The team of Professor Wang Yanbo, School of Food and Bioengineering, Zhejiang Gongshang University: Develop a time-temperature indicator based on Maillard reaction to visualize the freshness of mackerel

Highlights

*Established a xylose-lysine system as a time-temperature indicator (TTI);

Recently, Professor Wang Yanbo’s team from the School of Food and Biological Engineering of Zhejiang Gongshang University published a paper titled "Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel" in Food Chemistry , the top food journal .

School of Food and Biological Engineering, Zhejiang Gongshang University

Wang Yanbo , Ph.

Dedicated to research in the field of food safety and health for a long time, and achieved a series of original results, and was selected as the leading talent of the National "Ten Thousand Talents Program", the Ministry of Science and Technology Innovative Talent Promotion Program, the core of innovation team in key areas of the Ministry of Science and Technology Innovation Talent Promotion Program Member, Innovation Leading Talent of Zhejiang Provincial University Leading Talent Training Program, Zhejiang New Century 151 Talent Project Training Person, Zhejiang Provincial Colleges and Universities Middle and Young Subject Leaders, Zhejiang Outstanding Youth Science Fund Project Funding Candidates, Zhejiang Provincial Colleges and Universities Outstanding Young Teachers candidates and other funding schemes

So far, he has presided over more than 20 national, provincial and ministerial topics such as the "13th Five-Year" national key research and development plan, the National Natural Science Foundation of China, the Zhejiang Natural Science Foundation key project, and the Zhejiang Provincial Key Research and Development Project.