Personal Information
Name:Jian-xian Zheng
Introduction:Professor
School of Food Science and Engineering
Tel:020-87112278/13005136635
Fax:
E-mail: fejxzhen@scut.edu.cn
Education Background
1983.9~1993.7 PhD, M.A and B.E in cereal and oil science and engineering school & food science and engineering school, Wu Xi College of light industry, awarded a doctor degree of Engineering in 1993
Employment Summary
2001.11~Present Professor, PhD Advisor in College of food science and biology engineering, South China University of Technology
1995.12~2001.10 Associate professor, M.A Advisor in College of food science and biology engineering, South China University of Technology
1993.10~1995.11 Post-doctoral Research Associate in light industry discipline, South China University of Technology
PField of Research
Application technologies of high intensity electric fields on food and bioengineering industries.
1. Phytochemicals related to the health of people
2. Planting, processing and comprehensive utilization of various helpful natural plants
3. Development and industrialization of varied new functional foods
4. Development and industrialization of major agriculture resources
5. Development and industrialization of functional products for health preserving and rehabilitation
6. Development and industrialization of new effective sweeteners
7. Focus on the development of health care food. Based on the administrative system in place and the trend of consume market, gradually a serial of health care food are developed characterized as high effect, high-technical quantity and high-economic profit, such as functional food focusing on facial (acne cleaning, speckle cleaning, and revitalizing skin), improving eyesight, modulating blood fat, modulating blood sugar, diet, excreting lead, modulating digestion, anti-alcohol, osteoporosis precaution and so on. The products cover nearly all the functional food in present domestic market.
8. Focus on the development of key ingredients in functional food or addictives. Key ingredients (additive) play an essential role in functional food. Recently, quite a number of new ingredients have been put into development, such as utilizing western wild resources to develop refined γ- Linolenic Acid (content≥50%, 6 times more than Denthersteraptera), transforming lactose existing in diary by-product to produce highly active lactoketose, oligo-galactose, oligo-lactulose and so forth, utilizing raw materials to refine α- Linolenic Acid(content≥90%), making use of western wild-plants to get Stachyose(the cost is much less than making use of bean), as well as making highly active and purified inlunin and oligo-fructose from cheap Jerusalem artichoke. All of these are the newly developed ingredients, which are promising in future market.
Publications (* as corresponding author)
1.Jianxian Zheng “Functional food” (volⅠ), 578,00 words, China light industry press, 1999.8
2.Jianxian Zheng “Functional food” (vol Ⅱ) , 1,350,000 words, China light industry press, 1999.9
3.Jianxian Zheng “Functional food”(vol Ⅲ) , 924,000 words, China light industry press,
4.Jianxian Zheng “Functional food sweeteners”, 450,000 words, China light Industry press, 1997.11
5.Jianxian Zheng “Low energy diets”, 641,000 words, China light industry press, 2001.8
6.Jianxian Zheng “Functional food”(2nd edition), 566,000 words, China light industry press, 1999.8
7.Jianxian Zheng “Functional food biotechnology”, 1,000,000 words, China light industry press, 2004.1
8.Jianxian Zheng “Development in bioactive phtochemicals”, 593,00 words, China light industry press, 2005.6
9.Jianxian Zheng “Functional oligosaccharide”, 710,000 words, Chemistry industry press, 2004.4
10.Jianxian Zheng “Functional sugar alcohol sweetener”, 343,000 words, Chemistry industry press, 2005.4
11.Jianxian Zheng “Functional diet fiber”, 227,000 words, Chemistry industry press, 2005.6
12.Jianxian Zheng “Typical formulas and key technology for functional food”, 200,000 words, Science and technology document press, 2005.4
13.Jianxian Zheng “Typical formulas and key technology for functional food”, 144,000 words, Science and technology document press, 2005.4
14.Jianxian Zheng “Development in modern new cereal food”, 279,000 words, Science and technology document press, 2003.5
15.Jianxian Zheng “Development in modern new protein and fat food”, 233,000 words, Science and technology document press, 2003.5
16.Jianxian Zheng “Development in modern functional cereal oil product”, 228,000words, Science and technology document press, 2003.5
17.Jianxian Zheng “Key technology and typical example of active peptide and protein process”, 159,000words, Science and technology document press, 2006.11
18.Jianxian Zheng “Key technology and typical example of vitamin process”, 11,500words, Science and technology document press, 2006.11
19.Jianxian Zheng “Key technology and typical example of new oligosaccharide process”, 21,000words, Science and technology document press, 2006.11
20.Jianxian Zheng “Key technology and typical example of new glycoside process”, 10,100words, Science and technology document press, 2006.11
21.Jianxian Zheng “Key technology and typical example of process of bioactive phtochemicals”, 19,100words, Science and technology document press, 2006.11
22.Jianxian Zheng “Key technology and typical example of new sugar product process”, 21,100words, Science and technology document press, 2006.11
23.Jianxian Zheng “Key technology and typical example of new oil and fat process”,15,600words, Science and technology document press, 2006.11
Courses Offered
1. Functional food
