Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Enriched puree potato with soy protein for dysphagia patients by using 3D printing
ArticleAbstract: Dysphagia affects a person's ability to swallow, and it causes health problems by directly limitingPalabras claves:IDDSI, texture modified, thixotropy, tPA, Viscosity, yield stressAutores:Gràcia A., Jordi Saldo, Mirazimi F., Pujolà M., Sepulcre F.Fuentes:scopusPreparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
ArticleAbstract: Recently, personalized meals and customized food design by means of 3D printing technology have beenPalabras claves:3D food printing, fortified food, nutrition, Protein, rheology, textureAutores:Gràcia A., Jordi Saldo, Mirazimi F., Pujolà M., Sepulcre F.Fuentes:scopusStudy the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
ArticleAbstract: The creation of 3D printed food with programmed texture has the ambition of getting personalized proPalabras claves:3D Printing, Albumin protein, Cricket protein, Sensory evaluation, Soya protein, Texture analysisAutores:Jordi Saldo, Mirazimi F., Pujolà M., Sepulcre F.Fuentes:scopus