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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
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