José António Teixeira

Professor Catedrático




Carreira

  • Desde  2001: Professor Catedrático, Universidade do Minho
  • 1993 - 2001: Professor Associado, Universidade do Minho

Qualificações

  • 1988: , Universidade do Porto

Cargos e Responsabilidades

  • Desde  2016: Membro da Comissão Coordenadora da unidade de I&D , Centro de Engenharia Biológica
  • Desde  2014: Diretor de Curso, Programa Doutoral em Ciência e Tecnologia Alimentar e Nutrição
  • 2012 - 2016: Diretor de unidade de I&D, Centro de Engenharia Biológica
  • 2010 - 2012: Diretor de Departamento, Departamento de Engenharia Biológica
  • 2010 - 2012: Membro da Comissão Coordenadora da unidade de I&D , Centro de Engenharia Biológica
  • 2010 - 1012: Membro da Comissão Coordenadora da unidade de I&D , Centro de Engenharia Biológica
  • 2010 - 2016: Membro da Comissão Diretiva de Curso, Programa Doutoral em Engenharia Química e Biológica
  • 2011 - 2013: Coordenador do Colégio Regional Norte de Engenharia Quimica e Biológica da OE
  • Desde  2009: Presidente da Direcção da Sociedade Portuguesa de Biotecnologia
  • 2008 - 2008: Presidente da AG da SPBT
  • Desde  2018: Editor Chefe de Especialidade da Frontiers in Sustainable Food Systems
  • Desde  2013: Member of the Editorial Board of "BioMed Research International"
  • Desde  2013: Member of the Editorial Board of "The Scientific World Journal"
  • Desde  2011: Member of the Editorial Board of "CyTA - Journal of Food"
  • Desde  2010: Member of the Editorial Board of "Biotechnology Letters"
  • Desde  2009: Editor-in-Chief of "Boletim de Biotecnologia"
  • Desde  2009: Associate Editor of "Food and Bioprocess Technology"
  • Desde  2008: Member of the Editorial Board of "Brazilian Journal of Microbiology"
  • Desde  2008: Member of the Editorial Advisory Board of "Chemical Papers"

Gestão de Laboratórios

Honras e Prêmios

  • 2012: «Seed of Science» Engenharia e Tecnologias


Cursos

  • Projecto Individual em Engenharia Biológica ( Mestrado Integrado em Engenharia Biológica )


Projetos


Alunos de Investigação


Publicações Recentes

1
Hydrogel as an alternative structure for food packaging systems
  • Carbohydrate Polymers, 205, 106-116, 2019
2
  • Campos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Picó, Guillermo A.; Pintado, Maria Manuela
Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
  • Food Hydrocolloids, 87, 792-804, 2019
3
One-step co-culture fermentation strategy to produce high-content fructo-oligosaccharides
  • Carbohydrate Polymers, 201, 31-38, 2018
4
Lignin from an integrated process consisting of liquid hot water and ethanol organosolv: Physicochemical and antioxidant properties
  • International Journal of Biological Macromolecules, 120(Part A), 159-169, 2018
5
Comparative autohydrolysis study of two mixtures of forest and marginal land resources for co-production of biofuels and value-added compounds
  • Renewable Energy, 128, Part A, 20-29, 2018
6
Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
  • European Food Research and Technology, (In Press), 2018
7
Electric field processing: novel perspectives on allergenicty of milk proteins
  • Journal of Agricultural and Food Chemistry, 66(43), 11227-11233, 2018
8
Influence of mixing intensity on lysozyme crystallization in a meso oscillatory flow reactor
  • Crystal Growth and Design, 18(10), 5940-5946, 2018
9
Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends
  • Renewable and Sustainable Energy Reviews, 94, 656-668, 2018
10
Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread
  • Food Research International, 111, 544-555, 2018
11
Bioreactor design for enzymatic hydrolysis of biomass under the biorefinery concept
  • Chemical Engineering Journal, 347, 119-136, 2018
12
  • de Lima, Meire dos Santos Falcão; da Silva, Roberto Afonso; da Silva, Milena Fernandes; da Silva, Paulo Alberto Bezerra; Costa, Romero Marcos Pedrosa Brandão; Teixeira, José A.; Porto, Ana Lúcia Figueiredo; Cavalcanti, Maria Taciana Holanda
Brazilian kefir-fermented sheep's milk, a source of antimicrobial and antioxidant peptides
  • Probiotics and Antimicrobial Proteins, 10(3), 446-455, 2018
13
Optimization of lipid extraction from the oleaginous yeasts Rhodotorula glutinis and Lipomyces kononenkoae
  • AMB Express, 8(126), 2018
14
Ohmic Heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure
  • Current Opinion in Food Science, 22, 95-101, 2018
15
Cellulose nanocrystals from grape pomace: production, properties and cytotoxicity assessment
  • Carbohydrate Polymers, 192, 327-336, 2018
16
In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
  • Journal of Functional Foods, 46, 278-287, 2018
17
Valorization of pineapple waste for the extraction of bioactive compounds and glycosides using autohydrolysis
  • Innovative Food Science & Emerging Technologies, 47, 38-45, 2018
18
Use of edible films and coatings in cheese preservation: Opportunities and challenges
  • Food Research International, 107, 84-92, 2018
19
Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics
  • Food Hydrocolloids, 77, 8-16, 2018
20
Electric field-based technologies for valorization of bioresources
  • Bioresource Technology, 254, 325-339, 2018
Listagem Completa de Publicações