朱鳳妹,女,1978年生,博士,河北科技師範學院副教授。中國食品科學技術學會高級會員,河北省“三三三”人才工程第三層次人。
基本介紹
- 中文名:朱鳳妹
- 出生日期:1978年
- 畢業院校:瀋陽農業大學
- 學位/學歷:博士
- 職務:河北科技師範學院副教授
學歷簡介,學術身份,研究方向,科研經歷,學術成果,
學歷簡介
2004/09 – 2008/06,瀋陽農業大學,食品學院,博士學位;
2001/09 – 2004/06,瀋陽農業大學,食品學院,碩士學位;
1997/09 – 2001/06,河北科技師範學院,食品工程系,學士學位。
學術身份
2014年被國際期刊《International Journal of Wine Research》聘為編委會委員和顧問編輯,目前擔任《Journal of Consumer Protection and Food Safety》,《Fruits》和《食品安全質量檢測學報》等學術期刊的審稿人,中國食品科學技術學會高級會員,河北省“三三三”人才工程第三層次人。
研究方向
食品生物技術,食品分析檢測,食品天然活性成分研究。
科研經歷
主持完成河北科技支撐計畫項目(項目編號12227161)1項,河北省教育廳項目(項目編號: 2010247)1項,河北科技師範學院青年基金(2006NY018)1項,河北科技師範學院博士基金(2009YB005)1項。主研完成河北省自然科學基金項目(項目編號:C2008000473)1項,其中部分成果“β-葡萄糖苷酶生產工藝技術及其在葡萄酒中的套用”於2013年獲河北省科技進步三等獎;主研完成“'十二五′”國家科技支撐計畫項目(2012BDA31B09)子課題1項。
在研項目:主持國家自然科學基金項目(項目編號:31470542),河北省自然科學基金項目(項目編號:C2014407059);河北省教育廳重點項目(項目編號: ZD2015052)。主研國家自然基金(項目編號:31570374)1項;參加國家農業部公益性項目“蔬菜副產物加工利用與示範”(項目編號:201303079)的子課題“殘疵黃瓜番茄加工工藝及副產物綜合利用”,參加河北省教育廳項目(項目編號:ZD2014097)1項。
學術成果
發表主要文章:
1. Fengmei Zhu, Bin Du, Zhaoxiang Bian, Baojun Xu*. Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities. Journal of Food Composition and Analysis. 2015, 41:165-173.
2. Fengmei Zhu, Bin Du, Lihong Zheng, Jun Li. Advance on the bioactivity and potential applications of dietary fibre from grape pomace. Food Chemistry. 2015, 186:207-212.
3. Fengmei Zhu,Baojiang He, Xiyan Zhao, Bin Du, Shaojun Liu. Influence of ultrafine grinding treatment on the physicochemical and antioxidant properties of Chinese ginger (Zingiber officinale Roscoe) dietary fiber. Agro Food Industry Hi-Tech. 2015, 26(2): 42-45.
4.Fengmei Zhu, Bin Du, Jun Li. Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace. Food Science and Technology International. 2014, 20(1): 55-62.
5.Fengmei Zhu, Bin Du, Jun Li. Recent advance on the antitumor and antioxidant activity of grape seed extracts. International Journal of Wine Research. 2015, 7: 63-67.
6. Fengmei Zhu, Bin Du, Jun Li. Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase. Food Science & Nutrition. 2014, 2(2): 139-145.
7. Feng-Mei Zhu, Bin Du, Peng-bao Shi. Antioxidant activity and essential oil composition of two Chinese medicines: Dahurian angelica andAlpinia japonicaroot. Journal of Food, Agriculture and Environment.2014, 12(2): 247-251.
8. Feng-Mei Zhu, Bin Du, Rungfeng Li, Jun Li. Effect of micronization technology 4on physicochemical and antioxidant properties of dietary fiber from buckwheat hulls. Biocatalysis and Agricultural Biotechnology. 2014, 3(3): 30-34.
9. Fengmei Zhu, Bin Du, Peng-bao Shi and Feng-ying Li. Phenolic Profile and Antioxidant Capacity of Ten Dry Red Wines from Two Major Wine-producing Regions in China. Advance Journal of Food Science and Technology, 2014, 6(3): 344-349.
10. Fengmei Zhu, Bin Du, Feng-Ying Li, Jian-Cai Zhang, Jun Li. Measurement and analysis of mineral and heavy metal components in grape cultivars by inductively coupled plasma-optical emission spectrometer (ICP-OES). Journal für Verbraucherschutz und Lebensmittelsicherheit (Journal of Consumer Protection and Food Safety). 2012, 7 (2): 137-140.
11. Fengmei Zhu, Bin Du, Jun Li. Improvement of β-glucosidase Production by protoplast fusion between Aspergillus oryzae 3.481 and Aspergillus niger 3.316 using response surface methodology. Biotechnology and Biotechnological Equipment. 2012, 26(6), 3378-3384.
12. Fengmei Zhu, Bin Du, Hai-Sheng Gao, Chang-Jiang Liu, Jun Li. Purification and characterization of an intracellular β-glucosidase from the protoplast fusant of Aspergillus oryzae and Aspergillus niger. Applied Biochemistry and Microbiology. 2010, 46 (6): 626-632.
出版專著:
1. Fengmei Zhu, Bin Du, Baojun Xu*. Preparation and Characterization of Polysaccharides from Mushrooms, in Name (1st), Polysaccharides, Springer International Publishing, pp. 1-16. ISBN: 978-3-319-03751-6.