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Jing Huaqi
Author: Time:2013-10-17 19:26:06

NameJinghua Qi          

Professor of Food Science and Engineering  at Beijing University of Agriculture (BUA)

    

 

Contact Information(联系信息)

Englishname: Jinghua Qi

Nickname:     

Office: Food chemistry              

Email: abc960718@sina.com            

Office Phone:          86-10-80799174-605

Office Fax: 86-10-80799170

Recruitment Status(接受研究生情况):          accepting graduate students:2-3

Websites(个人网站):     http://www.bac.edu.cn

Education & Experience:(受教育经历)

1984.9-1991.4: Bachelor Degree and Master Degree in Heilongjiang Commercial College

2000.9-2003.6:Ph.D Degree in China University of Agriculture

2006.9-2006.12: Study in Harper Adam University in U.K

2011.11-2012.5: Visiting Scholar in Brooklyn College in USA

Since 1991.4 : Teacher in Beijing University of Agriculture

Research Interests(研究方向): 1.Safety of chemicals in food processing and food package

2.Processing of apple juice (controlling haze and browning)

3. Processing of chestnut kernel and husk (pigments and carbon making)

Primary Teaching Area(主讲课程): Food chemistry and Food Analysis

Positions & Employment(社会职务及活动): Director of Beijing Food Institute

         Member of China Institute of Food Science and Technology

Honors(荣誉):

 

Profile:(Only 500 Words)(简短自我评价)

My major is Food science and Engineering, especially in Food processing (apple juice and chestnut kernel ) for controlling haze formation and browning .The utilization of apple pomace and chestnut shell (pigments extracting and purification) have been related to. Safety of chemicals in food processing and food package are also be studied.

 

Selected Publications:研究成果

Qi J H, Yang XY,Huang M Q. Identification of Chemicals from Enzymatic-Browning Reaction of Chestnut (Castanea mollissina) kernel.Scientia Agricultura Sinica, 2011, 44(8):1678-1698

Yang X Y, Qi J H*, Wang J, Huang M Q, Wu Y H. Study on the extraction and stability of the enzymatic browning product in chestnut kernel. Chinese Agricultural Science Bulletin, 2010, 26(17): 103-107.

Qi J H, Xu Y Q, Wang F, Pang M X, Huang M Q, Zhu Y Z. Key ProcessingTechnology and Functional Property of Cooked Chestnut Powder. Journal of the Chinese Cereal and Oils Association, 2009, 24(11):111-114

Qi J H, Wang F, Pang M X, Zhao C C. Factors that Effect Browning for Cooked Chestnut Kernel. Journal of the Chinese Cereal and Oils Association, 2009, 24(10):103-106

Qi J H, Wang F, Pang M X, Zhuang W J, Zheng X Y.Factors that effect Retro gradation of Chestnut Starch. Journal of the Chinese Cereal and Oils Association, 2009, 24(3):58-61

Qi J H, Wu J,Xu Y Q, Wang F, Pang M X, Huang M Q. Active Ingredients of Phenolics and Their Antioxidant Activities in Chinese Chestnut. Acta Hort2009,844:89-94.

Qi J H, Cai T Y, Wu J Xu Y Q,Wang F, Pang M X, Huang M Q. Influence of Enzymolysis-Adsorption On the Secondary Haze in Apple Juice. Journal of Food Engineering, 2011, (10)

Qi J H,Cai T Y,Ni Y Y. Study on the adsorption of active carbon on the polyphenol and haze in apple juice. Industry of food and fermentation, 2003, 29(4):11-14 (in Chinese with English abstract)

Qi J H,Cai T Y,Ni Y Y. Effect of enzyme on the haze of apple juice. Journal of food science, 2003,24(9):69-72  (in Chinese with English abstract)

Qi J H ,Cai T Y,Wang F etal. Analysis of form on the secondary haze of apple juice concentrate, Transactions of the Chinese Society of Agricultural Engineering,2007,23(12):247-251 (in Chinese with English abstract)

Qi J H . Study on the formation and control technology of secondary haze of apple juice concentrate DBeijing: China University of Agriculture, 2003.