. de O., Torres, L. C. R., Amaral, J. E. P. G. do, et al. (2023). Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, 170, 1-12. doi:10.1016/j.foodres.2023.113010 -
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2026 fev. 10 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010 -
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2026 fev. 10 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010 - Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia
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- Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro
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- Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo
Informações sobre o DOI: 10.1016/j.foodres.2023.113010 (Fonte: oaDOI API)
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