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Research team

Research team

  • Classification: Key Laboratory
  • Release time: 2020-05-13 00:00:00
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details

 Research team

 

Member of laboratory Academic Committee

 

Serial number

full name

Gender

title

Work unit

post

one

Zhu Beiwei

female

academician

Dalian Polytechnic University

director

two

Chen Huanchun

male

academician

China Agricultural University

Deputy director

three

Dai Xiaofeng

male

researcher

Institute of agricultural products processing, Chinese Academy of Agricultural Sciences

Deputy director

four

Xu Xinglian

female

professor

Nanjing Agricultural University

committee member

five

Liu Jingbo

female

professor

Jilin University

committee member

six

Liu Yuanfa

male

professor

Jiangnan University

committee member

seven

Liao Xiaojun

male

professor

China Agricultural University

committee member

eight

Zhang Dequan

male

researcher

Institute of agricultural products processing, Chinese Academy of Agricultural Sciences

committee member

nine

Zhou Jian

male

professor

Wuhan Polytechnic University

committee member

ten

Li Dongsheng

male

professor

Hubei University of Technology

committee member

eleven

Liu liegang

male

professor

Huazhong University of science and technology

committee member

twelve

Lake mamei

male

professor

Huazhong Agricultural University

committee member

thirteen

Wan Xugang

male

senior engineer

Hubei Institute of food quality and safety supervision and inspection

committee member

fourteen

Huang Fenghong

male

professor

Institute of oilseeds, Chinese Academy of Agricultural Sciences

committee member

fifteen

Dingshan River

male

researcher

Animal Husbandry Bureau of Hubei Province

committee member

sixteen

Du Jinping

male

researcher

Hubei Academy of Agricultural Sciences

committee member

 

According to the construction task, the laboratory is divided into four research directions and corresponding research rooms are established, which are egg nutrition and function research room, egg processing laboratory, egg equipment research room, and egg product testing and evaluation laboratory. Each laboratory is equipped with one principal and one R & D team.
(1) director of egg nutrition and function laboratory, Huang Qian, female, doctor, associate professor. The team consists of 10 members, mainly studying the nutrition and functional mechanism of traditional egg products such as vinegar egg and preserved egg. At present, 9 achievements have been authorized by national invention patents, and 2 achievements have been appraised as international advanced level.
(2) head of egg processing laboratory, Cai Chaoxia, female, doctor, professor. The team consists of 20 people, mainly studying new egg products and processing technology. At present, 6 achievements have been authorized by national invention patents, and 5 standards have been revised and formulated. The key technology innovation and industrialization of new egg processing and by-products utilization won the first prize of Hubei Province Science and technology progress award.
(3) quality inspection and evaluation laboratory, director, Wang Qiaohua, female, doctor, professor. The team consists of 10 members, mainly studying the quality of raw eggs, flavor of egg products and detection of egg products. At present, 6 achievements have been authorized by national invention patents and 2 software copyrights.
(4) egg equipment research room: responsible person, Wang Shucai, male, doctor, Professor, team members, 15 people, mainly engaged in the research of egg processing modern equipment and testing technology, 3 achievements or national invention patent authorization, 1 achievement identified as international advanced level, and 1 won the first prize of Hubei Province Science and technology progress.
 
 Research team
 Research team
 Research team
 Research team
 
Team Introduction
   Lake mamei : chief expert of Key Laboratory of egg processing, Ministry of agriculture and rural areas. Professor, doctoral supervisor, vice president of the school of food science and technology, Huazhong Agricultural University, director of the national egg processing technology research and development sub center of the Ministry of agriculture and rural areas, chairman of China egg science and technology conference, expert enjoying special government subsidies of the State Council, former national egg industry technology system post scientist, chairman of Asian Egg Products Association, was named as "ten outstanding figures" in the first China egg processing industry number. The main research fields are egg science theory and processing and utilization technology. He edited and edited the textbook egg and egg products processing science, which was planned and compiled by national colleges and universities. He served as the deputy editor in chief of the "Tenth Five Year Plan", "the Eleventh Five Year Plan" and "facing the 21st century" of animal products processing and animal food processing. He also published six monographs and related books such as "egg protein". More than 400 papers have been published at home and abroad, of which more than 100 are included in SCI and EI.
   Liu Huaqiao : Director of Key Laboratory of egg processing, Ministry of agriculture and rural areas, chairman of Hubei Shendan Health Food Co., Ltd. Xiaogan comprehensive experimental station director of national egg laying industry technology system, President of Hubei agricultural industrialization leading enterprise association, vice president of Hubei food industry association, won the first "ten outstanding figures" of China's egg processing industry, pioneer of Xiaogan City Party members, the first top ten entrepreneurial stars of Hubei Province, and the third advanced worker of China's animal husbandry industry. A number of invention and utility model patents have been authorized.
   Cai Chaoxia : head of egg processing laboratory, Key Laboratory of egg processing, Ministry of agriculture and rural areas. Professor, doctoral supervisor, winner of Hubei Provincial Outstanding Youth Fund, deputy director of Hubei Provincial Engineering Center for egg processing, executive director of Asian Egg Association, won the first "top 10 Outstanding Youth" in China's egg processing industry. The main research direction is the integration of low salt pickling of traditional egg products, high-performance membrane separation, green circulation and environmental protection. He presided over the formulation of two industry standards, edited a monograph on new egg processing technology, authorized 5 patents, and published more than 130 papers, including more than 60 SCI included. The team consists of 2 professors, 3 associate professors and 15 PhD and master students.
   Wang Qiaohua Objective: to be responsible for the quality inspection and Evaluation Laboratory of egg processing Key Laboratory of Ministry of agriculture and rural areas. Professor, doctoral supervisor, executive director of Asian Egg Association, won the first prize of science and technology progress award of Hubei Province and the third prize of national commercial science and technology progress award. He is mainly engaged in teaching and scientific research of nondestructive testing of agricultural, livestock and poultry products, mechanical and electrical integration technology and equipment, and is mainly engaged in egg testing. 14 patents were authorized, including more than 30 SCI and EI, and 1 egg monograph. One national third party evaluation and one provincial scientific and technological achievement appraisal were completed by the first person. Presided over the formulation of two Hubei provincial local standards for egg testing.
   Ruan Dan Dan Deputy director of the Key Laboratory of egg processing, Ministry of agriculture and rural areas. Graduated from Wuhan Light Industry University, he is now the technical manager of Hubei Shendan Health Food Co., Ltd. he has been engaged in egg research and development and quality control for a long time, and is committed to egg standardization. Six invention patents have been declared, five have been authorized, and six national, industrial and local standards have been formulated.
   Mei Ting : member of egg processing laboratory, Key Laboratory of egg processing, Ministry of agriculture and rural areas. Graduated from Huazhong Agricultural University, he is now the head of the improvement section of the technical department of Hubei Shendan Health Food Co., Ltd. he is in charge of the research and development of new products such as salted egg series, spiced iron egg series and dried egg. The ongoing projects include low salt salted egg, quick salting of salted egg yolk, high value utilization of salted egg white, etc 6 invention patents and 4 authorized patents were approved.
   Weiqiao Objective: To study the nutrition and function of eggs in the Key Laboratory of egg processing, Ministry of agriculture and rural areas. At present, he is the head of the research and Development Department of Hubei Jiangrong egg soap and egg yolk egg, which is a new kind of health food products, such as preserved egg and salted egg. 6 invention patents have been declared and 3 authorized.
   Li Chengfeng : member of raw material quality laboratory, Key Laboratory of egg processing, Ministry of agriculture and rural areas. Graduated from China Agricultural University, he is now the deputy manager of breeding Department of Hubei Shendan Health Food Co., Ltd., and participated in the breeding of "Shendan 1" Egg Quail, Shendan 2 green shell egg duck and Shendan 6 green shell layer. He has a solid theoretical foundation and rich production experience in the field of poultry breeding and poultry breeding.
 
Brief introduction of the laboratory
Egg nutrition and function laboratory
Director, Huang Xi, female, doctor, associate professor. The team consists of 10 members, mainly studying the nutrition and functional mechanism of traditional egg products such as vinegar egg and preserved egg. At present, 9 patents have been authorized in China.
Authorized invention patent
 

Serial number

name

Patent number

one

Vinegar egg beverage and its production method

two hundred and one billion two hundred and ten million two hundred and forty-one thousand seven hundred and one point five

two

A kind of chicken embryo egg beverage and its production technology

201310448304.X

three

A chicken embryo polypeptide mask and its preparation method

two hundred and one billion five hundred and ten million one hundred and seventy-one thousand eight hundred and thirty-four point three

four

A hand cream containing quail egg hydrolysate and its preparation method

two hundred and one billion five hundred and ten million two hundred and sixty-four thousand three hundred and sixty-two point six

five

An egg white Shower Gel

two hundred and one billion five hundred and ten million eight hundred and ninety-four thousand six hundred and ninety-four point two

six

A method of combined extraction of proteins from egg white

ZL201210083362.2

seven

Method of co-extracting multiple proteins from chicken egg white(USA)

13/744421

eight

Extraction of egg megaglobulin from egg white

ZL201310073453.2

nine

A strain of lactic acid bacteria with high yield and preparation of calcium lactate from eggshell

ZL201410113319.5

 

Appraisal results
 

Serial number

entry name

Registration number

Expert opinion

one

Preparation of calcium propionate from egg shell

Jian [2010] no.03202

International advanced

two

Preparation and antioxidant activity of soluble egg shell membrane proteins and peptides

Jian [2010] no.03203

International advanced

 

paper
SCI Journals
  1、Liu,Yijun; Qiu, Ning;?Ma, Meihu* Comparative proteomic analysis of egg white proteins during the rapid embryonic growth period by combinatorial peptide ligand libraries POULTRY SCIENCE 2015,?94,2495-2505 .
  2、19.Yang, Tao; Li, Yan; Ma, Meihu* ; Lin, Qinlu; Sun, Shuguo; Zhang, Bin; Feng, Xi ; Liu, Junwen Protective effect of soluble eggshell membrane protein hydrolysate on cardiac ischemia/reperfusion injury FOOD & NUTRITION RESEARCH 2015, 59 .
  3、Fang Geng, Xi Huang, Nannan Yan, LiliJia and Meihu Ma. Purification of hen egg white ovomacroglobulin using one‐step chromatography. Journal of separation science, 2013, 36(23): 3717-3722.
  4、49.Fang Yang, Meihu Ma*, Jia Xu, Xiufang Yu, NingQiu. An Egg-Enriched Diet Attenuates Plasma Lipids and Mediates Cholesterol Metabolism of High-Cholesterol Fed Rats. Lipids, 2012, 47(3): 269-277.
  5、NingQiu, Meihu Ma*, Lei Zhao, Wen Liu, Yuqi Li, Yoshinori Mine. Comparative proteomic analysis of egg white proteins under various storage temperatures. Journal of agricultural and food chemistry, 2012, 60(31): 7746-7753.
 
Director: Cai Chaoxia, female, doctor, professor. The team consists of 20 people, mainly studying new egg products and processing technology. At present, 6 achievements have been authorized by national invention patents, and 5 standards have been revised and formulated. The key technology innovation and industrialization of new egg processing and by-products utilization won the first prize of Hubei Province Science and technology progress award.
Authorized invention / utility model patents

Serial number

name

Patent number

one

A kind of edible dried egg and its production method

two hundred and one billion two hundred and ten million five hundred and eighty-two thousand one hundred and one point five

two

The invention relates to a baked egg and a preparation method thereof

two hundred and one billion three hundred and ten million fifty-four thousand two hundred and eighty-one point four

three

A kind of egg blossom rice wine beverage and its production method

two hundred and one billion three hundred and ten million three hundred and forty-five thousand nine hundred and seventeen

four

Egg pudding and its production technology

two hundred and one billion three hundred and ten million seven hundred and twenty-five thousand and thirty-four point two

five

A production method of original roasted egg with shell

two hundred and one billion five hundred and ten million thirty-six thousand two hundred and ninety-one point four

six

A kind of egg yolk pie and its salted egg yolk filling

two hundred and one billion five hundred and ten million two hundred and seventy-three thousand nine hundred and seventy-two point two

 

Participate in the revision of standards

 

Serial number

name

Standard number

Ranking of drafting units

one

National standard of preserved egg

GB/T 9694-2014

Unit 1

two

National standard of code for production and management of egg products

GB/T 25009-2010

Second unit

three

Industry standard of salted duck egg yolk

SB/T 10651-2012

Unit 1

four

Industry standard of vacuum soft package stewed egg products

SB/T 10369-2012

Unit 1

five

Local standard of salted eggs

DB42/T 739-2011

Unit 1

 

Achievement Award
 

Serial number

entry name

Science and Technology Award

one

The key technology and innovation of egg processing and utilization

First prize of science and technology progress of Hubei Province

 

paper
  1、Chenyao Tong, Fang Geng, Zhenjiao He, Zhaoxia Cai*, Meihu Ma* A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate Poultry Science 2015, 94(1), 104-110
  2、Harlina, PW?;?Shahzad, R;?Ma, MH*?;?Geng, F?;?Wang, QL?;?He, LY?;?Ding, SQ;?Qiu, N Effect of garlic oil on lipid oxidation, fatty acid profiles and microstructure of salted duck eggs, journal of food processing and preservation??2015,(39 ) 2897-2911
  3、39.Ning Qiu, Wen Liu, Meihu Ma*,Lei Zhao, Yuqi Li.Differences between fertilized and unfertilized chicken egg white proteins revealed by 2-dimensional gel electrophoresis-based?proteomic analysis[J]. Poultry Science, 2012, 92(3): 782-786
  4、41.Jun Fang, Meihu Ma*, Yong-guoJin, NingQiu, Guodong Ren, Xi Huang, Chan Wang Changes in the antimicrobial potential of egg albumen during the early stages of incubation and its impact on the growth and virulence response of Salmonella Enteritidis. Italian Journal of Animal Science, 2012, 11(1): e17
  5、Fang Geng, Qun Huang, Xiaofen Wu, Guodong Ren, Yuanyuan Shan, GuofengJin, MeihuMa*. Co-purification of chicken egg white proteins using polyethylene glycol precipitation and anion-exchange chromatography. Separation and Purification Technology, 2012, 96: 75-80.
  6、Liying Wang, Meihu Ma*,Qun Huang, Xiaoxia Shi. Study on the stability of chicken Egg yolk immunoglobulin (IgY) modified with mPEG[J]. Spectroscopy and Spectral Analysis, 2012, 32(9): 2501-2507.
  7、72.Xi Huang, Yanhua Zhou, Meihu Ma*, Zhaoxia Cai, Tao Li Chemiluminescence Evaluation of Antioxidant Activity and Prevention of DNA Damage Effect of Peptides Isolated from Soluble Eggshell Membrane Protein Hydrolysate J. Agric. Food Chem. 2010, 58, 12137-12142
 
Quality inspection and Evaluation Laboratory
Director, Wang Qiaohua, female, doctor, professor. The team consists of 10 members, mainly studying the quality of raw eggs, flavor of egg products and detection of egg products. At present, 6 achievements have been authorized by national invention patents and 2 software copyrights. (according to Mr. Wang, there is one provincial scientific and technological achievement appraisal. Presided over the formulation of two Hubei provincial local standards for egg testing, but did not provide specific information)
 
Authorized invention / utility model patents

Serial number

name

Patent number

one

Visual inspection and grading device and method of duck egg shape size in colony producing area

two hundred and one billion four hundred and ten million two hundred and seventeen thousand four hundred and twelve

two

The invention relates to a visual inspection device for the freshness of eggs and a method thereof

two hundred and one billion five hundred and ten million one hundred and eighty-eight thousand nine hundred and forty-two point one

three

An online visual inspection device for egg surface crack

201510155174.x

four

Identification of unfertilized eggs based on carbon dioxide emission

two trillion and sixteen billion one hundred and four million four hundred and sixty-nine thousand five hundred and six

five

An on-line visual inspection device and method for internal quality of salted eggs

one billion six hundred and ten million six hundred and ninety-nine thousand seven hundred and five point six

six

Non destructive detection device and method of protein conformation in egg white

two hundred and one billion six hundred and ten million five hundred and sixty-seven thousand three hundred and forty-six point nine

 

Software copyright

 

Serial number

entry name

Registration number

one

Egg Species Identification Software v1.0 based on visible near infrared spectroscopy

2017SR427850

two

The software of hyperspectral nondestructive testing of egg freshness, pH and viscosity based on Java

2017SR486093

 

paper
  1、QiaohuaWang, Dandan Fu, Meihu Ma, Tao Zhang, DifferentiatingBetween Fertilized and Unfertilized Eggs Prior to Incubation Based on Oxygen Flux Measurement,International Journal of Agricultural and Biological Engineering, 2017,10(4):243-251.(SCI)
  2、2、Li Li,Wang Qiaohua et al.,Double-Yolked Duck Egg Non-Destructive Visual Inspection Method, International Journal of Pattern Recognition and Artificial Intelligence,Vol.33,No.5(2019)1955006 (17 pages)    (SCI)
3. Wang Qiaohua; Wang Caiyun; Ma Meihu. Duck egg freshness detection based on machine vision. Chinese Journal of food, 2017,17 (8): 268-274 (EI)
4. Wang Qiaohua; Lu Xi; Ma Meihu; Duan Yufei; Wang Caiyun. Online flatness detection of dirty duck eggs from producing areas based on machine vision [J], Acta food Sinica, 2017,17 (05): 200-207 (EI)
5. Wang Bin, Wang Qiaohua, Xiao Zhuang, etc. Origin traceability of eggs based on visible near infrared spectroscopy and random forest [J]. Food industry technology, 2017,38 (24): 243-246. (CSCD)
6. Fu Dandan, Wang Qiaohua, Ma Meihu, Xu Feng. Correlation between freshness index and S-ovalbumin content of stored eggs [J]. Food science, 2018,19:1-6 (EI)
Wang Xiaohua, Wang Xiaohua, Li qiaopeng. Identification of egg species based on visible near infrared spectroscopy and enhanced regression tree algorithm [J]. Journal of Huazhong Agricultural University, 2018,37 (01): 95-100. (CSCD)

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