Professor, Department of Food Science and Technology, Geneva
222 Food Research Laboratory, 315-787-2265, e-mail: fermentation biotechnology. He is currently interested in the use of microorganisms and enzymes to convert food processing residues into biochemicals and other value-added products, improvement of starter cultures for food and industrial fermentations, and factors that affect microbiological safety of minimally processed foods and beverages.
Representative Publications
Hang, Y.D. and Woodams, E.E. 1994. Production of fungal polygalacturonase from apple pomace. Food Sci. Technol. 27:194-196.
Schwarz, J.G. and Hang, Y.D. 1994. Purification and characterization of diacetyl reductase from Kluyveromyces marxianus. Lett. Appl. Microbiol. 18:272-176.
Hang, Y.D. and Woodams, E.E. 1993. Thermophilic glucoamylase from Talaromyces flavus. Lett. Appl. Microbiol. 17:156-157.
Hang, Y.D. and Woodams, E.E. 1990. Lipase production by geotrichum candidum from sauerkraut brine. World J. Microbiol. Biotechnol. 6:418-421.
Hang, Y.D. 1990. Chitosan production from Rhizopus oryzae mycelia. Biotechnol. Lett. 12: 911-912.
Hang, Y.D. 1989. Direct fermentation of corn to L(+) lactic acid by Rhizopus oryzae. Biotechnol. Lett. 11: 299-300.
Hamamci, H. and Y.D. Hang. 1989. Production of citric acid by immobilized dried reactivated Aspergillus niger. Biotechnol. Techniques 3: 51-54.