龔瑞林主任、孫寶年講座教授與張祐維助理教授受邀帶領博士生林敬甄與研究生張恆偉 陳亭屹前往愛爾蘭都柏林參加「第十八屆世界食品科技大會 (IUFoST)」
發佈日期 :
2016-08-21
龔瑞林主任與孫寶年講座教授受邀帶領博士生林敬甄與研究生張恆偉 陳亭屹前往愛爾蘭都柏林參加「第十八屆世界食品科技大會2016The International Union of Food Science and Technology (IUFoST)」
發表論文:
1. 淡水蜆副產品之全利用-以機能性食品工業作為循環再利用之模式
Total utilization of freshwater clam by-products for sustainability- using functional food industry as a cyclic model
Total utilization of freshwater clam by-products for sustainability- using functional food industry as a cyclic model
2. 以蜆精萃取物之副產品開發護肝之食品原料Utilization of clam essence by-product to produce hepatoprotective food ingredient
3.Effect of Black Garlic on Male Reproductive Function in Streptozotocin-Nicotinamide Induced Diabetes Rats
4.Efficacy of Shea Nut Oil Extract in a rat model of Knee Osteoarthritis
5.Effects of Velvet Antler Ethanol Extract of Formosan Sambar Deer on Male Reproductive Function in High-Fat Diet-induced Obese Rat
6.Effects of Vitellaria paradoxa Nut Extract on Osteoarthritis in Meniscal/Ligamentous Injury of Obesity-Induced Rat
7.鯖魚蒸煮液蛋白質鑑定及其潛在活性胜肽之特徵化分析
Characterisation of the proteins and bioactive peptides from mackerel steaming juice (Scomber australasicus)
Characterisation of the proteins and bioactive peptides from mackerel steaming juice (Scomber australasicus)