Research Interest: Functional ingredients in Food Phytochemistry,
such as the polyphenol, anthocyanin, lycopene, and resveratrol, has presented
the antioxidant and many other biologic activities. The enrichment,
functionality and application of the anthocyanin and lycopene have been our focus
for more than twenty years.New technologies in Food. Application of new
technologies will give a solution for current problem in food. We have focus on
the ultra high pressure treatment in the pork and vegetable. The quality and
shelf life of the product were changed. The proper parameter of the high
pressure treatment will be a key to enhance the quality of the food. Energy
saving technology in food processing. Drying is a traditional technology for a
long time. Energy saving and better quality are the two main melodies in the
drying technology. The combination of heat pump and some other technology will
give a way for the better efficiency and better quality of products.
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