Pedro Silva

PhD Student


Qualifications

  • 2015: Integrated Master on Biological Engineering, Universidade do Minho
  • Since 2018: Nanoencapsulation of coffee melanoidins as a functional ingredient in the context of a circular economy
  • 2017 - 2017: Development of olive oil based systems through the use of gelation techniques
  • 2016 - 2017: Development of coatings for application on frozen salmon
  • 2016 - 2016: Development of technologies for the waterproofing of food components with intended aim for its incorporation into hydrophilic food matrices
  • 2015 - 2015: Analysis of an edible coating of chitosan as an alternative to glazing of frozen salmon

Recent Publications

1
Application of edible nanolaminate coatings with antimicrobial extract of Flourensia cernua to extend the shelf-life of tomato (Solanum lycopersicum L.) fruit
  • Postharvest Biology and Technology, 150, 19-27, 2019
2
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
  • Food Research International, 116, 1298-1305, 2019
3
Emerging opportunities in exploring the nutritional/functional value of amaranth
  • Food and Function, 9(11), 5499-5512, 2018
4
Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics
  • Food Hydrocolloids, 77, 8-16, 2018
5
Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
  • Journal of Food Engineering, 194, 79-86, 2017
Full List