Ruann de Castro
Laboratory of Food Biochemistry at SLACA 2021!
The largest congress on Food Science in Latin America, SLACA, reached its 26th year of existence and in its 14th edition brought as its theme the "Impact of Food Science on Health and Disease". The Symposium had the participation of several researchers from Brazil and the world who presented and discussed several current themes in the food area.
With an always very active participation in Slaca editions, the research group of the Laboratory of Food Biochemistry had the opportunity to share results about the works developed by Scientific Initiation, Masters and Doctorate students. Want to know more? Discover the work being developed by our research group by accessing the videos on the links below!
Effects of process parameters on the recovery of compounds with antioxidant properties from banana bracts (maçã variety).
Immobilization of a protease from Bacillus licheniformis in chitosan by covalent bonding.
Effects of simulated digestion on the antioxidant, antidiabetic, and antihypertensive properties of black cricket (Gryllus assimilis) protein hydrolysates.
Simultaneous production of proteases and antioxidant peptides by Aspergillus oryzae using chicken viscera flour as substrate for solid state fermentation.
In vitro digestion of germinated mustard grains and its effects on phenolic profile and antioxidant potential.
Influence of different technological processes on the antioxidant properties of common bean (Phaseolus vulgaris cv. Carioca) protein hydrolysates.
Changes in antioxidant activity of lentil proteins after enzymatic hydrolysis and different processing treatments.
Generation of antioxidant peptides from chicken viscera proteins by enzymatic hydrolysis.
How process parameters can affect the biological properties of plant-based fermented beverages?
Germination and fermentation as strategies to produce a functional plant-based beverage.
Immobilization of probiotic microorganisms and application in apple juice fermentation: effects on cell viability and antioxidant properties of the fermented product.
How can some parameters of process affect the α-amylase production by Aspergillus oryzae using chicken viscera flour as substrate under solid state fermentation?