Laboratório de Bioquímica de Alimentos

Autores: RASERA, G. B., OHARA, A., DE CASTRO, R. J. S.

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

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

Autores: GOMES, A., COSTA, A. L. R., DIAS, P. R., DE CASTRO, R. J. S., SILVA, E. K.

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

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

Autores: DA CUNHA, M. C., AGUILAR, J. G. S., SANTA, LINDO, S. M. D. R. O., DE CASTRO, R. J. S., SATO, H. H.

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

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

Autores: CASARIN, A. L. F.; RASERA, G. B.; DE CASTRO, R. J. S.

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

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

Autores: MATOS, F. M.; NOVELLI, P. K.; DE CASTRO, R. J. S.

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

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

Autores: BREXÓ, R. P., BRANDÃO, L. R., CHAVES, R. D., DE CASTRO, R. J. S., CÂMARA JR., A. A., ROSA, C. A., SANT’ANA, A. S.

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

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

Autores: MAGRO, A. E. A.; DE CASTRO, R. J. S.

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

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

Autores: OHARA, A.; CASON, V. G.; NISHIDE, T. G.; DE MATOS, F. M.; DE CASTRO, R. J. S.

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

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

Autores: MARSON, G. V. ; DE CASTRO, R.J.S. ; BELLEVILLE, M. ; HUBINGER, M. D.

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

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

Autores: RODRIGUES NETA, I. M.; DE CASTRO, R. J. S.

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

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

Autores: RASERA, G. B.; HILKNER, M. H; DE CASTRO, R. J. S.

Artigo: Free and insoluble-bound phenolics: how does the variation of these compounds affect the antioxidant properties of mustard grains during germination?

Periódico: Food Research International, v. 133, p. 109115, 2020. 

Autores: VICENSSUTO, G. M.; DE CASTRO, R. J. S.

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

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

Autores: RASERA, G. B.; DE CASTRO, R. J. S.

Artigo: Germinação de grãos: uma revisão sistemática de como os processos bioquímicos envolvidos afetam o conteúdo e o perfil de compostos fenólicos e suas propriedades antioxidantes.

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

Autores: OLIVEIRA, I. M. A.; CASTRO, R. J. S.

Artigo: Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

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

Autores: DOS SANTOS AGUILAR, J. G.; DE SOUZA, A. K. S; DE CASTRO, R. J. S.

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

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

Autores: SILVA, V. G.; DE CASTRO, R. J. S.

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

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

Autores: AGUILAR, J. G. S.; CASON, V. G.; DE CASTRO, R. J. S.

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

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

Autores: RASERA, G. B.; HILKNER, M. H; DE ALENCAR, S. M.; DE CASTRO, R. J. S.

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

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

Autores: DE OLIVEIRA, C. C.; DE SOUZA, A. K. S.; DE CASTRO, R. J. S.

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

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

Autores: MAGRO, A. E. A.; SILVA, L. C.; RASERA, G. B.; DE CASTRO, R. J. S.

Artigo: Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials.

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

Autores: DA SILVA, V. G.; DE CASTRO, R. J. S.

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

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

Autores: DE CASTRO, R. J. S.; OHARA, A.; AGUILAR, J. G. S.; DOMINGUES, M. A. F.

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

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