华中农业大学食品科学技术学院导师介绍：杨宏

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姓名：杨宏
性别：男
职称：教授
电话：1527370690
E-mail：yangh@mail.hzau.edu.cn
学历学位：工学博士
硕/博士生导师：博导
研究方向：

个人简介
2009-现在，华中农业大学食品科技学院，教授、博导
2006-2009，弗吉尼亚州立大学，副教授
2001-2006，北卡农业技术州立大学，助教授
1998-2001，宾夕法尼亚州立大学，助研
1997-1998，犹他州立大学，助研
1995-1997，俄勒冈州立大学，助研
1990-1994，成都市化工公司，工程师
1986-1990，四川轻化工学院食品工程专业，工学士学位

教学情况
担任研究生、本科生《水产品加工》、《食品加工》、《食品安全和检测》等课程的教学工作。

研究课题
Value-addedproductsfromfarm-raisedfishwithinnovativetechnologies(USDA/CSREES/Evans-AllenGrants,2007-2010)
DevelopmentofGranularActivatedCarbonforWastewaterTreatmentusingNorthCarolinaAgriculturalBy-Products(Evans-AllenGrants,2005)
Outreachprogramforsmallfarmstolearnnewsanitizationtechnologyforwashingvegetables(Evans-Allen,2004)
Astrategicalliancebetweenfarmersanduniversitytoincreaseincome(CSREES/USDA,2002)
GranularactivatedcarbonmadefromNorthCarolinaagriculturalby-products(CSREES/USDA,2001)

获奖及专利

主要论文
1.Liu,Y.,Cheng,G.,Han,T.,Yang,H.,Ibrahim,S.A.,andHuang,W.2012.MicrobialtransformationoftectoridinfromPuerariaflosbyLactobacillusandbifidobacteria.FoodChemistry.131(1),149-154.
2.Ding,Y.,Liu,Y.,Yang,H.,Liu,R.,Rong,J.,Zhao,S.,andXiong,S.2011.EffectsofCaCl2onchemicalinteractionsandgelpropertiesofsurimigelsfromtwospeciesofcarps.EuropeanFoodResearchandTechnology,233(4),569-576.
3.Liu,R.,Zhao,S.,Yang,H.,Li,D.,Xiong,S.,andXie,B.2011.Comparativestudyonthestabilityoffishactomyosinandporkactomyosin.MeatScience,88(2),234-240.
4.Feng,X.,Cheng,G.,Chen,S.,Yang,H.,andHuang,W.2010Evaluationoftheburnhealingpropertiesofoilextractionfromhouseflylarvainmice.JournalofEthnopharmacology.130(3),586-592.
5.Guo,A.,Liu,T.,Xie,J.,Wang,H.,Yang,H.,Zheng,H.,Chen,T.,Zhang,M.,andMa,H..2010.TracingthefoodsourcesofisolatedstrainsofListeriamonocytogenesthroughfattyacidprofilesanalysis.FoodControl.21(8),1092-1098.
6.Liu,R.,Zhao,S.,Yang,H.,Liu,Y.,Xiong,S.,Xie,B.,andQin,L.2010.EffectofpHonthegelpropertiesandsecondarystructureoffishmyosin.FoodChemistry.121,196-202.
7.Ibrahim,S.A.,Tse,T.,Yang,H.,andFraser,A.2009.AntibacterialactivityofacrudechiveextractagainstSalmonellainculturemedium,beefbrothandchickenbroth.FoodProtectionTrends.29(3),155-160.
8.Ibrahim,S.A.,Yang,H.,andSeo,C.W.2008.AntimicrobialactivityoflacticacidandcopperongrowthofsalmonellaandEscherichiacoliO157:H7inlaboratorymediaandcarrotjuice.FoodChemistry.109,137-143.
9.Wilson,K.,Yang,H.,Seo,C.W.,andMarshall,W.E.2006.Selectmetaladsorptionbyactivatedcarbonmadefrompeanutshells.BioresourceTechnology.97,2266-2270.
10.Ibrahim,S.A.,Salameh,M.M.,Phetsomphou,S.,Yang,H.,andSeo,C.W.2006.Applicationofcaffeine,1,3,7-Trimethylxanthine,tocontrolEscherichiacoliO157:H7,FoodChemistry.99,645-650.
11.Yang,H.,Paradkar,M.M.,andIrudayaraj,J.2005.DiscriminantanalysisofedibleoilsandfatsbyFTIR,FT-NIRandFT-RamanSpectroscopy.FoodChemistry.93,25-32.
12.Yang,H.,Irudayaraj,J.,Otgonchimeg,S.,andWalsh,M.2004.RheologicalStudyofStarchandDairyIngredient-BasedFoodSystems.FoodChemistry.86(4)571-578.
13.Yang,H.andIrudayaraj,J.2003.RapiddetectionoffoodbornemicroorganismsonfoodsurfaceusingFouriertransformRamanspectroscopy.JournalofMolecularStructure.646(1-3)35-43.
14.Yang,H.andIrudayaraj,J.2002.RapiddeterminationofVitaminCbyNIR,MIR,andFT-Ramantechniques.JournalofPharmacyandPharmacology.54(9)1247-1255.
15.Irudayaraj,I.andYang,H.2002.Depthprofilingofaheterogeneousfood-packagingmodelusingstep-scanFouriertransforminfraredphotoacousticspectroscopy.JournalofFoodEngineering.5525-33.
16.Irudayaraj,J.,Yang,H.,andSakhamuri,S.2002.DifferentiationanddetectionofmicroorganismsusingFouriertransforminfraredphotoacousticspectroscopy.JournalofMolecularStructure.606181-188.
17.Irudayaraj,J.,Sivakesava,S.,Kamath,S.,andYang,H.2001.MonitoringchemicalchangesinsomefoodsusingFouriertransformphotoacousticspectroscopy.JournalofFoodScience66(9)1416-1421.
18.Yang,H.andIrudayaraj,J.2001.Comparisonofnear-infrared,Fouriertransform-infrared,andFouriertransform-Ramanmethodsfordeterminingolivepomaceoiladulterationinextravirginoliveoil.JournaloftheAmericanOilChemists’Society.78(9)889-895.
19.Yang,H.andIrudayaraj,J.2001.CharacterizationofbeefandporkusingFouriertransforminfraredphotoacousticspectroscopy.LebensmittelWissenschaft&-Technologie.34(6)402-409.
20.Yang,H.,Irudayaraj,J.,andSivakesava,S.2001.CharacterizationofediblecoatingsandmicroorganismsonfoodsurfacesusingFouriertransforminfraredphotoacousticspectroscopy.AppliedSpectroscopy.55(5)571-583.
21.Yang,H.andIrudayaraj,J.2000.DepthprofilingFouriertransformanalysisofcheese-packageusinggeneralizedtwo-dimensionalphotoacousticcorrelationspectroscopy.TransactionsoftheASAE.43(4)953-961.
22.Irudayaraj,I.andYang,H.2000.Analysisofcheeseusingstep-scanFouriertransforminfraredphotoacousticspectroscopy.AppliedSpectroscopy.54(4)595-600.
23.Yang,H.andIrudayaraj,J.2000.Characterizationofsemi-solidfatsandoilsbyFouriertransforminfraredphotoacousticspectroscopy.JournaloftheAmericanOilChemists’Society.77(3)291-295.
24.Yang,H.andIrudayaraj,J.1999.EstimationofparticlesizebyDRIFTSandFTIR-PAS.ParticulateScienceandTechnology,17(4)269-282.
25.Yang,H.andPark,J.W.1998.Effectsofstarchpropertiesandthermal-processingconditionsonsurimi-starchgels.LebensmittelWissenschaft&-Technologie31(4)344-353.
26.Park,J.W.,Yang,H.andPartil,S.1997.Preparationoftemperature-tolerantfishproteingelsusingspecialstarches.InChemistryofNovelFoods.Chapter23,pp325-340.AlluredPub.Co.CarolStream,IL.

著作教材

研究生情况