Ana Paula Taboada Costa Santos Carvalho

Centre for Biotechnology and Fine Chemistry (CBQF)

Ana Paula Taboada Costa Santos Carvalho

apcarvalho@porto.ucp.pt

Ana P. Carvalho holds a PhD in Biotechnology and BSc in Food Engineering. She worked (at academic and industrial environments) in the production of bioactive lipids in closed photobioreactors. She also has a long experience in the valorisation of agro-industrial by-products in a biorefinery concept (namely omega-3 polyunsaturated fatty acids), with a strong in-depth in extraction of bioactive molecules and assessment of biological activities using in vitro systems. Her current research areas concern the valorisation of by-products through green extraction technologies and chemical/biological characterization of bioactive ingredients for application in food, feed, cosmetic and pharmaceutical areas.

Currently, she leads the Valorization of Fermentation Byproducts Lab at CBQF and she is senior researcher at ALCHEMY (UCP-Amyris joint collaboration project) as specialist in by-products valorisation and purification of compounds.

 

 

Publications

Ana P. Carvalho, Manuela M. Moreira, Cristina Delerue-Matos, Ana M. Gomes, Ana C. Freitas, Clara Grosso (2020). Chapter 4 – Valorization of lipid by-products. P 133-174. In Lipids and Edible Oils – properties, processing and applications. Charis M. Galanakis (Ed.). Elsevier Academic Press. ISBN: 978-0-12-817105-9

Elsa Ferreira Vieira, Cristina Soares, Susana Machado, Manuela Correia, Maria João Ramalhosa, Maria Teresa Oliva-Teles, Ana Paula Carvalho, Valentina Fernandes Domingues, Filipa Antunes, Teresa Azevedo Cardoso Oliveira, Simone Morais, Cristina Delerue-Matos (2018). Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile. Food Chemistry 269, 264–275. https://doi.org/10.1016/j.foodchem.2018.06.145

Ana Monteiro, Diogo Paquincha, Florinda Martins, Rui P. Queirós, Jorge A. Saraiva, Jaroslava Svarc-Gajic, Natasa Nastic, Cristina Delerue-Matos, Ana P. Carvalho (2018). Liquid by-products from fish canning industry as sustainable sources of w3 lipids. Journal of Environmental Management 219, 9-17. https://doi.org/10.1016/j.jenvman.2018.04.102

Marta Mendes, Ana P. Carvalho, Júlia M.C.S. Magalhães, Manuela Moreira, Luís Guido, Ana M. Gomes, Cristina Delerue-Matos (2016). Response surface evaluation of microwave-assisted extraction conditions for Lycium barbarum bioactive compounds, Innovative Food Science and Emerging Technologies 33, 319-326. DOI: 10.1016/j.ifset.2015.12.025

Sousa, S.C., Vázquez, J.A., Pérez-Martín, R.I., Carvalho, A.P., Gomes, A.M. (2017). Valorization of by-products from commercial fish species: Extraction and chemical properties of skin gelatins Molecules 22 (9), art. no. 1545, DOI: 10.3390/molecules22091545

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Researcher type

Post Doc

Academic CV