Laboratório de Bioquímica de Alimentos

Autores: CERESINO, E. B.; KUKTAITE, R.; HEDENQVIST, M. S.; SATO, H. H.; JOHANSSON, E.

Artigo: Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality.

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

Autores: RODRIGUES, F. J.; CEDRAN, M.F.; BICAS, J. L.; SATO, H. H.

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

Periódico: Food Research International, v. 137, p. 109682, 2020.

Autores: CERESINO, E. B.; JOHANSSON, E.; SATO, H. H.; PLIVELIC, T.; HALL, S.; KUKTAITE, R.

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

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

Autores: ANGELOTTI, J.A.F.; DIAS, F.F.G.; SATO, H.H.; FERNANDES, P. ; NAKAJIMA, V.M. ; MACEDO, J.A.

Artigo: Improvement of aglycone content in soy isoflavones extract by free and immobilized B-glucosidase and their effects in lipid accumulation.

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

Autores: CERESINO, E. B.; KUKTAITE, R.; SATO, H. H.; HEDENQVIST, M. S.; JOHANSSON, E.

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

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

Autores: RODRIGUES DE MELO, R.; ALNOCH, R.; SOUSA, A.; SATO, H. H.; RULLER, R.; MATEO, C.

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

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

Autores: DIAS, F. F. G.; AGUILAR, J. G. S.; SATO, H. H.

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

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

Autores: AGUILAR, J. G. S.; CARVALHO, A. K. F.; BENTO, H. B. S.; SATO, H. H.

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

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

Autores: AGUILAR, J. G. S.; CASTRO, R. J. S.; SATO, H. H.

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

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

Autores: CUNHA, M.C.; AGUILAR, J.G.S.; MELO, R.R.; NAGAMATSU, S.T.; ALI, F.; CASTRO, R.J.S.; SATO, H.H.

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

Periódico: Food Research International, v. 126, p. 108658, 2019.

Autores: AGUILAR, J. G. S.; DE CASTRO, R. J. S.; SATO, H. H.

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

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

Autores: CERESINO, E. B.; DE MELO, R. R.; KUKTAITE, R.; HEDENQVIST, M. S.; ZUCCHI, T. D.; JOHANSSON, E.; SATO, H. H.

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

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

Autores: AGUILAR, J. G. S.; SATO, H. H.

Artigo: Microbial proteases: Production and application in obtaining protein hydrolysates.

Periódico: Food Research International, v. 103, p. 253-262, 2018.

Autores: DA CUNHA, M. C.; SILVA, L. C.; SATO, H. H.; DE CASTRO, R. J. S.

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

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

Autores: OHARA, A.; SANTOS, J. G.; ANGELOTTI, J. A. F.; BARBOSA, P. P. M.; DIAS, F. F. G.; BAGAGLI, M. P.; SATO, H. H.; DE CASTRO, R. J. S.

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

Periódico: Ciência e Tecnologia de Alimentos (Online), v. 38, p. 131-137, 2018.