Enzymatic conversion of red tilapia (Oreochromis niloticus) by-products in functional and bioactive products (2023)
- Authors:
- USP affiliated authors: GALVÃO, JULIANA ANTUNES - ESALQ ; FABRICIO, LUIS FELIPE DE FREITAS - ESALQ ; GAZIOLA, SALETE APARECIDA - ESALQ ; AZEVEDO, RICARDO ANTUNES DE - ESALQ ; VIEIRA, THAIS MARIA FERREIRA DE SOUZA - ESALQ ; OETTERER, MARILIA GOMES - ESALQ ; SÁNCHEZ, DANIEL VÁZQUEZ - ESALQ
- Unidade: ESALQ
- DOI: 10.1080/10498850.2023.2187731
- Subjects: ALIMENTOS FUNCIONAIS; ANTIOXIDANTES; ENZIMAS; HIDRÓLISE; PROTEÍNAS; SUBPRODUTOS COMO ALIMENTO; TILÁPIA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Aquatic Food Product Technology
- ISSN: 1049-8850
- Volume/Número/Paginação/Ano: v. 32, n. 3, p. 269–291, 2023
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
VÁZQUEZ-SÁNCHEZ, Daniel et al. Enzymatic conversion of red tilapia (Oreochromis niloticus) by-products in functional and bioactive products. Journal of Aquatic Food Product Technology, v. 32, n. 3, p. 269–291, 2023Tradução . . Disponível em: https://doi.org/10.1080/10498850.2023.2187731. Acesso em: 13 fev. 2026. -
APA
Vázquez-Sánchez, D., Nepomuceno, E. F. do V., Galvão, J. A., Fabricio, L. F. de F., Gaziola, S. A., Azevedo, R. A., et al. (2023). Enzymatic conversion of red tilapia (Oreochromis niloticus) by-products in functional and bioactive products. Journal of Aquatic Food Product Technology, 32( 3), 269–291. doi:10.1080/10498850.2023.2187731 -
NLM
Vázquez-Sánchez D, Nepomuceno EF do V, Galvão JA, Fabricio LF de F, Gaziola SA, Azevedo RA, Vieira TMF de S, Oetterer MG. Enzymatic conversion of red tilapia (Oreochromis niloticus) by-products in functional and bioactive products [Internet]. Journal of Aquatic Food Product Technology. 2023 ; 32( 3): 269–291.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1080/10498850.2023.2187731 -
Vancouver
Vázquez-Sánchez D, Nepomuceno EF do V, Galvão JA, Fabricio LF de F, Gaziola SA, Azevedo RA, Vieira TMF de S, Oetterer MG. Enzymatic conversion of red tilapia (Oreochromis niloticus) by-products in functional and bioactive products [Internet]. Journal of Aquatic Food Product Technology. 2023 ; 32( 3): 269–291.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1080/10498850.2023.2187731 - Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger
- Composition, Functional Properties, Antioxidant Activity and Efficiency as Bacterial Growth Medium of Minced Tilapia (Oreochromis niloticus) Wash-Water
- Quality Index Method (QIM) Scheme Developed for Whole Nile Tilapias (Oreochromis niloticus) Ice Stored under Refrigeration and Correlation with Physicochemical and Microbiological Quality Parameters
- Optimizing byproduct processing for clean label foods: avocado and MSM‐Tambaqui with a focus on zero waste
- Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities
- Assessment of industrial waste from the Nile tilapia (Oreochromis niloticus) processing industry concerning trace metals and contaminants
- Traceability system in cod fishing
- Availability of Fish in Brazilian Households: Analysis of Data from the 2008-2009 Survey of Family Budgets
- Relationship between the price of fish and its quality attributes: a study within a community at the University of São Paulo, Brazil
- Fish consumption and lifestyle: a cross-sectional study
Informações sobre o DOI: 10.1080/10498850.2023.2187731 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3149244-Enzymatic Convers... |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
