Lea Silvia Sant’Ána

Papers 5

Obtaining hydrolyzed protein from wash water from tilapia surimi production.
Food Processing

Eliriane Jamas ¹ ; Rubens Monti ² ; Lea Silvia Sant’Ána ³

¹ CAUNESP ;

² Faculdade de Ciências Farmacêuticas ;

³ Faculdade de Ciências Agronômicas - Unesp Botucatu / UNESP Botucatu

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43055
Use of stable isotopes 13C and 15N in authentication of amazon prawn (Macrobrachium amazonicum, Heller 1862)
Food Safety

Costa, G.A. ¹ ; Lea Silvia Sant’Ána ² ; Valenti, W. C. ; [email protected] ; Carlos Ducatti ³

¹ Universidade Estadual Paulista “Júlio de Mesquita Filho” ;

² Faculdade de Ciências Agronômicas - Unesp Botucatu / UNESP Botucatu ;

³ Centro de Isótopos Estáveis / Instituto de Biociências / Universidade Estadual Paulista “Júlio de Mesquita Filho”

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42726
The effect of basil (Ocimum basilicum) as antioxidant during the cod desalt process.
Food Processing

Lea Silvia Sant’Ána ¹ ; Graziele Gustinelli Arantes de Carvalho ²

¹ Faculdade de Ciências Agronômicas - Unesp Botucatu / UNESP Botucatu ;

² Caunesp/Unesp / Universidade Estadual Paulista “Júlio de Mesquita Filho”

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42720
TRACEABILITY OF FISH: INFLUENCE OF DOMESTICATION LEVEL AND SIZE IN THE CHEMICAL COMPOSITION OF PORTUGUESE MEAGRE (Argirosomus regius)
Food Safety

Maria Leonor Nunes ; Milena Chaguri ¹ ; Lea Silvia Sant’Ána ² ; Amparo Gonçalves ; Sara Costa ; Ana Luisa Malvault ; António Marques

¹ Centro de Aquicultura da Unesp / Universidade Estadual Paulista “Júlio de Mesquita Filho” ;

² Faculdade de Ciências Agronômicas - Unesp Botucatu / UNESP Botucatu

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42256
SUSTAINABLE PRODUCTION OF TILAPIA BURGERS
Food Processing

Lea Silvia Sant’Ána ¹ ; Eliriane Jamas ² ; Fogaça, F. H. S. ³

¹ Faculdade de Ciências Agronômicas - Unesp Botucatu / UNESP Botucatu ;

² CAUNESP ;

³ EMBRAPA

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42018

XVI World Congress of Food Science and Technology - IUFoST

Obtaining hydrolyzed protein from wash water from tilapia surimi production.

Use of stable isotopes 13C and 15N in authentication of amazon prawn (Macrobrachium amazonicum, Heller 1862)

The effect of basil (Ocimum basilicum) as antioxidant during the cod desalt process.

TRACEABILITY OF FISH: INFLUENCE OF DOMESTICATION LEVEL AND SIZE IN THE CHEMICAL COMPOSITION OF PORTUGUESE MEAGRE (Argirosomus regius)

SUSTAINABLE PRODUCTION OF TILAPIA BURGERS

Co-authors (14)

Rubens Monti

Carlos Ducatti

Eliriane Jamas

Fogaça, F. H. S.

Maria Leonor Nunes

Milena Chaguri

Amparo Gonçalves

Sara Costa

Ana Luisa Malvault

António Marques

Graziele Gustinelli Arantes de Carvalho

Costa, G.A.

Valenti, W. C.

[email protected]

Publications in other proceedings