Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people (2023)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; GUEDES, JAQUELINE SOUZA - ESALQ ; BITENCOURT, BRUNA SOUSA - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.fbio.2023.103310
- Subjects: AMIDO; FRUTAS; IMPRESSÃO 3-D; MILHO; TEXTURA; TRANSTORNOS DE DEGLUTIÇÃO; TRATAMENTO TÉRMICO
- Keywords: Dietas disfágicas
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Bioscience
- ISSN: 2212-4292
- Volume/Número/Paginação/Ano: v. 56, art. 103310, p. 1-15, 2023
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
- Licença: publisher-specific-oa
-
ABNT
GUEDES, Jaqueline Souza e BITENCOURT, Bruna Sousa e AUGUSTO, Pedro Esteves Duarte. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, v. 56, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.103310. Acesso em: 29 dez. 2025. -
APA
Guedes, J. S., Bitencourt, B. S., & Augusto, P. E. D. (2023). Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, 56, 1-15. doi:10.1016/j.fbio.2023.103310 -
NLM
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310 -
Vancouver
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310 - Drying of roots and tubers
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- 3D food printing for special needs: Ingredient development for texture-modified diets
- Developing gelling ingredients to produce 3D-printed milk gels with tailored properties
- Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia
- Ethanol as a pre-treatment of starchy foods drying: effect on potato drying kinetics and starch properties
- Physicochemical and functional properties of a novel starch from uvaia ( Eugenia pyriformis ) seed, a native fruit from Brazil
Informações sobre o DOI: 10.1016/j.fbio.2023.103310 (Fonte: oaDOI API)
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