Jing Huaqi
Professor
Food Science and Engineering
Beijing University of Agriculture
China
Biography
Dr. Jinghua Qi is a Professor of Food Science and Engineering at Beijing University of Agriculture (BUA). Jinghua Qi 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. Jinghua Qi Education & Experience in Bachelor Degree and Master Degree in Heilongjiang Commercial College, Degree in China University of Agriculture, Study in Harper Adam University in U.K, Visiting Scholar in Brooklyn College in USA and Teacher in Beijing University of Agriculture. Jinghua Qi Research Interest in Safety of chemicals in food processing and food package, Processing of apple juice (controlling haze and browning)and Processing of chestnut kernel and husk (pigments and carbon making).
Research Interest
Safety of chemicals in food processing and food package, Processing of apple juice (controlling haze and browning) & Processing of chestnut kernel and husk (pigments and carbon making)
Publications
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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
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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
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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.
