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 MATOS, FM; DE LACERDA, JTJG; ZANETTI, G.; DE CASTRO, RJS

Article: Production of black cricket protein hydrolysates with α-amylase, α-glucosidase and angiotensin I-converting enzyme inhibitory activities using a mixture of proteases.

Journal: Biocatalysis and Agricultural Biotechnology, v. 39, p. 102276, 2022.

Authors: GOMES, A., COSTA, ALR, DIAS, PR, DE CASTRO, RJS, SILVA, EK

Article: Sonoprocessing of freshly squeezed orange juice: ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability.

Journal: Food Control, v. 130, 10839, 2021.

Authors: SOUZA, WFC; LUCENA, FA; DE CASTRO, RJS; OLIVEIRA, CP; QUIRINO, MR; MARTINS, LP

Article: Exploiting the chemical composition of essential oils from and its antimicrobial and antioxidant properties.

Journal: Journal of Food Science, 2021.

Authors: RASERA, GB, OHARA, A., DE CASTRO, RJS

Article: Innovative and emerging applications of cannabis in food and beverage products: From an illicit drug to a potential ingredient for health promotion.

Journal: Trends in Food Science & Technology, v. 115, p. 31-41, 2021.

Authors: DE MATOS, FM, DE CASTRO, RJS

Article : Edible insects as potential sources of proteins for obtaining bioactive peptides.

Journal : Brazilian Journal of Food and Technology, vol. 24, p. 1-13, 2021.

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, vol. 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: CASARIN, ALF; RASERA, GB; DE CASTRO, RJS.

Article: Combined biotransformation processes affect the antioxidant, antidiabetic and protease inhibitory properties of lentils.

Journal: Process Biochemistry, v. 102, p. 250-260, 2021.

Authors: MATOS, FM; NOVELLI, PK; DE CASTRO, RJS

Article: Enzymatic hydrolysis of black cricket (Gryllus assimilis ) proteins positively affects their antioxidant properties.

Journal: Journal of Food Science, v. 86, n. 2, p. 571-578, 2021.

Authors: BREXÓ, RP, BRANDÃO, LR, CHAVES, RD, DE CASTRO, RJS, CÂMARA JR., AA, ROSA, CA, SANT'ANA, AS

Article: Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes.

Journal: Food and Bioproducts Processing, v. 124, p. 107-120, 2020.

Authors: MAGRO, AEA; DE CASTRO, RJS

Article: Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils.

Journal: Biocatalysis and Agricultural Biotechnology , v. 28, 101753, 2020.

Authors: OHARA, A .; CASON, VG; NISHIDE, TG; DE MATOS, FM; DE CASTRO, RJS

Article: Improving the antioxidant and Antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases .

Journal: Biocatalysis and Biotransformation , v. 38, p. 1-9, 2020.

Authors: MARSON, GV; DE CASTRO, RJS; BELLEVILLE, M.; HUBINGER, MD

Article: Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications.

Journal: World Journal of Microbiology and Biotechnology (Online), v. 36, p. 1-22, 2020.

Authors: RODRIGUES NETA, IM; DE CASTRO, RJS

Article: Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties.

Journal: Biocatalysis and Biotransformation, v. 38, p. 15-23, 2020.

Authors: RASERA, GB; HILKNER, M. H; DE CASTRO, RJS

Article: Free and insoluble-bound phenolics: how does the variation of These compounds Affect the antioxidant properties of mustard grains During germination?

Journal: Food Research International, Vol. 133, p. 109115, 2020.

Authors: VICENSSUTO, GM; DE CASTRO, RJS

Article: Development of a novel probiotic milk product with enhanced antioxidant properties using mango peel as a fermentation substrate.

Journal: Biocatalysis and Agricultural Biotechnology, v. 24, p. 101564, 2020.

Authors: RASERA, GB; DE CASTRO, RJS

Article: Germination of grain: a systematic review of how the biochemical processes involved affect the profile and content of phenolic compounds and their antioxidant properties.

Journal: Brazilian Journal of Natural Sciences, v. 3, p. 287-300, 2020.

Authors: OLIVEIRA, IMA; CASTRO, RJS

Article: Kefir fermentation as a bioprocess to Improve lentils antioxidant properties: is it worthwhile?

Journal: Brazilian Journal of Food Technology, v. 23, e2019120, 2020.

Authors: DOS SANTOS AGUILAR, JG; DE SOUZA, AK S; DE CASTRO, RJS

Article: Enzymatic hydrolysis of chicken viscera to obtain added-value protein hydrolysates with antioxidant and antihypertensive properties.

Journal: International Journal of Peptide Research and Therapeutics, v. 26, p. 717-725, 2020.

Authors: SILVA, VG; DE CASTRO, RJS

Article: Enzymatic hydrolysis of proteins from chicken viscera in the presence of an ionic liquid enhanced their antioxidant properties.

Journal: Waste and Biomass Valorization, v. 11, p. 3183-3193, 2020.

Authors: AGUILAR, JGS; CASON, VG; DE CASTRO, RJS

Article: Improving antioxidant activity of black bean protein by hydrolysis with protease combinations.

Journal: International Journal of Food Science and Technology, v. 54, p. 34-41, 2019.

Authors: RASERA, GB; HILKNER, M. H; DE ALENCAR, SM; DE CASTRO, RJS

Article: Biologically active compounds from white and black mustard grains: an optimization study for recovery and identification of phenolic antioxidants.

Journal: Industrial Crops and Products, v. 135, p. 294-300, 2019.

Authors: DE OLIVEIRA, CC; DE SOUZA, AKS; DE CASTRO, RJS

Article: Bioconversion of chicken feather meal by Aspergillus niger : simultaneous enzymes production using a cost-effective feedstock under solid state fermentation.

Journal: Indian Journal of Microbiology, v. 59, p. 209-216, 2019.

Authors: MAGRO, AEA; SILVA, LC; RASERA, GB; DE CASTRO, RJS

Article: Solid-state fermentation of an efficient strategy for the biotransformation of lentils: enhancing Their antioxidant and Antidiabetic potentials.

Journal: Bioresources and Bioprocessing, v. 6, p. 38, 2019.

Authors: DA SILVA, VG; DE CASTRO, RJS

Article: Biocatalytic action of proteases in ionic liquids: Improvements on their enzymatic activity, thermal stability and kinetic parameters.

Journal: International Journal of Biological Macromolecules, v. 114, p. 124-129, 2018.

Authors: DE CASTRO, RJS; OHARA, A .; AGUILAR, JGS; DOMINGUES, MAF

Article: Nutritional, functional and biological properties of insect proteins: Processes for Obtaining, consumption and future challenges.

Journal: Trends in Food Science & Technology, v. 76, p. 82-89, 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.