Han Junhua
| Date：2013-07-20
Han Junhua
Dr. Junhua Han (1977-10, Graduating University:China Agriculture University)
Associate Prof. of Department of Food Science and Engineer
Food Biotechnology and Food Safety Laboratory
College of Biological Science and Engineering
Hebei University of Science and Technology
No. 26 Yuxiang Street, Yuhua Distrition, Shijiazhuang (050018) P. R. China
Mobile phone:13363119063
Email: teach2003@126.com; hjh0303@hebust.edu.cn
Research Areas
Probiotics: Isolation and screen of probiotics; Physiology and function of probiotics and their metabolic product.
Lactic acid bacteria (LAB)－Selection of excellent LAB for food products, and the functional analysis of probiotic LAB. The Antibiotic resistance genes of LABs and the transferrability were studied. Many LABs with inhibition to spoilage yeasts and molds have been screened and the inhibition properties are under study. LABs with removal effect on plasticizer and aflatoxin are also being discussed. The application of probiotic LABs on fermented milk, Vinegar and soy sauce are also be explored.
Bacillus－The antifungal substance produced by one bacillus strain has strong inhibition to many pathogenic fungi. The inhibition properties and the purification technology of antifungal substance were studied. The structure and application are under study.
Food analysis and quality control technology：The food safety, food quality analysis and control was studied with HPLC, gas chromatography, rapid detection kit,etc.
Technology of preservation and storage of fruits and vegetables: Studies the technologies during processing and preservation, such as minimally processing, storage, distribution and marketing of fresh fruits and vegetables.
Selected Recent Publications
Heping Zhang and Liebing Zhang. The modern dairy industry Handbook. China Light Industry Press, Beijing, 2005 (Participants)
Lynne Mclandsborough (translated by Bolin Zhang). The guidance of Food Microbiology Experiment:China Light Industry Press, Beijing, 2007 (Participants)
Xiaowen Ding, Junhua Han. Food Analysis Experiment: China Forestry Press, 2012.
Junhua Han, Quanhong Li, Weibo Jiang, et al. Physiological and Quality Responses of Fresh-cut Broccoli Pretreated with Ethanol Vapor. Journal of Food Science. 2006.
Han Junhua, Li Xingfeng, Gao Wenhui, et al. Susceptibility of Lactobacillus pentosus strains isolated from fermented products to streptomycin and kanamycin. International Food Research Journal. 2013
Han Junhua, Li Shanshan, Pei Jiawei, et al. Possible connections between the antibiotic-related plasmids of potentially probiotic Lactobacillus strains and the antibiotic resistance. Science and technology of food industry, 2013.