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刘丹

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个人简述:刘丹,女,博士,2015年“青年百人计划”引进到广东工业大学轻工化工学院任职,副研究员,硕士生导师。科研方向主要从事食品非热加工技术、食品功能性成分的高效提取分离、食品无损检测等领域教学与科研工作。以第一/通讯作者在Food Bioprocess Tech、Food Chem、Food Control等食品国际顶级期刊发表SCI论文15篇。申请发明专利10余项,授权4项。主持博士后基金1项,校级项目1项,参与多项国家级、省级以及其它各类科研项目。获广东省科学技术一等奖1项。

联系方式:dana0816@163.com

教育背景:

2008.09 –2012.02, 法国贡比涅技术大学,博士

2005.09–2008.07,大连理工大学,硕士

2000.09–2005.07,大连理工大学,学士

工作经历:

2015.11–至今,轻工化工学院,副研究员,硕士生导师

2012.07–2015.03,华南理工大学,博士后

代表性论文:

[1] Liu, D, Pang, W., Ding, L., Sun ,JX. An insight into the inhibitory activity of dihydromyricetin againstVibrio parahaemolyticus.Food Control,2016, 67, 25-30.

[2] Liu D, Zeng X-A, Sun D-W. Recent developments and applications of hyperspectral imaging for quality evaluation of agricultural products: a review.Critical Reviews in Food Science and Nutrition, 2015, 55(12), 1744-57.

[3] Liu D, Sun D-W, Qu J H, Zeng X A, Pu H B, Ma J. Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process.Food Chemistry,2014,152, 197-204.

[4] Liu D,Pu H,Sun D-Wet al. Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat.Food Chemistry,2014, 160, 330-337.

[5] Liu D,J Ma,Sun D-Wet al. Prediction of color and pH of salted porcine meats using visible and near-infrared hyperspectral imaging.Food and Bioprocess Technology,2014, 7, 3100-3108.

[6] Liu D,Wang L,Sun D-W. Lychee variety discrimination by hyperspectral imaging coupled with multivariate classification.Food Analytical Methods,2014, 7, 1848-1857

[7] Liu D, Qu J H, Sun D-W, Pu H B, Zeng X A. Non-destructive prediction of salt contents and water activity of porcine meat by hyperspectral imaging in a salting process.Innovative Food Science & Emerging Technologies, 2013, 20, 316-323.

[8] Liu D, Zeng X-A, Sun D-W, Han Z. Disruption and protein release by ultrasonication of yeast cells.Innovative Food Science & Emerging Technologies, 2013, 18, 132-137.

[9] Liu D*,Lebovka N I, Vorobiev E. Impact of pulsed electric fields and high voltage electrical discharges on selective extraction of intracellular compounds fromSaccharomyces cerevisiaeyeasts.Food and Bioprocess Technology,2013,6, 576-584,

[10] Liu D,Vorobiev E, Savoire R, Lanoisellé J-L. Comparative study of ultrasound-assisted and conventional stirred dead-end microfiltration of grape pomace extracts.Ultrasonics Sonochemistry,2013, 20, 708-714.

[11] Liu D, Vorobiev E, Savoire R, Lanoisellé J-L. Intensification of polyphenols extraction from grape seeds by high voltage electrical discharges and extract concentration by dead-end ultrafiltration.Separation and purification technology,2011, 81:134-140

[12] Liu D, Vorobiev E*, Savoire R, Lanoisellé J-L. Effect of disruption methods on the dead-end microfiltration behavior of yeast suspension.Separation Science and Technology,2010, 45, 1042-1050.

主持课题:

[1]广东工业大学青年百人计划启动基金:酿酒副产物中生物活性物质提取、分离与功能性研究,20万,主持

[2]博士后基金:腌制过程肉品品质变化的高光谱图像特性及检测机理研究,8万,结题


授权专利:

[1]一种超声协同脉冲电场提取葡萄皮渣多酚的方法,2016,ZL201310140746.8,发明专利

[2]脉冲电场辅助逆流提取葡萄皮渣多酚的装置及方法,2014,CN103223261A,发明专利

[3]一种基于高光谱的食源性致病菌检测系统及方法,2014,CN 103398994B.发明专利

[4]一种基于高光谱的果蔬表面损伤检测装置,2014,ZL201420183159.7,实用新型

学术会议:

[1]Rapid determination of sodium chloride in salted meat by visible and near-infrared hyperspectral imaging,第八届国际农业工程学会(CIGR),2013年11月4-7日,广州,(Oral)

[2] Extraction of polyphenols from grape seeds by unconventional methods and extract concentrationthrough polymeric membranes,第十一届食品工程与加工国际会议(ICEF),2011年5月22-26,希腊雅典(Poster)

[3]Dead-end microfiltration behavior of disrupted yeast cell suspensions with stirring.液体和固体分离技术会议(FPS), 2010年10月5~7,法国里昂.(Oral)

科技奖励:

果汁果酒与水果提取物绿色加工技术与装备,2015,广东省科学技术一等奖,(排名11)

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