臧金红

    2022-04-01 10:28:15           浏览数:0

个人简介:

  臧金红,女,1991年02月生,博士研究生/工学博士,金沙9001w以诚为本副教授、硕士生导师。

研究方向:

  1、水产品与肉制品保鲜及加工的应用基础与技术开发

  2、民族特色发酵制品产业化研究

  3、食品风味分析及评价

学习工作经历:

  2020.08-至今 我校,金沙9001w以诚为本,副教授

  2018.09-2019.09  美国康奈尔大学,食品科学,国家公派联合培养博士

  2014.09-2020.08  江南大学,食品科学与工程(硕博连读)工学博士

  2010.09-2014.06  山东农业大学,食品质量与安全,工学学士

科学研究:

  主要从事食品加工技术、水产品与肉品加工保鲜、食品风味分析及评价方面的研究和教学工作。主持国家自然科学基金青年基金项目1项,我校高层次人才科研基金1项,作为项目骨干参与国家、省部级项目3项;在国内外核心学术期刊发表论文10余篇;参与承担本科生课程《食品工艺学》。

一、主持的主要科研项目

  [1] 优势菌与风味菌互作对发酵鱼特征风味形成的机制研究,我校引进人才启动经费,2021.12-2025.12,50万。

  [2] 国家自然科学基金青年基金项目,木糖葡萄球菌响应酸胁迫促进发酵鱼特征风味酯形成的机制研究2023.1-2025.12,30万元,主持;

二、代表性论文

  [1] Jinhong Zang, Dawei Yu, Peng Zhang, Yanshun Xu, Wenshui Xia. The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.)[J].LWT, 2022, 154: 112806.

  [2] Jinhong Zang, Dawei Yu, Tingren Li, Yanshun Xu, Joe M. Regenstein, Wenshui Xia. Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.). Food Research International, 2022, 6: 111128.

  [3] Jinhong Zang, Yanshun Xu, Wenshui Xia, Joe M. Regenstein, Dawei Yu, Fang Yang, Qixing Jiang. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures[J]. Food Microbiology, 2020, 90: 103487.

  [4] Jinhong Zang, Yanshun Xu, Wenshui Xia, Dawei Yu, Pei Gao, Qixing Jiang, Fang Yang. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing[J]. Food Research International, 2018, 111: 565–573.

  [5] Jinhong Zang, Yanshun Xu, Wenshui Xia, Qixing Jiang, Fang Yang, Bin Wang. Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures[J]. Food Research International, 2018, 111: 87-96.

  [6] Jinhong Zang, Yanshun Xu, Wenshui Xia, Joe M. Regenstein. Quality, functionality, and microbiology of fermented fish: A review[J]. Critical Reviews in Food Science and Nutrition, 2020,60(7): 2844–2856. (2020-2021 年度 ESI 高被引论文,被引频次 39).

  [7] Yanshun Xu*, Jinhong Zang*, Regenstein Joe M, Wenshui Xia. Technological roles of microorganisms in fish fermentation: A review[J]. Critical Reviews in Food Science and Nutrition, 2020, 61: 1000-1012.

教学授课情况:

  《食品工艺学》

联系方式:

  电话(微信同号):15190273775;

  邮箱:15190273775@163.com;

  QQ:494640604

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