José Manuel Abecassis Empis
(Associate Professor)
Status at the IBB – Institute for Biotechnology and Bioengineering:
· Senior researcher
Status at Centre for Biological and Chemical Engineering:
· Senior researcher
Education:
· Agregação, IST, 1996
· Doctor Degree in Chemistry (Physical Organic Chem.), IST, 1982
· Degree in Chemical-Industrial Engineering, IST, 1970.
Area of scientific activity:
The main areas of R&D which José Empis has worked in are those of the processing and preservation of food and food ingredients quality, and of the development of novel foods and ingredients. Recent work includes themes in the following sub-areas:
· Microalgal biomass production and uses in the food chain
· Development of novel food ingredients and products, using vegetable protein and other functional food
· Fish processing and quality
·Use and detection of irradiation in food products
· Molecular inclusions in food products and ingredients
·Minimal processing and quality of fruits and vegetables
Positions:
Member of the Scientific Board of the Portuguese Food Quality and Safety Agency Installation Committee (http://www.agenciaalimentar.pt/) since June 2003.
Elected member of the Executive Board of FECS-Federation of European Chemical Societies, since October 2002, now EuCheMS.
Member of the Board of the CIHEAM - Centre International de Hautes Études Méditerranéennes, from July 2002.
President of INIAP-Instituto Nacional de Investigação Agrária e das Pescas, since July 2002.
Former President, Dep. Chem. Eng. IST, 2001-2
Co-ordinated the College of Chemical Engineers. Southern Portugal, 1999-2001.
He is also an Invited Professor at Instituto Superior de Agronomia since 1997, and is the Secretary of the "Division of Food Chemistry" of EuCheMS (ex-FECS, the Federation of European Chemical Societies).
Director of the Institute of Biotechnology, Fine Chemistry and Food Technologies (IBQTA) of INETI, (1993-1999).
Worked from 1985 until 1991 as a consultant, representing the IST, for an industrial group involved in food, feed, detergents and personal care products.
Books:
José Empis e Margarida Moldão Martins, 2000, ”Refrigeração”, monografia, colecção de acetatos, exemplos de aplicação e versão on-line, incluída na colecção” Produtos Hortofrutícolas”- ed. Principia-Publicações Universitárias e Científicas (ISBN 972-8589-19-0).
Margarida Moldão Martins e José Empis, 2000, ”Processamentos mínimos”, monografia, colecção de acetatos e versão on-line, incluída na colecção ”Produtos Hortofrutícolas”- ed. Principia-Publicações Universitárias e Científicas, (ISBN 972-8589-21-2).
Recent publications:
”The effect of calcium dips combined with mild heating of whole kiwifruit for
fruit slices quality maintenance”,
Sara Beirão-da-Costa,
Ana Cardoso, Luísa Louro Martins, José Empis, Margarida Moldão-Martins, Food
Chemistry, 108, 191-197, (2008).
”Influence of moderate heat
pre-treatments on physical and chemical characteristics of kiwifruit slices”
Sara Beirão-da-Costa, Ana Steiner, Lúcia Correia, Eduardo Leitão, José Empis,
Margarida Moldão-Martins, Eur. Food Res. Technol., 226, 641-651, (2008).
"Chlorella vulgaris used as colouring source in traditional butter cookies”Luísa
Gouveia, Ana Paula Baptista, Ana Miranda, José Empis & Anabela Raymundo, José
Empis, Innovative Food Science and Emerging Technologies 8, 433-436
(2007).
“Supercritical
Carbon Dioxide Extraction of Acorn Oil", Bernardo-Gil, M.G.,
Lopes, I.M.G., Casquilho, M., Ribeiro, M.A., Esquível, M.M., Empis, J.,
J. Supercritical Fluids 40, 344-348, (2007).
“Protein changes after irradiation and ice storage of horse mackerel (Trachurus trachurus”, R. Mendes, H. A. Silva, M. L. Nunes, J. M. A. Empis, Eur. Food Res. Technol., 224, 83-90, (2006).
“Rheological
characterization of coloured oil-in-water food emulsions with lutein and
phycocyanin added to the oil and aqueous phases “, Ana Paula Batista,
Anabela Raymundo, Isabel Sousa, José Empis, Food Hydrocolloids 20, 44-52
(2006).
“Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions”, L. Gouveia, A. Raymundo, A.P. Batista, I. Sousa, J. Empis, Eur. Food Research and Technology, 222, 362-367, 2006
“Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach” Ana Steiner, Marta Abreu, Lúcia Correia, Sara Beirão-da-Costa, Eduardo Leitão, Maria Luísa Beirão-da-Costa, José Empis e Margarida Moldão-Martins, Eur. Food Research and Technology, 222, 217-222, (2006)
“Effect of low-dose radiation and refrigeration on the microflora, sensory charachterictics and biogenic amines of atlantic horse mackerel (Trachurus trachurus”, R. Mendes, H. A. Silva, M. L. Nunes, J. M. A. Empis, Eur. Food Research and Technology, http://www.springerlink.com/media/7PABWMQGMR3E7A768X2M/Contributions/K/5/7/6/K5765788524J2225_html/fulltext.html, (2005).
”Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit”, S. Beirão-da-Costa, A. Steiner, L Correia, J. Empis, M. Moldão-Martins, Journal of Food Engineering, 76, 616-625 (2006).
“Coloured food emulsions – Implication of pigment addition on the rheological behaviour”, Ana Paula Batista, Anabela Raymundo, Isabel Sousa, José Empis, José Maria Franco, Food Biophysics, 1(4), 216-227 (2006).
“Fat mimetic capacity of Chlorella vulgaris biomass in oil in water emulsions stabilised by pea protein", A. Raymundo, L. Gouveia, A.P. Batista, J. Empis, I. Sousa, aceite, Food Research International - Special Issue Pigments in Food, 38, 961-965 (2005).
”Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit”, S. Beirão-da-Costa, A. Steiner, L Correia, J. Empis, M. Moldão-Martins, aceite, Journal of Food Engineering, (2005).
“Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach” Ana Steiner, Marta Abreu, Lúcia Correia, Sara Beirão-da-Costa, Eduardo Leitão, Maria Luísa Beirão-da-Costa, José Empis e Margarida Moldão-Martins, aceite, European Food Research and Technology, (2005)
“Effect of low-dose radiation and refrigeration on the microflora, sensory charachterictics andbiogenic amines of atlantic horse mackerel (Trachurus trachurus”, R. Mendes, H. A. Silva, M. L. Nunes, J. M. A. Empis, European Food Research and Technology, http://www.springerlink.com/media/7PABWMQGMR3E7A768X2M/Contributions/K/5/7/6/K5765788524J2225_html/fulltext.html, (2005)
Development and Optimization of Cultured Goat Cream Butter, Alicia Rodríguez, Andrea Bunger, Eduardo Castro, Isabel Sousa, and Jose Empis, in press, J. Am. Oil Chem. Soc. 80, 987-992, (2003).
“Relative stabilities of microalgal carotenoids in microalgal extracts, biomass, and fish feed; effect of storage conditions” Luisa Gouveia, José Empis, aceite, Innovative Food Science & Emerging Technologies, 4(2), 227-233 (2003).
”Ornamental koi carp (Cyprinus carpio) and goldfish (Carassius auratus) pigmentation with microalgal biomass” Luísa Gouveia, Paulo Rema, Óscar Pereira, José Empis, aceite, Aquaculture Nutrition 9, 123-129, (2003).
”Inclusion of carvone enantiomers in b-cyclodextrin: thermal behaviour and H®D, D®H exchanges”, Aida Moreira da Silva, J.M.A. Empis, J.J.C. Teixeira-Dias, Carbohydrate Research, 337, 2501, 2504, (2002).
“Pigmentation of gilthead seabream, Sparus aurata, (Lin., 1875) using Chlorella vulgaris microalga”, L. Gouveia, G. Choubert, E. Gomes, N. Pereira, J. Santinha, J. Empis, Aquaculture Research, 33, 987-993, (2002).
“Optimisation of the composition of low-fat o/w emulsions stabilised by white lupin protein”, Raymundo, A, Franco, J.M., Empis, J., Sousa, I., J. Am Oil Chemists Society, 79, 783-790, (2002).
”Bacterial removal of quinolizidine alkaloids from a L. albus aqueous extract”, Filomena Santana, Teresa Pinto, Arsénio Fialho, José Empis, J. Agric. Food Chem. 50, 2318-2323, (2002).
"Rheological behaviour of white pepper gels – a new method for studying the effect of irradiation", M. Paula Esteves, Anabela Raymundo, Isabel de Sousa, M. Eduarda Andrade and José Empis, Radiation Physics and Chemistry, 64(4), 323-329 (2002)
”Utilisation of natural and synthetic sources of carotenoids in the skin pigmentation of gilthead seabream (Sparus aurata)”, Emídio Gomes, Jorge Dias, Paula Silva, Luísa Valente, José Empis, Luísa Gouveia, Joanne Bowen and Andrew Young,Eur. Food Res. Technol., 214: 287-293 (2002)
"Bacterial removal of quinolizidine alkaloids from Lupinus albus flours", Filomena Santana e José Empis, Eur. Food Res. Technol, 212: 217-224, (2001).
"Extraction of lipids from Cherry Seed oil by supercritical carbon dioxide", Gabriela Bernardo-Gil, Cristiano Oneto, Paulo Antunes, M. Fátima Rodrigues, José M. Empis, Eur. Food Res. Technol, 212: 170-174, (2001).
"Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus)", Narcisa M. Bandarra, Irineu Batista, Maria L. Nunes, José M. Empis, Eur. Food Res. Technol., 212: 535-539, (2001)
"Influencia de la relación proteína de altramuz/tensioactivo en las propriedades de flujo y texturales de emulsions aceite en agua", A. Raymundo, J. Empis, I. Sousa, C. Gallegos y J. M. Franco, Grasas y Aceites, 52(3-4): 235-240 (2001),
"Optimisation of growth conditions of halophilic bacteria for the treatment of hypersaline wastewater", Carla A. Santos, Ana M. Vieira, Helena L. Fernandes, José A. Empis e J.M. Novais, J. Chemical Technology and Biotechnology, 76: 1147-1153 (2001).
"Study of the total replacement of egg by white lupin protein, emulsifiers and xanthan gum in yellow cakes", I. Arozarena, H. Bertholo, J. Empis, A. Bunger, I. Sousa, Eur. Food Res. Technol., 213: 312-316(2001).
"Deteriorative Changes During Ice Storage of Irradiated Blue Jack Mackerel (Trachurus picturatus)", R. Mendes, H.A.Silva, M.L. Nunes, and J. M. A. Empis, J. Food Biochem., 24: 89-106, (2000).
"Novel foods and food ingredients – What is the Mission of Food Scientists and Technologists?", M.Mota, J. Empis, Trends in Food Sci. Technol. 11: 161-168, (2000).
Contacts:
Telephone: +(351) 218 417 889 or 21 313 1741
Fax: +(351) 218 417 889 or 21 313 1783
E-mail: José Empis (IST)
Last updated, Friday, 24 April 2009