Carlos Pereira

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Full Professor

Instituto Politécnico de Leiria

Portugal

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About

Carlos Pereira is a Full Professor at Instituto Politécnico de Coimbra, Portugal. His research focuses on the development of sustainable food products, particularly involving whey-based materials, probiotics, and bioprotective cultures. Recent publications include studies on edible films, low-fat yoghurts, and the application of ultrafiltration in dairy products, reflecting his commitment to innovative approaches in food science and technology.

Recent Grants

Grant: Close

BeirInov - Sustentabilidade na cadeia de valor de produtos enchidos

Open Date: 2021-07-01

Close Date: 2023-06-01

Grant: Close

S4Agro - Soluções Sustentáveis para o Setor Agroindustrial

Open Date: 2020-04-01

Close Date: 2023-02-01

Grant: Close

MobFood

Open Date: 2017-12-01

Close Date: 2020-11-01

Grant: Close

MobFood

Open Date: 2017-12-01

Close Date: 2020-11-01

Grant: Close

LACTIES: Inovação, Eco-Eficiência e Segurança em PME’s do Setor dos Lacticínios

Open Date: 2017-12-01

Close Date: 2020-01-01

Articles (16)

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2024

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2022

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2022

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2022

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2021

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2021

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2021

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2021

Collaborators (9)

Mirosława Krzywdzińska-Bartkowiak

University of Life Sciences in Poznań

POLAND

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Katarzyna Szkolnicka

West Pomeranian University of Technology

POLAND

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Lara Campos

Invited Assistant Professor

PORTUGAL

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Olga Díaz

Universidade de Santiago de Compostela

SPAIN

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Carla Brazinha

Universidade de Aveiro

PORTUGAL

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Angel Cobos

Full Professor

Universidade de Santiago de Compostela

SPAIN

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Marta Helena Fernandes Henriques

Adjunct Professor

Instituto Politécnico de Leiria

PORTUGAL

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Susana Dias

Professor Adjunto

Instituto Politécnico de Leiria

PORTUGAL

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João Freire de Noronha

Professor Coordenador

Instituto Politécnico de Coimbra Escola Superior de Educação de Coimbra

PORTUGAL

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Carlos Pereira

Research Interests

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About

Recent Grants

Articles (16)

Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners

A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey

Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products

Sheep’s Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture

Stress response of European seabass (Dicentrarchus labrax) fed plant-based diets supplemented with swine blood hydrolysates

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate

Integrated ultrafiltration, nanofiltration, and reverse osmosis pilot process to produce bioactive protein/peptide fractions from sardine cooking effluent

Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs

Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates

Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Collaborators (9)

Mirosława Krzywdzińska-Bartkowiak

Katarzyna Szkolnicka

Lara Campos

Olga Díaz

Carla Brazinha

Angel Cobos

Marta Helena Fernandes Henriques

Susana Dias

João Freire de Noronha

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