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201911月份
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最後更新2019/11/07
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::: * 首頁 > 師資陣容 > 專任教師 > 許成光 教授

* * 許成光 教授
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點閱 14640 人次 友善列印

發佈日期:2010-08-04
更新日期:2019-01-10


許成光 教授
食品科學系暨研究所教師
美國奧勒岡州立大學生物資源工程博士
研究室分機:05-2717618
專  長: 食品加工、食品加工工程
任教科目: 蔬果加工特論、食品分析、專題討論、 食品新穎加工技術
E-mail: ckhsu@mail.ncyu.edu.tw

許成光老師



A.期刊論文

  1. Ferng S., Huang WH, Wu CP, Lu YT, Hsu CK, Chiou RYY, Ting CH. 2019. A controlled fermentation environment for producing quality soya sauce. Advances in Technology Innovation 4: 11-20.
  2. Hwnag JY, Shieh DE, Shyu YS, Hsu CK, Lin CW. 2018. Antidiabetic, antiyperlipidemic, and antioxidant activities o mulberry lees fermented products in diabetic mice. Journal of Food Science 83: 2866-2872.
  3. Hoang NX, Ferng S, Ting CH, Lu YC, Yeh YF, Lai YR, Chiou RYY, Hwang JY, Hsu CK*. 2018. Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce. LWT-Food Science and Technology 92: 234-241. [SCI]
  4. Ferng S, Ting CH*, Wu CP, Lu YT, Hsu CK, Chiou, RYY. 2018. Energy-effective predictive temperature control for soy mash fermentation based on compartmental pharmacokinetic modelling. Advances in Technology Innovation 3: 70-77.
  5. Hsieh MC, Huang CH, Yang HW, Chen JC, Hsu CK*. 2017. Black soybean seed coat containing diet enhancing the growth performance of juvenile hybrid tilapia Orechromis nitoticus X O. aureus. Aquaculture Research 48: 2593-2601. [SCI]
  6. Hoang NX, Ferng S, Ting CH, Huang WH, Chiou RYY, Hsu CK*. 2016. Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce. LWT-Food Science and Technology. 74: 242-250. [SCI]
  7. Jhan JK, Chung YC, Chen GH, Chang CH, Lu YC, Hsu CK*. 2016. Anthocyanins contents in the seed coat of black soybean and their anti-human tyrosinase activity and antioixdative activity. International Journal of Cosmetic Science 38:319-324. [SCI]
  8. Chao WW, Chung YC, Shih IP, Wang HY, Chou ST*, Hsu CK*. 2015. Red bean extract inhibits lipopolysaccharide-induced inflammation and H2O2-induced oxidative stress in RAW 264.7 macrophages. Journal of Medicinal Food 18: 724-730. [SCI]
  9. Yang, H.W., Hsu, CK, Yang, Y.F. 2014. Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans. Journal of the Science of Food and Agriculture 94: 1794-1801. [SCI]
  10. Chou ST, Chung YC, Peng HY, Hsu CK*. 2013. Improving antioxidant status in aged mice by 50% ethanol extract from red bean fermented by Bacillus subtilis. Journal of the Science of Food and Agriculture 93: 2562-2567. [SCI]
  11. Chen GH, Huang FS, Lin YC, Hsu CK*, Chung YC*. 2013. Effects of water extract from anaerobic fermented Toona sinensis Roem on the expression of antioxidant enzymes in the Sprague-Dawley Rats. Journal of Functional Foods 5: 773-780. [SCI]
  12. Hsu, C.K.* , Lin, W.H., Yang, H.W. 2013. Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decotion. Journal of the Science of Food and Agriculture 93(15): 3883-3890 [SCI]
  13. Hsu CK* , Chou ST, Huang PJ, Mong MC, Wang CK, Hsueh YP, Jhan JK. 2012. Crude ethanol extracts from grape seeds and peels exhibit anti-tyrosinase activity. Journal of Cosmetic Science 63: 225-232. [SCI]
  14. Hsu CK* , Yeh JY, Wei JH. 2011. Protective effects of the crude extracts from yam (Dioscorea alata) peel on tert-butylhydroperoxide-induced oxidative stress in mouse liver cells. Food Chemistry 126: 429-434. [SCI]
  15. Hwang JY, Shyu YS, Wang YT, Hsu CK*. 2010. Antioxidative properties of protein hydrolysate from peanut dregs treated with esperase. LWT-Food Science and Technology 43(2): 285-290. [SCI]
  16. Yin MC, Lin CC, Wu HC, Tsao SM, Hsu CK. 2009. Apoptotic effects of protocatechuic acid in human breast, lung, liver, cervix, and prostate cancer cells: potential mechanisms of action. Journal of Agricultural and Food Chemistry 57: 6468-6473. [SCI]
  17. Liu CL, Hsu CK, Chen CC, Hsu MM 2009. Combination of deoxidized water and sterilized packaging to improve the quality of cooked rice stored at room temperature. Taiwanese Journal of Agricultural Chemistry and Food Science 47(3): 133-144.
  18. Lai WW, Yang JS, Lai KC, Kuo CL, Hsu CK, Wang CK, Chang CY, Lin JJ, Tang NI, Chen PY, Huang WW, Chung JG. 2009. Rhein induced apoptosis through the endoplasmic reticulum stress, caspase- and mitochondria-dependent pathways in SCC-4 human tongue squamous cancer cells . In vivo 23: 309-316. [SCI]
  19. Chang CT, Hsu CK, Chou ST, Chen YC, Huang FS, Chung YC 2009. Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus. International Journal of Food Science and Technology 44: 799-806. [SCI]
  20. Hwang JY, Shyu YS, Hsu CK* 2009. Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Science and Technology 42: 312-318. [SCI]
  21. Hsu, C.K. , Chiang, B.H., Chen, Y.S., Yang, J.H., Liu, C.L. 2008. Improving the antioxidant activity of buckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water. Food Chemistry 108(2): 633-641 [SCI]
  22. Chung, Y.C., Chiang, B.H., Wei, J.H., Wang, C.K., Chen, P.C., and Hsu,C.K.* 2008. Effects of blanching, drying and extraction processes on the antioxidant activity of yam (Dioscorea alata) . International Journal of Food Science and Technology 43: 859-864 [SCI]
  23. Shyu, Y.S., Hwang, J.Y., and Hsu, C.K.* 2008/07. Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid . LWT-Food Science and Technology 41(6): 982-987 [SCI]
  24. Chen, J.C., Yeh, J.Y., Chen, P.C., and Hsu, C.K.* 2007. Phenolic content and DPPH radical scavenging activity of yam-containing surimi gels influenced by salt and heating. Asian Journal of Health and Information Sciences (accepted)
  25. Chung, Y.C., Hsu, C.K., Ko, C.Y., and Chan, Y.C. 2007. Dietary intake of xylooligosaccharides improves the intestinal microbiota, fecal moisture, and pH value in the elderly. Nutrition Research 27:756-761 [SCI]
  26. Hsu, C.K. , Chang, C.T., Lu, H.Y., and Chung, Y.C. 2007. Inhibitory effects of the water extracts of Lavendula sp. on mushroom tyrosinase activity . Food Chemistry 105: 1099-1105. [SCI]
  27. Liu, C.L., Chen, Y.S., Yang, J.H., Chiang, B.H., and Hsu, C.K.* 2007/10. Trace element water improves the antioxidant activity of buckwheat (Fagopyrum esculentum Moench) sprouts. Journal of Agricultural and Food Chemistry 55(22): 8934-8940. [SCI]
  28. Liu, C.L., Hsu, C.K., and Hsu, M.M. 2007/09. Improving the quality of fresh-cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging . Packaging Technology and Science 20(5): 337-343. [SCI]
  29. Chung, Y.C., Chiang, B.H., Chen, P.C., Huang, P.C., and Hsu, C.K.* 2007/05. Effect of storage on the gel-forming properties of yam-containing surimi gels. International Journal of Food Science and Technology 42: 518-522. [SCI]
  30. Hsiao, H.W., Hsiao, W.H., Hsu, C.K., and Tsai, Jeffrey J.P. 2006/10. A novel feature with dynamic time warping and least squares adjustment for protein structure alignment. Asian Journal of Health and Information Sciences 1(3): 261-275.
  31. Chou, S.T., Chiang, B.H., Chung, Y.C., Chen, P.C., and Hsu, C.K.* 2006/10. Effects of storage temperatures on the antioxidative activity and composition of yam. Food Chemistry 98(4): 618-623. [SCI]
  32. Liao, J.W., Hsu, C.K., Wang, M.F., Hsu, W.M., and Chan, Y.C. 2006/08. Beneficial effect of Toona sinensis Roemor on improving cognitive performance and brain degeneration in senescence-accelerated mice. British Journal of Nutrition 96(2):400-407. [SCI]
  33. Chan, Y.C., Hsu, C.K., Wang, M.F., Liao, J.W., and Su, T.Y. 2006/08. Beneficial effect of yam on the amyloid b -protein, monoamine oxidase B and cognitive deficit in mice with accelerated senescence. Journal of the Science of Food and Agriculture 86(10): 1517-1525. [SCI]
  34. Chiang, B.H., Chou, S.T., and Hsu, C.K.* 2005/11. Yam affects the antioxidative and gel-forming properties of surimi gels. Journal of the Science of Food and Agriculture 85(14): 2385-2390. [SCI]
  35. Chung, Y.C., Chen, S.J., Hsu, C.K., Chang, C.T., and Chou, S.T. 2005/03. Studies on the antioxidative activitives of Graptopetalum paraguayense E. Walther. Food Chemistry 91(3): 419-424. [SCI]
  36. Hsu, C.K. , Liao, J.W., Chung, Y.C., Hsieh, C.P., and Chan, Y.C. 2004/06. Xylooligosaccharides and fructooligosaccharides affect the intestinal microbiota and precancerous colonic lesions development in rats. Journal of Nutrition 134(6):1523-1528. [SCI]
  37. Chan, Y.C., Hsu, C.K., Wang, M.F., and Su, T.Y. 2004/01. A diet containing yam reduces the cognitive deterioration and brain lipid peroxidation in mice with senescence accelerated. International Journal of Food Science and Technology 39(1): 99-107. [SCI]
  38. Hsu, C.K. , Jiang, S.T., Chen, H.C., and Chung, Y.C. 2003/01. Antimicrobial activities of xylo-oligosaccharides fermentation broths using Bifidobacteria and Propionibacteria. Food Science and Agricultural Chemistry 5(1):13-26.
  39. Hsu, C.K. , Jiang, S.T., Chen, H.C., and Chung, Y.C. 2002/10. Performances of the growth and antimicrobial ability of Bifidobacterium bifidum in three different media. Taiwanese Journal of Agricultural Chemistry and Food Science 40(5): 385-389.
  40. Chen, C.S, Hsu, C.K., and Chiang, B.H. 2002/05. Optimization of the enzymic process for manufacturing low-lactose milk containing oligosaccharides. Process Biochemistry 38(5): 801-808. [SCI]
  41. Hsu, C.K. and Chiang, B.H. 2002/04. Effects of water, oil, starch, calcium carbonate, and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels. International Journal of Food Science and Technology 37(4): 387-393. [SCI]
  42. Hsu, C.K. and Chiang, B.H. 2001/06. Optimum blends of different grades of surimi determined by non-linear programming. Fisheries Science 67(3): 500-505. [SCI]
  43. Yang, T.H., Yet, M.G., Hsu, C.K., and Chiang, B.H. 2001/06. Separation of r-globulins from porcine plasma by reversed micellar extraction. Journal of Bioscience and Bioengineering 92(3): 214-220. [SCI]
  44. Huang, W.H., Hsu, C.K., and Chiang, B.H. 1999/03. Formulations of controlled atmosphere agents for packaged foods. Journal of Agricultural and Food Chemistry 47(3): 906-910. (SCI)
  45. Hsu, C.K. , Kolbe, E., and English, M. 1997/08. A nonlinear programming technique to develop least cost formulations of surimi products. Journal of Food Process Engineering 20: 179-196. (SCI)
  46. Hsu, C.K. and Kolbe, E. 1996/12. The market potential of using whey protein concentrate as a functional ingredient in surimi seafoods. Journal of Dairy Science 79(12): 2146-2151. (SCI)
  47. Hsu, C.K. , Kolbe, E., Morrissey, M.T., Wang, D.Q., and MacDonald, G.A. 1993/06. Comparison of physical, thermal and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus). Journal of Aquatic Food Product Technology 2(2): 31-49. (SCI)
  48. Hsu, C.K. , Kolbe, E., Morrissey, M.T., and Chung, Y.C. 1993/05. Protein denaturation of frozen Pacific whiting (Merluccius productus) fillets. Journal of Food Science 58(5): 1055-1056, 1075. (SCI)

 

 

B、研討會論文

  1. 2015/5 張志翔、王麒智、許成光 Evaluation of Hepatoprotective Activity of Black Soybean Extracts and the Development of Functional Beverage from Black Soybean第二屆台日食品科技與產業交流研討會。新竹,台灣
  2. 2015/12 Nguyen Xuan Hoang 、黃薇樺、馮淑慧、丁慶華、朱健松、許成光 A new method to improve the quality of soy sauce by a combination of fermentation temperature, codium chloride concentration and Zygosaccharomyces rouxii台灣食品科學技術學會第四十五次會員大會。台北,台灣
  3. 2015/12 張裴芝、許成光 黑豆抗氧化物之最優化萃取條件。台灣食品科學技術學會第四十五次會員大會。台北,台灣
  4. 2014/12 張志翔、許成光 花青素與黑豆茶湯減緩四氯化碳誘導小鼠之急性肝損傷。台灣食品科學技術學會第四十四次會員大會。高雄,台灣
  5. 2014/12 王麒智、許成光 烘烤對黑豆水萃取物的抗氧化物質及護肝功效之影響。台灣食品科學技術學會第四十四次會員大會。高雄,台灣
  6. 2014/6. Hsu CK, Chang WF, Wang PM, Chung YC. Optimum fermentation conditions for production of fermented red beans with multi-bioactivities using co-cultures of Bacillus Subtilis and Lactobacillus Delbrueckii Sp. Bulgaricus. 2014 International Scientific Conference Probiotics and Prebiotics, Budapest, Hungary.
  7. 2014/6. Chung YC, Chang WF, Wang PM, Hsu CK. Differentiation of Bacillus Subtilis from Lactobacillus Delbrueckii in the co-culture conditions for fermenting red beans. 2014 International Scientific Conference Probiotics and Prebiotics, Budapest, Hungary.
  8. 2013/01 李佩芬、許成光、黃承輝、游晟暘、沈韋宏、汪令滔、邱俊傑飼料中添加大汕二品山藥對雜交吳郭魚 (Orechromis niloticus X O. aureus)幼魚成長表現、抗氧化及免疫能力之影響。臺灣水產學會 2012年學術論文發表會。基隆,台灣
  9. 2013/11 徐鈺翔、許成光、楊懷文 烘烤與微波處理紫米對其熱水萃取物之花青素及抗氧化能力的影響。台灣食品科學技術學會第四十三次會員大會。台中,台灣
  10. 2013/11 王聖文、許成光 黑豆與黑豆種皮的抗氧化能力分析。台灣食品科學技術學會第四十三次會員大會。台中,台灣
  11. 2013/7. Hsu CK. Influence of different preheating methods on the quality properties of black soybean. ICFSN 2013: International Conference on Food Science and Nutrition, London, UK.
  12. 2013/7. Hsu CK. Black soybean tea shows protective function against carbon tetrachloride-induced liver damange in Sprague-Dawely rats. ICFSN 2013: International Conference on Food Science and Nutrition, London, UK.
  13. 2013/7. Jhan JK, Lin WH, Chung YC, Liao JW, Hsu CK. Protective function of black soybean tea against carbon tetrachloride-induced liver damage in Sprague-Dawley rats. Annual Meeting of Institute of Food Technologists, Chicago, IL, USA.
  14. 2012/11 李佩芬、許成光、黃承輝 飼料中添加大汕二品山藥對吳郭魚幼魚成長表現、抗氧化及免疫能力之影響。台灣食品科學技術學會第四十二次會員大會。新北市,台灣
  15. 2012/11 林偉瑄、許成光 不同加熱處理對於黑豆抗氧化活性的影響。台灣食品科學技術學會第四十二次會員大會。新北市,台灣
  16. 2012/11 林偉瑄、許成光 經烘烤的黑豆調配成黑豆茶湯之品質評估。台灣食品科學技術學會第四十二次會員大會。新北市,台灣
  17. 2012/6. Hsu CK, Chung YC, Jhan JK. Polyphenol, flavanoid, and anthocyanin contents in the seed coat of black soybean (Glycine max (L.) Merr.) Annual Meeting of Institute of Food Technologists, Las Vegas, NV, USA.
  18. 2011/12 陳珮寧、許成光、黃承輝 飼料中添加台農一號山藥對吳郭魚生長及抗氧化的影響 . 台灣食品科學技術學會第四十一次會員大會 . 嘉義,台灣
  19. 2011/6. Jhan JK, Chung YC, Hsu CK. In vitro anti-melanogenesis effect of 50% ethanol extract from seed coat of black soybean. 7th Asia Pacific Conference on Clinical Nutrition, Bangkok, Thailand.
  20. 2010/9. Hsu CK, Chung YC, Mong MC, Jhan JK, Chiu MH. In vitro anti-melanogenesis effect of 50% ethanol extract from seed coat of black soybean.14th International Biotechnology Symposium and Exhibition, Rimini, Italy.
  21. 2010/9. Hsu CK, Yeh JY, Wei JH. Antioxidant properties of the crude extracts from yam (Dioscorea alata) peel on tert-butylhydroperoxide-induced oxidative stress in mouse liver cells. 14th International Biotechnology Symposium and Exhibition, Rimini, Italy.
  22. 2008/11. Mong MC, Chiu CH, Hsu CK, Wang CK. Anti-inflammatory and phagocytic activities of the ethanol extract from grape vine cell suspension culture in murine macrophage cells. International Conference and Exhibition on Nutraceuticals and Functional Foods 2008. Taichung, Taiwan.
  23. 2008/10. Hsu CK, Mong MC, Wang CK, Chung YC, Hsueh YP. The inhibitory effect toward tyrosinase activity and the anti-inflammitory activity of the ethanolic extracts from grape vine cell. 14th World Congress of Food Science & Technology, Shanghai, China.
  24. 2008/05. Hsu, C.K., Mong, M.C., Wang, C.K., Chung, Y.C. The anti-inflammatory activity and the inhibitory effect toward tyrosinase activity of the ethanolic extract from grape vine cell. Nutrigenomics '08., Melbourne, Australia.
  25. 2008/05. Chung, Y.C., Hsu, C.K., Huang, F.S., Lin, Y.C., Wei, M.M. Water extract from anaerobically fermented Toona Sinensis Roem leaves enhances the gene expressions of antioxidant enzymes. Nutrigenomics '08., Melbourne, Australia.
  26. 2007/03. 陳傑易 、許成光。山藥對小鼠肝細胞抗氧化酵素活性的影響。台灣保健食品學會第九次 (第五屆第一次 )會員大會保健食品與調節血脂研討會,台北,台灣。
  27. 2006/10. 闕壯銘、許成光。香椿萃取物對於酪氨酸酶活性之抑制效能。國際化粧品科技研討會暨應用技術交流展示會,台中,台灣。
  28. 2006/09 . Hsu, C.K. , Huang, P.C., Chen, P.C., Wei, J.H., and Chung, Y.C. Antioxidant activity of yam toward mouse liver and hepatoma cells. 13th World Congress of Food Science and Technology, Nantes, France.
  29. 2006/09 . Chung, Y.C., Chang, S.Y., Chen, Y.C., Chan, Y.C., and Hsu, C.K. Prebiotic potential of water extract from tempeh. 13th World Congress of Food Science and Technology, Nantes, France.
  30. 2006/09 . Chung, Y.C., Lu, H.Y., Chang, C.T., and Hsu, C.K. Inhibitory effect of the water extract from Lavender (Lavandula spp.) on the activity of mushroom tyrosinase. 13th World Congress of Food Science and Technology, Nantes, France.  
  31. 2006/06 . Wei, M.M., Chang, S., Hsu, C.K., and Chung, Y.C. Effect of folate deficient on serotonin level in sprague-dawley rate feeding with high fat diet. Annual Meeting of Institute of Food Technologists, Orlando, FL, USA.  
  32. 2006/05. 許成光 、吳繼光、張清堯、葉貞吟、蔡政芳、蒙美新。水晶蘭萃液在小鼠巨噬細胞株中對一氧化氮及前發炎標記物的作用評估。中華民國營養學會第三十二屆年會暨學術研討會,台中,台灣。
  33. 2006/02. 陳佩君 、黃柏鈞、魏吉宏、李彥勳、葉怡均、江媛媛、許成光。儲存條件對大汕二品山藥之細胞抗氧化的影響。台灣保健食品學會第八次 (第四屆第二次 )會員大會,台中,台灣。
  34. 2006/02. 魏吉宏、江媛媛、李彥勳、葉怡均、許成光。大汕二品山藥皮對小鼠肝細胞與肝癌細胞的保護作用。台灣保健食品學會第八次 (第四屆第二次 )會員大會,台中,台灣。
  35. 2006/02. 黃柏鈞、陳佩君、魏吉宏、葉怡均、江媛媛、李彥勳、許成光。台農一號與名間長紅山藥對小鼠肝細胞與肝癌細胞的抗氧化活性。台灣保健食品學會第八次 (第四屆第二次 )會員大會,台中,台灣。
  36. 2006/02. 魏吉宏、黃柏鈞、吳繼光、張清堯、胡若梅、葉貞吟、蔡政芳、王建國、施養佳、蒙美新、許成光。水晶蘭萃取液的抗氧化活性。台灣保健食品學會第八次 (第四屆第二次 )會員大會,台中,台灣。
  37. 2005/09. 蕭翰文、蕭雯鴻、鍾泓凱、許成光、吳家樂、張春明 .  利用動態時間扭曲及最小二乘平差迭代比對蛋白質結構 . 第十六屆物件導向技術及應用研討會,台中,台灣 .
  38. 2005/09. 鍾雲琴 、許成光、王銘富、山本茂、 Chan, YC. Effects of xylooligosaccharides on the intestinal functions of the elderly. 第 52回日本營養改善學會學術總會,德島市,日本 .
  39. 2005/06. Hsiao, W.H., Hsiao, H.W., and Hsu, C.K. Local structure alignment of protein sequences. 2005 Symposium on Applications of Information, Management and Communication Technology, Kaohsiung, Taiwan, ROC.
  40. 2005/06. 陳佩君 、許成光。儲存條件對台農一號山藥組成分與抗氧化的影響。 2005年全球華人保健食品科技大會,台北,台灣。
  41. 2005/06 . 陳進忠、葉貞吟、許成光。台農一號山藥抗氧化活性的影響因素。 2005年全球華人保健食品科技大會,台北,台灣。
  42. 2005/06. 魏吉宏、許成光。水洗、殺菁、乾燥及萃取方法對大汕二品山藥皮的抗氧化活性之影響。 2005年全球華人保健食品科技大會,台北,台灣。
  43. 2004/07. Hsu, C.K., Chou, S.T. Chiang, B.H., and Chen, P.C. Feasibility of using yam as a functional ingredient in surimi seafood. Annual Meeting of Institute of Food Technologists, Las Vegas, NV, USA.
  44. 2004/07 . Chung, Y.C., Chen, S.J., Hsu, C.K., Chang, C.T. and Chou, S.T. Studies on the antioxidative activity of Graptopetalum paraguayense E.Wa. Annual Meeting of Institute of Food Technologists, Las Vegas, NV, USA.
  45. 2004/07. Chan Y.C., Hsu, C.K., Chung, Y.C., Liao, J.W., and Hsieh, C.P. Effects of xylooligosaccharides on the intestinal microbiota and colon precancerous lesion in rats. Annual Meeting of Institute of Food Technologists, Las Vegas, NV, USA.
  46. 2003/07. Hsu, C.K., Chou, S.T., Chiang, B.H., and Chung, Y.C. Antioxidative and gel-forming abilities of surimi gels containing yam. Annual Meeting of Institute of Food Technologists, Chicago, IL, USA.
  47. 2002/06. Hsu, C.K., Jiang, S.T., Chen, H.C., and Chung, Y.C. Antimicrobial activities of xylooligosaccharides fermentation broths using Bifidobacteria and Propionibacteria. Annual Meeting of Institute of Food Technologists, Anaheim, CA, USA.
  48. 1995. Hsu, C.K. and Kolbe, E. The market potential of using whey protein concentrate as a functional ingredient in surimi seafoods. New Zealand Milk Products (North America) Inc., Santa Rosa, CA, USA.
  49. 1994. Hsu, C.K. and Kolbe, E. Least cost formulations for Pacific whiting surimi-based seafood using non-linear programming. Annual Meeting of Institute of Food Technologists, Atlanta, GA, USA.
  50. 1994. Hsu, C.K. and Kolbe, E. Thermal analysis techniques to determine the quality of protein gels. 23rd Annual Conference of North American Thermal Analysis Society, Toranto, ON, Canada.
  51. 1993. Hsu, C.K. and Kolbe, E. A new method using differential scanning calorimetry (DSC) to determine the quality of protein gels. Graduate Congress 93, Oregon State University, Corvallis, OR, USA
  52. 1992. Hsu, C.K., Kolbe, E., Wang, D.Q., MacDonald, G.A., and Morrissey, M.T. Analysis of protein denaturation in Pacific whiting (Merluccius productus) fillets during frozen storage. 43rd Annual Meeting of Pacific Fisheries Technologists, Los Angeles, CA, USA.
  53. 1992. Hsu, C.K., Kolbe, E., and Morrissey, M.T. Protein changes in Pacific whiting (Merluccius productus) during frozen storage. Annual Meeting of Institute of Food Technologists, New Orleans, LA, USA.
  54. 1992. Kolbe, E., Hsu, C.K., Lanier, T.C., MacDonald, G.A., Morrissey, M.T., and Simpson, R. Product alternatives for Pacific whiting. In"Pacific Whiting: Harvesting, Processing, Marketing and Quality Assurance", G. Sylvia and M.T. Morrissey (eds.), p 29-32. Oregon Sea Grant Publication, Corvallis, OR, USA.
  55. 1991. Hsu, C.K., Kolbe, E., Wang, D.Q., MacDonald, G.A., and Morrissey, M.T. Comparison of rheological, physical and chemical methods to measure protein denaturation. Annual Meeting of American Institute of Chemical Engineers, Los Angeles, CA, USA.



C、研究計畫

 

計畫年度

執行期間

補助機關

內容 

107

2018/08/01~2019/07/31 科技部 富含花青素的黑豆營養補充飲品的開發 (II)

106

2017/08/01~2018/07/31 科技部 富含花青素的黑豆營養補充飲品的開發

105

2016/08/01~2017/07/31 科技部 溫控醬油的快速發酵最適化研究

105

2016/07/28~2017/07/27 經濟部 /科技部 產業升級創新平台輔導計畫 (協助傳統產業技術開發計畫 )-黑豆機能性茶包開發

102

2013/08/01 ~2014/07/31 國科會 黑豆萃取物護肝效能與安全性評估

102

2013/05/10 ~2013/11/30 食品工業發展研究所 以線性規劃及非線性規劃評估配方食品效益

101

2012/08/01 ~2013/07/31 國科會 山藥對魚類生長、抗氧化與免疫力的影響

100

2011/08/01 ~2012/07/31 國科會 奈米脂質微粒技術開發黑豆為皮膚保健機能性原料

97

2008/08/01 ~2011/07/31 國科會 葡萄細胞的抗氧化、抗發炎及抑制黑色素形成的生理活性成分的分離與效能評估 (II)

97

2008/08/01 ~2011/07/31 亞洲大學 開發天然草本植物做為皮膚保健產品之可行性評估

97

2008/08/01 ~2011/07/31 中國醫藥大學與亞洲大學策略聯盟 水晶蘭與錫杖花萃取物的細胞與動物抗氧化及抗發炎之效能評估 (第二年 )

97

2007/08/01 ~2008/07/31 國科會 葡萄細胞的抗氧化、抗發炎及抑制黑色素形成的生理活性成分的分離與效能評估

96

2007/08/01 ~2008/07/31 中國醫藥大學與亞洲大學策略聯盟 水晶蘭與錫杖花萃取物的細胞與動物抗氧化及抗發炎之效能評估 (第一年 )

95

2006/08/01 ~2007/07/31 國科會 子計畫六:以生物資訊方法研究單核甘酸多形性對癌症相關蛋白質的功能與結構的影響 (3/3)

94

2005/08/01 ~2006/07/31 國科會 子計畫六:以生物資訊方法研究單核甘酸多形性對癌症相關蛋白質的功能與結構的影響 (2/3)

94

2005/08/01 ~2006/07/31 國科會 山藥皮的細胞抗氧化、抗致突變性及安全性評估

93

2004/08/01 ~2005/07/31 國科會 子計畫六:以生物資訊方法研究單核甘酸多形性對癌症相關蛋白質的功能與結構的影響 (1/3)

93

2004/08/01 ~2005/07/31 國科會 山藥加工與儲存條件對細胞抗氧化及微生物抗致突變性之最適化研究

92

2003/08/01 ~2004/07/31 國科會 山藥冷凍魚漿與山藥魚漿製品品質最佳化研究

91

2002/08/01 ~2003/07/31 國科會 開發山藥冷凍魚漿與山藥魚漿製品的可行性評估





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