Pedro Silva

PhD Student


  • 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

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
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
  • Food Research International, 116, 1298-1305, 2019
Emerging opportunities in exploring the nutritional/functional value of amaranth
  • Food and Function, 9(11), 5499-5512, 2018
Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics
  • Food Hydrocolloids, 77, 8-16, 2018
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