Ricardo Nuno Correia Pereira
University of Minho, Centre of Biological Engineering · CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
Research Interests
Food technoogy, Innovative food processing, moderate electric fields, pulsed electric fields, ohmic heating, protein functionality, allergenicity
Biography
Ricardo N. Pereira graduated in Food Engineering in 2003 by the Portuguese Catholic University, in Porto, Portugal. He has obtained MSc degree in Biotechnology - Bioprocess in 2007 and finished his PhD in Chemical and Biological Engineering (CEB) in 2011, both degrees at the School of Engineering, University of Minho (UMinho), in Braga, Portugal.
Education
-Ph.D. in Chemical and Biological Engineering, “Development of integrated food processing technologies based on the application of electric fields – Effects on denaturation of milk proteins”, UM, PT. From 2007 to 2011 -Master’s in science in Biotechnology – Bioprocess, “Analysis of Goat Milk Lipid Fraction Stability -Pumping and Thermal Effects on Free Fatty Acids Profile” UM, PT. From 2005 to 2007 -Graduation in Food Engineering, Portuguese Catholic University, Porto, PT. From 1998 to 2003
Recent Scopus Publications
- Production and characterization of potato protein-based cryogels produced by different gelation mechanisms
- Chitosan cryogels reinforced with nanocellulose–chitosome hybrid systems for enhanced mucoadhesive properties
- Assessment of Marine Microalgae's Bioactive Extracts Potential for Food Applications
- Microalgae extracts reduce appetite in zebrafish larvae linked to long-chain fatty acids and 5′-methylthioadenosine
- Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis
Links
- ORCID https://orcid.org/0000000315539693
- Google Scholar https://scholar.google.com/citations?user=QR41Fl4AAAAJ
- Scopus https://www.scopus.com/authid/detail.uri?authorId=25522198400