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张少颖

张少颖(1977--),女,陕西省户县人,博士,教授,硕士生导师。2007年获得西北农林科技大学果树学博士学位,主要从事食品贮藏与加工方面的研究。2016年11月至2017年11月在美国俄勒冈州立大学进行学术访问交流1年。近期主要进行果蔬的采后生物学、保鲜加工技术及果蔬加工中功能成分的变化等研究工作。2012年获“山西省高等学校优秀青年学术带头人”称号。

主持国家自然科学基金2项、山西省青年基金1项、山西省人才支持项目3项、校级课题3项;参与国家级课题1项,省级课题1项。发表科研论文40余篇,出版专著1部,参编教材1部。主要讲授《食品微生物学》和《食品生物技术》等课程。

发表的科研论文

1. Yu Dong,Shaoying Zhang, Yan Xu. Compositional changes in cell wall polyuronides and enzyme activities associated with melting/mealy textural property during ripening following long-term storage of ‘Comice’ and ‘d’Anjou’ pears. Postharvest Biology and Technology,2018, (135) :131-140.

2.Shaoying Zhang, Ying Shi, Bing Deng. Exogenous carbon monoxide treatment delayed the ethanol metabolism and fruit softening of postharvest jujube. Asian Journal of Agriculture and Food Sciences, 2015, 3(2):197-203.

3.Zhang Shaoying, Zhu Lishun, Dong Xuyuan. Combined treatment of carbon monoxide and chitosan reduced peach fruit browning and softening during cold storage. International Journal of Nutrition and Food Sciences, 2015, 4(4): 477- 482.

4.Shaoying Zhang, Youwei Yu, Chunling Xiao, Xiangdong Wang, Yaofen Lei. (2014). Effect of ultraviolet irradiation combined with chitosan coating on preservation of jujube under ambient temperature. LWT - Food Science and Technology, 57, 749-754.

5.Shaoying Zhang, Na Li. (2014). Effects of carbonmonoxide on quality, nutrients and antioxidant activity of post-harvest jujube. Journal of the Science of Food and Agriculture, 94, 1013-1019.

6.Shaoying Zhang, Youwei Yu, Chunling Xiao, Xiangdong Wang, Yuanyuan Tian. (2013). Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism. LWT - Food Science and Technology, 53(2), 555-559.

著作:张少颖.《果蔬贮藏保鲜与优质加工技术研究》,ISBN:978-7-5022-8483-1,中国原子能出版社,2017.08

专利:张少颖.一种羽衣甘蓝果粒酸奶的制作方法及其产品,ZL 200910075840.3,2011年12月授权.

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