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
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão submetida (Pré-print)
- Acessar versão aberta:
-
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: 01 abr. 2026. -
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 2026 abr. 01 ] 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 2026 abr. 01 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310 - Drying of roots and tubers
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- Developing gelling ingredients to produce 3D-printed milk gels with tailored properties
- 3D food printing for special needs: Ingredient development for texture-modified diets
- Ethanol as a pre-treatment of starchy foods drying: effect on potato drying kinetics and starch properties
- Strategies dor developing 3D-printed products: from dysphagia-friendly foods to biomaterials for health
- Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion
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