Maria Manuela Faria Amorim

Centre for Biotechnology and Fine Chemistry (CBQF)

Maria Manuela Faria Amorim

mamorim@porto.ucp.pt

Maria Manuela Faria Amorim is as a researcher at Alchemy Project – in the extraction and purification of polysaccharides from spent yeast and their biological valorization. Holds a PhD in Biotechnology (Food Science and Engineering) and BSc in Microbiology at ESB. Research work and interests targets mainly in the separation and recovery of functional macro- and micro-molecules from different by-products, as well as their implementation as bioactive compounds with different applications and industries. Throughout this time, participated in R&D projects between university and industry within the circular economy and valorization of agro-industrial co-products framework.

 

 

Publications

Amorim, M., Pinheiro, H., & Pintado, M. (2019). Valorization of spent brewer's yeast: Optimization of hydrolysis process towards the generation of stable ACE-inhibitory peptides. LWT, 111, 77-84.

de Carvalho, N. M., Walton, G. E., Poveda, C. G., Silva, S. N., Amorim, M., Madureira, A. R., ... & Jauregi, P. (2019). Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota. Journal of Functional Foods, 59, 101-109.

Costa, J. R., Amorim, M., Vilas-Boas, A., Tonon, R. V., Cabral, L. M., Pastrana, L., & Pintado, M. (2019). Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract. Food & function, 10(4), 1856-1869.

Amorim, M., Pereira, J. O., Gomes, D., Pereira, C. D., Pinheiro, H., & Pintado, M. (2016). Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process. Journal of food engineering185, 42-47.

Amorim, M. M., Pereira, J. O., Monteiro, K. M., Ruiz, A. L., Carvalho, J. E., Pinheiro, H., & Pintado, M. (2016). Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foods. Food & function7(5), 2331-2337.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Researcher type

Post Doc

Academic CV