湖南幸运赛车走势图

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教授

羅永康

發布日期:2017-08-03   瀏覽次數:

 

羅永康湖南幸运赛车走势图,中國農業大學食品科學與營養工程學院教授、博士、博士生導師。主要從事動物資源高效利用技術與理論研究湖南幸运赛车走势图,動物蛋白(肽)功能成分的制備與分離提取及功能特性的研究湖南幸运赛车走势图,畜水產品的貯藏保鮮與品質控制技術研究,畜水產品加工副產物高值化利用技術研究與產品開發。電話:010-62737385;13651120311;E-mail:luoyongkang@cau.edu.cn湖南幸运赛车走势图;通信地址:北京海淀區清華東路17號中國農業大學112信箱

 

學術兼職

山東省泰山學者藍色產業計劃專家,國家現代農業產業技術體系大宗淡水魚加工研究室質量安全與營養品質評價崗位科學家,國家淡水魚加工技術研發分中心(北京)主任,中國水產品流通加工協會第五、六屆理事會專家委員會委員,中國水產學會水產加工和綜合利用專業委員會委員;中國畜產品加工研究會常務理事,生化與綜合利用分會副主任湖南幸运赛车走势图。

 

 教育經

1983.9-1987.7:浙江大學(原浙江農業大學)畜牧專業,獲學士學位

1987.9 - 1990.7:東北農業大學動物食品科學專業,獲碩士學位

1993.9 - 1996.6:東北農業大學動物食品科學專業,獲博士學位

 

工作經歷

1996-1997:日本中央水產研究所,聯合國大學特別研究員。

1998-2000:日本中央水產研究所,日本科技廳特別研究員。

1990 -2004:中國農業大學食品科學與營養工程學院,助教、講師、副教授。

2004-至今:中國農業大學食品科學與營養工程學院湖南幸运赛车走势图,教授,博士生導師。

 

研究領域及方向

畜水產品原料中功能成分的分離提取及功能特性的研究; 水產資源高效利用技術與理論研究;畜水產品貯藏保鮮與質量控制技術湖南幸运赛车走势图;動物源蛋白(肽)的開發與功能評價;畜水產品加工副產物高值化利用技術研究與產品開發; 畜水產品深加工技術與產品開發;

 

教授課程

主講研究生課程:《水產品加工技術研究進展》;本科生課程:《乳品工藝學》和《水產品加工工藝學》;每年招1-2名博士, 2-3名碩士。

 

研究成果

(一)主要科研項目:

1、國家大宗淡水魚產業技術體系加工研究室質量安全與營養品質評價崗位專家;

2湖南幸运赛车走势图、國家自然科學基金項目:淡水魚貯藏過程魚肉體系中肌苷酸變化規律及調控機制研究;牛乳發酵過程中乳蛋白過敏原變化規律及機制研究;牛乳發酵過程中乳蛋白過敏原變化規律及機制研究;牛乳發酵過程中乳蛋白過敏原變化規律及機制研究;基于多糖修飾作用的低值魚肉蛋白功能調控研究。

3、國家科技支撐項目:水產品加工后貯運過程中品質控制與危害消減技術研究與示范;食品營養及生物活性物質的健康功能作用研究;骨血產品開發及產業化示范;海洋動物蛋白精深加工關鍵技術研究與產業化示范湖南幸运赛车走势图;功能因子生物活性穩態化技術研究;乳蛋白基料在嬰兒奶粉加工過程中的質量變化;營養配餐(水產品)研究與示范等項目。

4湖南幸运赛车走势图、省市及企業項目:骨血高值化利用技術引進與利用;動物源蛋白肽的研究開發與功能評價;血液深加工生物產品開發湖南幸运赛车走势图;初乳中活性成分分離及質量控制湖南幸运赛车走势图;基于水生生物為原料的功能蛋白研究與開發;水產品加工副產物高值化利用關鍵技術研究與產品開發;海洋蛋白多肽開發及產業化生產湖南幸运赛车走势图;人工養殖鱷魚資源綜合利用技術研究與產品開發等項目湖南幸运赛车走势图。

 

(二)代表著作與論文:

在國內外各類期刊上發表論文300多篇,其中在國際期刊上以第一作者或通信作者發表SCI論文100多篇;近幾年發表的主要論文有:

1.Longteng Zhang, Qian Li , JianLyu, Chunli Kong, Sijia Song, Yongkang Luo. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthysmolitrix) fillets stored at 4 during 72 h postmortem. Food Chemistry 216 (2017) 130–137.

2.Dapeng Li, Longteng Zhang, Sijia Song, Zhiying Wang, Chunli Kong, Yongkang Luo*. The role ofmicroorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinuscarpio) fillets. Food Chemistry, 224 (2017) 347–352.

3.Xiaochang Liu, Yuemei Zhang, Dapeng Li, Yongkang Luo*. Characterization of the microbiota in lightly salted bighead carp (Aristichthysnobilis) fillets stored at 4 ℃. Food Microbiology 62 (2017) 106-111.

4.Yuemei Zhang, Dongping Li, JianLv, Qingzheng Li, Chunli Kong, Yongkang Luo*. Effect of cinnamonessential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinuscarpio) during refrigerated storage. International Journal of Food Microbiology 249 (2017) 1–8.

5.Hui Hong, Joe M. Regenstein, Yongkang Luo*. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition, 2017, 57(9):1787–1798.

6.Han Lu, Longteng Zhang, Qingzheng Li, Yongkang Luo*. Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthysnobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system. Food Chemistry 223 (2017) 96–103.

7.Chi Zhang, Yuqi Zhang, Zhiying Wang, Shangwu Chen*, Yongkang Luo*. Production and identification of antioxidant and angiotensin-converting enzyme inhibition and dipeptidyl peptidase IV inhibitory peptides frombighead carp (Hypophthalmichthysnobilis) muscle hydrolysate. Journal of Functional Foods, 35 (2017) 224–235.

8.Qian Li, Longteng Zhang, Han Lu, Sijia Song, Yongkang Luo*. Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinuscarpio) stored at 4 C. LWT - Food Science and Technology 78 (2017) 317-324.

9.Hang Wang, Xiaochang Liu, Yuemei Zhang, Han Lu, Qian Xu, Ce Shi, Yongkang Luo*. Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodonidellus) fillets during storage at 4 C. LWT - Food Science and Technology 81 (2017) 10-17.

10.Na Qin,Dapeng Li, Hui Hong, Yuemei Zhang, Beiwei Zhu, Yongkang Luo*.Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodonidellus) fillets stored at 4. Food Chemistry 201 (2016) 131–138

11.Dapeng Li, Na Qin, Longteng Zhang, JianLv, Qingzheng Li , Yongkang Luo.Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinuscarpio) fillets stored at 4.: An in vivo study.Food Chemistry 211 (2016) 812–818.

12.Xiaochang Liu, Na Qin, Yongkang Luo. Application of a combination model based on an error-correcting technique to predict quality changes of vacuum-packed bighead carp (Aristichthysnobilis) fillets.LWT - Food Science and Technology 74 (2016) 514-520.

13.ZihanXu, Xiaochang Liu, Huiyi Wang, Hui Hong, Xunpei Yu and Yongkang Luo. Establishment of the Arrhenius model and the radial basis function neural network ( RBFNN) model to predict quality of thawed shrimp (solenoceramelantho) stored at different temperatures.Journal of Food Processing and Preservation 40 (2016) 882–892.

14.Qian Li, Dongping Li, Na Qin, Hui Hong & Yongkang Luo. Comparative studies of quality changes in white and dark muscles from common carp (Cyprinuscarpio) during refrigerated (4 °C) storage.International Journal of Food Science and Technology 2016, 51, 1130–1139.

15.Chunli Kong, Huiyi Wang, Dapeng Li, Yuemei Zhang, Jinfeng Pan, Beiwei Zhu, Yongkang Luo*. Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinuscarpio) fillets during frozen storage. Food Chemistry 201 (2016) 327–333

16.Hongbing Fan, Xiaochang Liu, Hui Hong, Song Shen,QianXu, LigengFeng, Yongkang Luo*.Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodonpiceus) Fillets Stored at Different Temperatures. Journal of Food Protection, 2016(79),4: 635–645

17.Xu Qian, Shi Jing, Yao Minjing, Jiang Mizu, Luo Yongkang. Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates.Food and Agricultural Immunology, 2016(27), 3: 401-413.

18.Zhang Yuemei, Li Qian, Li Dongping, Liu Xiaochang, Luo Yongkang*. Changes in the microbial communities of air-packaged and vacuum packaged common carp (Cyprinuscarpio) stored at 4 °C. Food Microbiology, 2015, 52: 197-204.

19.Hong Hui, Fan Hongbing, Wang Hang, Lu Han, Luo Yongkang*, ShenHuixing. Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthysnobilis). Journal of Food Science & Technology, 2015, 52(2): 903-911.

20.Song Shen, Yan Jiang, Xiaochang Liu, Yongkang Luo, Liang Gao. Quality assessment of rainbow trout (Oncorhynchusmykiss) fillets during super chilling and chilled storage. Journal of Food Science & Technology, 2015, 52(8): 5204-5211.

21.Liu Xiaochang, Jiang Yan, Shen Song, Luo Yongkang*, Gao Liang. Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchusmykiss) fillets during storage at different temperatures. LWT- Food Science and Technology, 2015, 60(1): 142–147.

22.Zhang Yuemei, Qin Na, Luo Yongkang, ShenHuixing. Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinuscarpio) during chilled storage. Journal of the Science of Food & Agriculture, 2015, 95(6): 1157–1162.

23.Yao Minjing, Xu Qian, Luo Yongkang*, Shi Jing, Li Zheng. Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134. Journal of the Science of Food & Agriculture, 2015, 95:1303-1312.

24.Zhang Yuemei, Qin na, Luo Yongkang*, ShenHuixing. Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinuscarpio var. Jian) Stored at 20 and 0 °C. Journal of Food Protection, 2015, 78(9): 1699-1707.

25.Huiyi Wang, Chunli Kong, Dapeng Li, Na Qin, Hongbing Fan, Hui Hong, Yongkang Luo*. Modeling Quality Changes in Brined Bream (Megalobramaamblycephala) Fillets During Storage Comparison of the Arrhenius Model BP and RBF Neural Network. Food and Bioprocess Technology. 2015, 8: 2429–2443.

26.Xue Li, Yongkang Luo*, Juan You, HuixingShen. Stability of papain-treated grass carp (Ctenopharyngodonidellus) protein hydrolysate during food processing and it sability to inhibit lipid oxidation in frozen fish mince. Journal of Food Science and Technology. 2015, 52(1): 542–548.

27.Han Lu, Xiaochang Liu, Yuemei Zhang, Hang Wang, Yongkang Luo *. Effects of chilling and partial freezing on rigor mortis changes of bighead carp (Aristichthysnobilis) fillets: cathepsin activity, protein degradation and microstructure of myofibrils. Journal of Food Science. 2015, 80(12): C2725-C2731.

28.Shi Jing, Luo Yongkang*, Xiao Yang, Li Zheng, Xu Qian, Yao Minjing. Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins. International Dairy Journal, 2014, 35(1): 75–80.

29.Wu Hua, Wang Zhiying, Luo Yongkang*, Hong Hui, ShenHuixing. Quality Changes and Establishment of Predictive Models for Bighead Carp (Aristichthysnobilis) Fillets During Frozen Storage. Food & Bioprocess Technology, 2014, 7(12): 3381-3389.

30.Yao Minjing, Luo Yongkang*, Shi Jing, Zhou Yadi, Xu Qian, Li Zheng. Effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity and allergenicity of four cows' milk proteins. Food & Agricultural Immunology, 2014, 25(4): 545-555.

31. Li Zheng, You Juan, Luo Yongkang*, Wu Jianping*,. Purification and characterization of parvalbuminisotypes from grass carp (Ctenopharyngodonidella). Journal of Agricultural & Food Chemistry, 2014, 62(26): 6212-6218.

32.Wang Hang, Luo Yongkang*, Huang Heping, Xu Qian. Microbial succession of grass carp (Ctenopharyngodonidellus) filets during storage at 4°C and its contribution to biogenic amines' formation. International Journal of Food Microbiology, 2014, 190:66-71. (IF 3.746, cite: 3)

33.Shi Jing, Luo Yongkang*, ShenHuixing, Li Zheng. Gel Properties of Surimi from Silver Carp (Hypophthalmichthysmolitrix): Effects of Whey Protein Concentrate, CaCl2, and Setting Condition. Journal of Aquatic Food Product Technology, 2014, 23(5): 489-497.

34.Lu Han, Luo Yongkang*, FengLigeng. Effects of Hydrolysates from Silver Carp (Hypophthalmichthysmolitrix) Scales on Rancidity Stability and Gel Properties of Fish Products. Food & Bioprocess Technology, 2014, 7(8): 2178-2188.

35.Li Kaifeng, ShenHuixing, Li Bo, Wang Hang, Luo Yongkang*. Changes In Physiochemical Properties Of Water-Soluble Proteins From Crucian Carp (CarassiusAuratus) During Heat Treatment. Journal of Food Science & Technology, 2014, 51(7): 1396-1400.

36.Yin Xiaofei, Luo Yongkang*, Fan Hongbing, Wu Hua, FengLigeng. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodonidellus) fillets during short-term chilled storage. International Journal of Food Science & Technology, 2014, 49(6): 1449–1460.

37.Wang Hang, Luo Yongkang*, Yin Xiaofei, Wu Hua, BaoYulong, Hong Hui. Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodonidellus) Fillets Stored at 4 and 20 °C. Journal of Food Protection, 2014, 77 (5): 796-804.

38.Fan Hongbing, Luo Yongkang*, Yin Xiaofei, BaoYulong, FengLigeng. Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodonpiceus) fillets stored at 4°C. Food Chemistry, 2014, 159:20–28.

39.Shi Ce, Cui Jianyun, Yin Xiaofei, Luo Yongkang*, Zhou Zhongyun. Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthysmolitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control, 2014, 40(2): 134–139.

40.Hong H., Zhou Y, Wu H, Luo, Y*, &Shen, H. Lipid content and fatty acid profile of muscle, brain and eyes of seven freshwater fish: a comparative study. Journal of the American Oil Chemists' Society, 2014,91(5): 795-804. 

 

(三)授權發明專利:

 

作為第一發明人已獲得授權發明專利15項,主要有:

 

《一種魚皮抗凍蛋白及其制備方法和應用》ZL201310542186.9

 

《一種淡水魚魚體保鮮劑及其制備方法與保鮮方法》ZL201110071278.4

 

《一種魚皮酶解物保鮮劑及其制備方法與保鮮方法》ZL201110107557.1

 

《一種快速無損傷檢測淡水魚鮮度的方法》ZL201110180216.2

 

《一種低敏性的乳清蛋白水解物及制備方法》ZL200810103444.2

 

獲得獎勵

1、《淡水魚保鮮與精深加工關鍵技術研究及產業化》2015年湖北省科技進步一等獎(第2完成人)

 

2、《特色乳制品現代化加工關鍵技術研究及產業化》2014年北京市科技進步三等獎(第3完成人)

 

3、《畜禽血液高值化利用關鍵技術研究與產業化生產》2012年吉林省科技發明三等獎(第1完成人)

 

4、《魚蛋白多肽生產關鍵技術研究與系列產品開發》2011年遼寧省科技進步三等獎(第1完成人)

 

5、《新型乳制品加工關鍵技術集成創新與產品開發》2008年教育部科技進步二等獎(第2完成人)

 

實驗室簡介

畜水產品加工實驗室主要從事畜水產品原料中功能成分的分離提取及功能特性的研究,水產資源高效利用技術與理論研究湖南幸运赛车走势图,水產品的質量安全與營養品質評價研究,畜水產品貯藏保鮮與質量控制技術,動物源蛋白(肽)的開發與功能評價,畜水產品加工副產物高值化利用技術研究與產品開發湖南幸运赛车走势图,畜水產品深加工技術與產品開發。目前承擔的各類國家、省部級及企業委托項目10多項,實驗室已培養了博士、碩士研究生60多名,目前在讀博士后、博士及碩士研究生近20名湖南幸运赛车走势图。實驗室然后有20名碩士和博士研究生獲得了國家公派出國留學資格湖南幸运赛车走势图,分別去美國康奈爾大學湖南幸运赛车走势图湖南幸运赛车走势图、加拿大阿爾伯特大學、丹麥哥本哈根大學、日本東京大學、芬蘭赫爾辛基大學湖南幸运赛车走势图、荷蘭瓦格寧根大學、荷蘭格羅寧根大學、愛爾蘭都柏林大學、美國路易斯安那州立大學等大學攻讀博士學位或聯合培養湖南幸运赛车走势图。

 



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