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Yanyun Zhao
时间:2015-01-20 17:20:39   阅读:5158        

Yanyun Zhao

Food Science and Technology

Professor & Ext. Spec. Value-Added Food Processing

TEL: 541-737-9151


Zhao is internationally known for her development and characterization of antimicrobial edible films/coatings and biodegradable packaging products made from agricultural byproducts. Her research is focused on post-harvest technologies that enhance the quality, microbial safety, nutraceutical properties, and extended shelf life of fruits and vegetables. Through competitive grants and industrial contracts, she has increased the knowledge base of edible films/coatings and developed novel approaches for value-added fruit and vegetable products. She has effectively integrated her research into outreach programs to assist the processed fruit and vegetable industry in the production of safe, wholesome, and value-added fruit and vegetable products. An active member of IFT since 1991, Zhao has served on various IFT committees, including serving as Chair of the Peer Reviewed Communication Committee and Chair of the Fruit and Vegetable Products Division.

B.S. 1982 - University of Shanghai for Science and Technology, Cryogenic Engineering 
M.S. 1987 - University of Shanghai for Science and Technology, Heat Transfer 
Ph.D. 1993 - Louisiana State University, Food Engineering 

Research Interests: 

Yanyun Zhao’s research interest is in the area of value-added food processing by utilization of emerging food processing and packaging techniques. She is especially interested in the development, characterization, and application of biodegradable and edible packaging materials, and use of edible coating, vacuum impregnation, and infusion technique for developing high quality, longer shelf-life, and value-added fruit and vegetable products. She is also interested in the quantification of bioactive compounds and antioxidant capacity of small fruit and fruit products associated with post-harvest storage and processing.


Representative Publications:
Deng, Y., Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Yu and Zhao, Y. 2014.  Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts, Food Control, In Press.

Deng, Y., Wang, Y., Yue, J., Zhong, Yu and Zhao, Y. 2014. Thermal Behavior, Microstructure and Protein Quality of Squid Fillets Dried by Far-Infrared Assisted Heat Pump Drying. Food Control. 36(1), 102-110.

Jung, J. and Zhao, Y. 2013. Impact of the structural differences between α- and β-chitin on the depolymerizing reaction and antibacterial activity of α- and β-chitosan. J. Agric. Food Chem. 61(37) 8783-8789.

Zhao, Y., Lian, Z, and Yue, Jin. 2013. Recent Development in Food Packaging, Invited review article. Journal of Chinese Institute of Food Science and Technology, 13(4), 1-10.  

Tseng, A. and Zhao, Y. 2013. Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry 138(1), 356-365.

Zhang, H., Jin, Y., Deng, Y., Wang, D., and Zhao, Y. 2012. Production of chitin from shrimp shell powders usingSerratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation. Carbohydrate Res. 362, 13-20. 

Zhong, Y., Li, Y. and Zhao, Y. 2012. Physicochemical, microstructural and antibacterial properties of β-chitosan and kudzu starch composite films. J. Food Sci. 77(10), E280-286.

Tseng, A. and Zhao, Y. 2012. Effect of different drying methods on the retention of bioactive compounds in wine grape pomace. J. Food Sci. 77(9), H192-201.

Chen, J. and Zhao, Y. 2012. Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of beta-chitosan based films. J. Food Sci. 77(5), E127-136.

Jung, J.Y. and Zhao, Y. 2012. Comparison of antioxidant activity between α- and β-chitosan at different molecular weights and concentrations. Bioorganic & Medicinal Chem. 20 (9), 2905–2911.

Jung, J.Y. and Zhao, Y. 2011. Characteristics of deacetylation and depolymerization of β-chitin from jumbo squid (Dosidicus gigas) pens. Carbohydrate Res. 346, 1876–1884.

Deng, Q., Penner, M., and Zhao, Y. 2011. Chemical composition of dietary fiber and polyphenols of wine grape pomace skins. Food Res. Intern. 44 (9), 2712-2680.

Deng, Q. and Zhao, Y. 2011. Physicochemical, nutritional and antimicrobial properties of wine grape pomace extracts based films. J. Food Sci. 76(3), E309-317.

Duan, J., Jiang, Y., and Zhao, Y. 2011. Chitosan–whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultrapure omega-3 fatty acids. J Food Sci. 76(1), C133–C141.

Jiang, Y., Simonson, J., and Zhao, Y. 2011. Compression-molded biocomposite boards from red and white wine grape pomaces. J. Appl. Polymer Sci. 119, 2834–2846.  

Duan, J., Wu, R., Strik, B. and Zhao, Y. 2011. Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biol. & Technol. 59(1), 71-79.

Duan, J., Chrieton, G., and Zhao, Y. 2010. Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chem. 122(4), 1035-1042.


Zhao, Y. Editor. 2012. Specialty foods: processing technology, quality, and safety. Taylor and Francis Group, LLC, Boca Raton, FL. ISBN-10: 1439854238.

Zhao, Y. Editor. 2007. Berry fruits: Value-added products for health promotion. Taylor and Francis Group, LLC, Boca Raton, FL. ISBN-10: 0849358027.

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