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师资队伍

 
师资队伍
张慢
发布日期:2019-04-22浏览次数:字号:[ ]

张慢

博士,讲师

联系方式

地址:扬州市华扬西路196号扬州大学旅游烹饪永利402官方网站登录·食品科学与工程永利402官方网站登录

邮编: 225127

E-mailmzhang100@yzu.edu.cn

个人简要经历与学历

2006.09-2010.06   合肥工业大学   食品科学与工程专业   本科

2010.09-2014.06   合肥工业大学   农产品加工及贮藏专业   硕士

2014.09-2019.01   江南大学   食品科学与工程专业   博士

2019.4-至今      扬州大学食品科学与工程永利402官方网站登录   讲师

主要研究方向

1.食品风味化学

2.香精香料

3.食品功能性组分提取及性质研究

主要讲授课程

暂无

科研项目

1. 参与:

2. 参与:

发表论文

[1] Man Zhang, Xiao Chen, Khizar Hayat, Emmanuel Duhoranimana, Xiaoming Zhang*, Shuqin Xia, Jingyang Yu, Fenglei Xing. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Research International, 2018, 109, 72-81.

[2] Man Zhang, Eric Karangwa, Emmanuel Duhoranimana, Xiaoming Zhang*, Shuqin Xia, Jingyang Yu, Man Xu. Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression. Flavour and Fragrance Journal, 2017, 32(6), 470-483.

[3] Man Zhang, Lijun Pan*, Shaotong Jiang, Yuwen Mo. Protective effects of anthocyanins from purple sweet potato on acute carbon tetrachloride-induced oxidative hepatotoxicity fibrosis in mice. Food and Agricultural Immunology, 2016, 27(2), 157-170.

[4] Huining Chen, Heping Cui, Man Zhang, Khizar Hayat, Jingyang Yu, Shuqin Xia, Yun Zhai, Xiaoming Zhang*. Improving the flavor and oxidation resistance of processed sunflower seeds with Maillard peptides. Food and Bioprocess Technology, 2019, 12(5): 809-819.

[5] Liping Jiao, Shuqin Xia*, Xiaoming Zhang, Jianzeng Liu, Jingyang Yu, Man Zhang, Xuejiao Wang, Xiangzhen Qi. Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch. RSC Advances, 2019, 9(3): 1664-1670.

[6] Ildephonse Habinshuti, Xiao Chen, Jingyang Yu, Odile Mukeshimana, Emmanuel Duhoranimana, Eric Karangwa, Bertrand Muhoza, Man Zhang, Shuqin Xia, Xiaoming Zhang*. Antimicrobial, antioxidant and sensory properties of Maillard Reaction Products (MRPs) derived from sunflower, soybean and corn meal hydrolysates. LWT-Food Science and Technology, 2019, 101: 694-702.




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