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| 學生姓名 | 指導教授 | 學位類別 | 畢業年度 | 標題 | 英文論文名稱 |
|---|---|---|---|---|---|
|
廖偉志
|
宋文杰
|
碩士
|
112
|
The investigation of using halogen lamp drying and traditional sun drying on the volatile compounds, texture and color parameters of Gongliao Gelidium seaweed gel
|
|
|
章之瑀
|
宋文杰 張祐維
|
碩士
|
112
|
The Effects of Drying Methods on Active Components and Antioxidant Capacity in Pitaya (Hylocereus polyrhizus) Peels and Evaluation for the Preparation of Food Coloring
|
|
|
科那迪
|
宋文杰 張祐維
|
碩士
|
112
|
Development of Fish/Chicken-based Sausages with Clean Label Processing Method and Halal Ingredients
|
|
|
陳妍伶
|
宋文杰 張祐維
|
碩士
|
112
|
Study on Characterization of Functional Ingredients and the Pectin Extracted from Ponkan (Citrus reticulata) By-products Using Microwave Vacuum Drying Method Combined with Ultrasound-assisted Extraction
|
|
|
丁彥書
|
宋文杰
|
碩士
|
111
|
Investigation on the Effect of Sodium Alginate, Pectin and Chitosan on Acrylamide Formation in Air Frying Biscuits
|
|
|
黃靖雯
|
宋文杰 陳宏彰
|
碩士
|
111
|
Aroma and physical properties of gluten-free rice cake with yam addition
|
|
|
陳美燕
|
宋文杰
|
碩士
|
111
|
Addition of Abelmoschus esculentus L. powder on the qualities of gluten-free chiffon cake
|
|
|
徐譽瑾
|
宋文杰
|
碩士
|
111
|
Effect of Drying Time, Frying Temperature, and Frying Time on Physicochemical Properties of Fried Pork Rinds by Response Surface Methodology
|
|
|
張鳳鳴
|
宋文杰
|
碩士
|
110
|
Processing and quality evaluation for potassium alumium free freezing dough of fried bread sticks
|
|
|
侯伯翰
|
宋文杰
|
碩士
|
110
|
Effect of the Thickness of Deep Fried Pork Rind on the Quality and Kinetics of Water Loss and Oil Absorption
|
|
|
黃昱翔
|
宋文杰
|
碩士
|
110
|
Using Kinetic Model to Evaluate the Effect of Different Frying Methods on the Quality and Physicochemical Properties of Fried Pork (Sus scrofa domestica) Rind
|
|
|
高翎瑜
|
宋文杰
|
碩士
|
109
|
Investigation on chitosan addition on the formation of acrylamide and hydroxymethylfurfural during Maillard reaction
|
|
|
吳皓亘
|
宋文杰
|
碩士
|
109
|
The Effects of Different Softening Treatments on Texture and Sensory Characteristics of Abalone (Haliotis discus hannai × Diversicolor diversicolor )
|
|
|
黃鏡蓉
|
宋文杰
|
碩士
|
109
|
Effect of Pre-drying on Kinetics of Oil Uptake and Physicochemical Properties of Fried Sea Bass (Lates calcarifer) Skin
|
|
|
黃冠景
|
宋文杰
|
碩士
|
109
|
Kinetics of Oil Absorption and Water Loss of Fried Tilapia Skin by Different Frying Methods
|
|
|
林長儒
|
宋文杰
|
碩士
|
109
|
Effects of hydrothermal treatment and black bean flour and Auricularia auricula-judae addition on the qualities of rice cake
|
|
|
沈詩婷
|
宋文杰
|
碩士
|
108
|
Effect of fried bread sticks on acrylamide content by different frying methods
|
|
|
曾意雯
|
宋文杰
|
碩士
|
108
|
Effect of Tamarindus indica L. on qualities of gluten-free cake
|
|
|
范裕文
|
宋文杰
|
碩士
|
108
|
Effects of Different Softening Methods on the Hardness and Quality of Neritic Squid (Loligo edulis) muscle
|
|
|
季明萱
|
宋文杰
|
碩士
|
107
|
Effect of Calcium Citrate, Chitosan, and Chitosan Oligosaccharide on Acrylamide Formation in Brown Sugar
|
|
|
方叡御
|
宋文杰
|
碩士
|
107
|
Effect of Calcium Carbonate, Chitosan and Chitosan Oligosaccharide on Acrylamide Formation in Brown Sugar Cookies
|
|
|
邱恩亭
|
宋文杰
|
碩士
|
107
|
Effect of chia seeds flour on qualities of gluten-free cake
|
|
|
曾祥佑
|
宋文杰
|
碩士
|
107
|
Effect of Different Low Molecular Weight Chitosan on Acrylamide Formation in Glucose/Fructose-Asparagine Model and the Functional Properties of its Products
|
|
|
陳宇庭
|
宋文杰 黃培安
|
碩士
|
107
|
The mechanism of inhibitory effects of low molecular weight fucoidan on γ-radiation and TGF-β1 induced fibrosis
|
|
|
李雅慧
|
宋文杰
|
碩士
|
106
|
Antioxidant, Blood Glucose and Lipid Regulation of Public Awareness on Anthocyanin: From an ExamPle of the Hospital
|
|
|
林郁青
|
宋文杰
|
碩士
|
106
|
Qualities of cookie prepared with coconut oil and beeswax organogel as replacement for hydrogenated fat
|
|
|
蔡佩珊
|
宋文杰
|
碩士
|
106
|
Effect of flaxseed flour on gluten-free cake nutritional characteristics and qualities
|
|
|
賴怡蓁
|
宋文杰
|
碩士
|
105
|
Studies on the Antioxidant Capacity of Abalone Enzymatic Hydrolysates
|
|
|
江少槿
|
宋文杰
|
碩士
|
105
|
Effect of chitosan-gelatin coating on preventing deterioration and preserving the quality of fresh-cut apple
|
|
|
林君哲
|
宋文杰
|
碩士
|
105
|
Studies on the development of small abalone essence and its antioxidative ability
|
|
|
陳浩恩
|
孫寶年 宋文杰
|
碩士
|
104
|
The Effects of Deep – sea Water Culturing on Texture and Flavor of Platax orbicularis
|
|
|
方姣婷
|
宋文杰
|
碩士
|
104
|
Utilization of Bluestripe Herring (Herklotsichthys quadrimaculatus) and Its Freshness Quality During Frozen Storage
|
|
|
陳靜儀
|
宋文杰
|
碩士
|
104
|
Inhibition effect of different molecular weight chitosan addition on acrylamide formation during Maillard reaction in D-fructose/asparagine model system and the functional properties of their products
|
|
|
林敬榮
|
宋文杰 邱思魁
|
碩士
|
103
|
Chemical changes of cultured giant grouper and pearl grouper during frozen storage
|
|
|
江家綺
|
宋文杰
|
碩士
|
103
|
Effect of ultraviolet radiation on functional characteristics of fish gelatin and qualities of artificial shark fin made from the treated gelatin
|
|
|
陳志雅
|
宋文杰
|
碩士
|
103
|
Effect of different ingredients combination on acrylamide formation in model cookie
|
|
|
駱宣旻
|
宋文杰
|
碩士
|
102
|
Effect of Different Calcium Salts Reducing Acrylamide Formation in Shrimp Crackers
|
|
|
王楨翔
|
張克亮 宋文杰
|
碩士
|
102
|
Different types of calcium for reducing the acrylamide level of cookies
|
|
|
柏怡君
|
張克亮 宋文杰
|
碩士
|
102
|
Studies on the Physicochemical Properties of Noodles with Various Commercial Calcium Salts and Calcium Salts Made from Oyster Shells
|
|
|
陳姿穎
|
宋文杰
|
碩士
|
102
|
The effect of ultraviolet and γ -irradiation on properties of porcine and fish gelatin and qualities of mousse made from the treated gelatin
|