Laboratory of Food Biochemistry

Authors: DE SOUZA, WFC, DE CASTRO, RJS, SATO, HH

Article: Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential.

Journal: Bioprocess and Biosystems Engineering, 2022.

Authors: DE SOUZA, WFC, ALMEIDA, FLC, DE CASTRO, RJS, SATO, HH

Article: Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach.

Journal: Food Research International, v. 155, p. 111061, 2022.

Authors: DE SOUZA, WFC, ALMEIDA, FLC, DE MELO, AM, SOARES ASP, FORTE, MBS, DE CASTRO, RJS, SATO, HH

Article: Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils.

Journal: Food and Bioprocess Technology, 2022.

Authors: DE SOUZA, WFC, PEREIRA, I., LUCENA, FA, MARTINS, LP, FURTADO, RF, DE CASTRO, RJS, SATO, HH

Article: A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production.

Journal: Process Biochemistry, v. 114, p. 52-58, 2022.

Authors : DE SOUZA, WFC, LUCENA, FA, SILVA, KG, MARTINS, LP, DE CASTRO, RJS, SATO, HH

Article: Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf-life of grape cultivar 'Italia': Physicochemical and bioactive properties.

Journal: LWT - Food Science and Technology, v. 152, 112315, 2021.

Authors: DA CUNHA, MC, AGUILAR, JGS, SANTA, LINDO, SMDRO, DE CASTRO, RJS, SATO, HH

Article: L-asparaginase from Aspergillus oryzae spp.: effects of production process and biochemical parameters.

Journal: Preparative Biochemistry & Biotechnology, v. 51, 2021

Authors: CERESINO, EB; JOHANSSON, E; SATO, HH; PLIVELIC, TS; HALL, SA; BEZ, J; KUKTAITE R.

Article: Lupin protein isolate structure diversity in frozen-cast foams: effects of transglutaminases and edible fats.

Journal: Molecules, 2021.

Authors: CARVALHO, PH; KAWAGUTI, HY; DE SOUZA, WFC; SATO, HH.

Article: Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose.

Journal: Bioprocess and Biosystems Engineering, 2021.

Authors: CERESINO, EB; KUKTAITE, R .; HEDENQVIST, MS; SATO, HH; JOHANSSON, E.

Article: Processing conditions and transglutaminase sources to "drive" the wheat gluten dough quality.

Journal: Innovative Food Science & Emerging Technologies, v. 65, p. 102439, 2020.

Authors: RODRIGUES, FJ; CEDRAN, MF; BICAS, JL; SATO, HH

Article: Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications - A narrative review.

Journal: Food Research International, Vol. 137, p. 109682, 2020.

Authors: CERESINO, EB; JOHANSSON, E .; SATO, HH; PLIVELIC, T .; HALLS.; KUKTAITE, R.

Article: Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.

Journal: Food Hydrocolloids, v. 108, p. 105995, 2020.

Authors: ANGELOTTI, JAF; DIAS, FFG; SATO, HH; FERNANDES, P.; NAKAJIMA, VM; MACEDO, JA

Article: Improvement of soy isoflavones in aglycone extract content by free and immobilized B-glucosidase and Their Effects in lipid accumulation.

Journal: Applied Biochemistry and Biotechnology, p. 1-17, 2020.

Authors: CERESINO, EB; KUKTAITE, R .; SATO, HH; HEDENQVIST, MS; JOHANSSON, E.

Article: Impact of gluten separation process and transglutaminase source based on gluten dough properties.

Journal: Food Hydrocolloids, v. 87, p. 661-669, 2019.

Authors: RODRIGUES DE MELO, R .; ALNOCH, R .; SOUSA, A .; SATO, HH; RULLER, R .; MATEO, C.

Article: Cross-Linking with polyethylenimine confers better functional characteristics to an immobilized β-glucosidase from Exiguobacterium antarcticum B7.

Journal: Catalysts, v. 9, p. 223, 2019.

Authors: DIAS, FFG; AGUILAR, JGS; SATO, HH

Article: L-Asparaginase from Aspergillus spp .: production based on kinetics, thermal stability and biochemical characterization.

Journal: 3 Biotech, v. 9, p. 289, 2019.

Authors: AGUILAR, JGS; CARVALHO, AKF; Bento, HBS; SATO, HH

Article: Characterization of magnetic particles of azocasein-iron composite for protease purification.

Journal: Journal of Magnetism and Magnetic Materials, v. 486, p. 165288, 2019.

Authors: AGUILAR, JGS; CASTRO, RJS; SATO, HH

Article: Production of antioxidant peptides from pea protein using protease from Bacillus licheniformis LBA 46.

Journal : International Journal of Peptide Research and Therapeutics, p. 1, 2019.

Authors: CUNHA, MC; AGUILAR, JGS; MELO, RR; NAGAMATSU, ST; ALI, F .; CASTRO, RJS; SATO, HH

Article: Fungal L-asparaginase: Strategies for production and food applications.

Journal: Food Research International, Vol. 126, p. 108658, 2019.

Authors: AGUILAR, JGS; DE CASTRO, RJS; SATO, HH

Article: Alkaline protease production by Bacillus licheniformis lba 46 in a bench reactor: Effect of temperature and agitation.

Journal: Brazilian Journal of Chemical Engineering, v. 36, p. 615-625, 2019.

Authors: CERESINO, EB; DE MELO, RR; KUKTAITE, R .; HEDENQVIST, MS; ZUCCHI, TD; JOHANSSON, E .; SATO, HH

Article: Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems.

Journal: Food Chemistry, v. 241, p. 403-410, 2018.

Authors: AGUILAR, JGS; SATO, HH

Article: Microbial proteases: Production and application in Obtaining protein hydrolysates.

Journal: Food Research International, Vol. 103, p. 253-262, 2018.

Authors: DA CUNHA, MC; SILVA, LC; SATO, HH; DE CASTRO, RJS

Article: Using response surface methodology to Improve the L-asparaginase production by Aspergillus niger under solid-state fermentation.

Journal: Biocatalysis and Agricultural Biotechnology, v. 16, p. 31-36, 2018.

Authors: OHARA, A; SANTOS, JG; ANGELOTTI, JAF; BARBOSA, PPM; DIAS, FFG; BAGAGLI, MP; SATO, HH; DE CASTRO, RJS

Article: A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation.

Journal: Food Science and Technology (Online), v. 38, p. 131-137, 2018.