Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia
Alan Giovanini de Oliveira Sartori, Ana Sofia Martelli Chaib Saliba, Bruna Sousa Bitencourt, Jaqueline Souza Guedes, Larissa Catelli Rocha Torres, Severino Matias de Alencar, Pedro Esteves Duarte Augusto
Topics & Concepts
StarchFood scienceAnthocyaninGelatinDysphagiaChemistry3d printedBiochemistryMedicineBiomedical engineeringSurgeryDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesElectrospun Nanofibers in Biomedical Applications