Ruann de Castro received the Bachelor's degree in Food Engineering from Federal University of Ceará in 2010 and Master and Ph.D. degrees in Food Science from University of Campinas in 2012 and 2015. In 2016, Castro joined as Professor of Food Biochemistry and Biotechnology within the School of Food Engineering at the University of Campinas (UNICAMP), Brazil. He has experience in Food Science and Technology with a particular interest in the following subjects: food biochemistry, food biotechnology, bioactive compounds and process optimization using statistical methods. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
A practice, convenient and natural diet is strongly present in the daily of people who aim a healthy lifestyle. Germination is a technique explored in many scientific researches to improve the biological, nutritional and functional characteristics of grains and seeds. The facility of execution turns this process quite convenient for people with restricted diet, that could obtain germinate…
Biotransformation of plant substrates has been used in a variety of configurations to positively modify nutritional and biological properties of various types of compounds. Functional characteristics of plant foods, such as legumes, are mainly attributed to their bioactive compounds, such as phenolics and peptides. Lentil (Lens culinaris) is one of the most widely produced legumes worldwi…
| 2 / 2 | Completed research grants |
| Associated processes | |
CV Lattes
ORCID