徐銀佩

張正明

111

樹薯澱粉對油炸蛋酥品質之影響

Effect of Cassava Starch on the Quality of Deep-fried Liquid Egg

陳昱涵

陳泰源 張正明

112

我國食品標示刑事案件之實證研究

An Empirical Study of Criminal Judgements on Food Labeling Cases in Taiwan

張凱智

陳泰源 張正明

112

香辛料對於舒肥豬里肌在冷藏保存期間品質變化之研究

Effects of Different Spices on the Quality Changes of Sous Vide Pork Tenderloin During Refrigeration

羅娸毓

張正明

111

團膳菜餚溫度管理實證研究-以新北市學校團膳供應商為例

An Empirical Case Study on Temperature and Time Management of School Meal Providers in New Taipei City

陳懿

張正明

111

應用生產限制理論與食品安全管制系統建立最大安全生產量核算公式-以新北市供學校午餐之團膳業者為例

An Application of Theory of Constraints and HACCP to Establish a Calculation Formula for Maximum Safe Production Volume - Taking the Institution Food Industry in New Taipei City as an Example

蔡育真

張正明

110

探討紫錐花超音波萃取之最適化條件及抗氧化特性分析

Studies on the Optimum Ultrasonic Extraction Conditions and Antioxidative Effects of Echinacea purpurea

彭詩云

張正明

110

應用柵欄技術延長常溫粉圓之保存期限

Application of Hurdle Technology for Extending the Shelf Life of Ambient Stable Tapioca Pearls

李念庭

張正明

110

餐飲業民眾陳情案件之空間分析及因應對策探討-以新北市為例

Investigation on Spatial Analysis of Food Service Complaint and Its Countermeasure - A Case Study of New Taipei City

余宗翰

張正明

110

HACCP 文件產生器與紀錄電子化系統建立--以七類別 HACCP 計畫書範本為例

Establishment of a HACCP File Generator and Electronic Record System -- Take the Seven Categories of HACCP Plan Templates as an Example

吳建志

張正明

109

食品衛生電子稽查系統建置與傳統稽查比較評估之研究

Developing a Food Sanitation E-audit System and Its Performance Evaluation Compared to Traditional Audit

李雅筑

張正明

109

添加不同雙醣對素肉乾品質特性之影響

Effect of Various Types of Disaccharides on Quality Characteristics of Vegan Jerky

劉宛萱

張正明

109

應用模糊層級分析法建構一判定顯著危害之風險矩陣

An Application of the Fuzzy AHP to Construct a Risk Matrix for Identifying Significant Hazards

李依文

張正明

109

添加冰醋酸及高溫處理對魚骨軟化製程之影響

Fish Bone Softness Process by Acetic Acid and High Temperature Cooking

蔡瑋珊

張正明

108

豆漿、豆清之起泡性及與咖啡混合之泡沫安定性探討

Foaming Properties of Soymilk and Soy Whey, and their Foam Stability after Blending with Coffee

許採晞

張正明

108

以商用快篩法取代公告大腸桿菌檢測之驗效研究

Research on Verification of Replacing Announced Escherichia coli Detection Method with Commercial Rapid Testing Methods

詹雅鈞

張正明

108

探討罐頭胡蘿蔔經前處理配合不同殺菌溫度時間之品質影響

Effect of Pretreatment with Different Sterilization Temperature and Time on Quality of Canned Carrot

李季竺

張正明

108

宅配業與連鎖餐飲業冷鏈物流配送溫度管理實證研究

Study on Cold Chain Temperature Management of Taiwan Home-Delivery Services and Franchised Food Service Chains

蕭暐霖

張正明

108

利用電子巡檢及微生物檢驗探討連鎖餐飲總部介入門市衛生管理之時機及效應分析

Study on the Timing and Effect of Chain Restaurant Head-quarter Interventions on Hygienic Management by Electronic Auditing and Microbiological Analysis

吳一峰

張正明

108

地方政府導入知識管理對於工作績效影響之研究－以新北市政府衛生局食品藥物管理科為例

A Study on the Impact of Implementing Knowledge Management on Work Performance in Local Government-A Case Study of Health Bureau Food and Drug Administration Division of New Taipei City Government

林妍志

張正明

107

微米精鹽專利技術對冷燻鮭魚及鱘魚入味程度與口感之影響

Effects of Patented Micro-sized Salt Technology on Saltiness and Taste of Cold-Smoked Salmon and Sturgeon

陳學平

張正明

107

鯖魚以鹽水漬結合山梨糖醇和碳酸氫鈉於超冷藏貯存下品質特性之變化

Addition of Sodium Bicarbonate and Sorbitol in Brine Solution to the Quality of Atlantic Mackerel during Super-chilling Storage

陳科文

張正明

107

應用欄柵技術改善冷凍麻糬製程-以包餡麻糬為例

Application of Hurdle Technology for Improving the Manufacturing Process of Frozen Rice Cake

陳貞廷

張正明

107

建立冷凍水產原料保存期限評估模組

Establish Predictive Models for Shelf Life of Frozen Raw Seafood

廖翊亨

張正明 冉繁華

107

新北市栽培漁業示範區-貢寮卯澳灣 藻類重金屬之含量

Heavy Metals Contents of Algae from New Taipei City, Cultivated Fisheries Demonstration Zone - Gongliao Mao Bay

李建璋

張正明

107

探討調氣包裝牛肉於不同處理時間品質之變化

Studies on Shelf-life Extension by Modified Atmospheric Package to Raw Beef Cube

薛安庭

張正明

106

建立適用於診斷複合式餐飲業 HACCP 系統成效之工具-以日式餐飲業為例

Developing A Diagnostic Mechanism for Validating HACCP System Applied to Japanese Style Restaurant

劉雪麗

張正明

106

冷凍水產品包冰率影響因子及包冰對延長短效期冷凍品有效日期之研究

Study of Factors Affecting Glazing of Frozen Seafood and Shelf Life Prediction of Short Shelf Life Seafood

洪宇軒

張正明

106

應用無線感測網路開發製冷設備之智慧監控系統

Developing a Smart Monitoring System for Cold Storage Facility by Wireless Sensor Network

蔡承晏

張正明

106

應用層級分析、系統化佈置及空間型構建立可量化之動線規劃方法-以水產初級加工廠為例

Customizing a Quantifiable Method of Route Planning by Analytic Hierarchy Process、Systematic Layout Planning and Space Syntax- A Case Study of Primary Aquaculture Processing Industry.

林婉甄

張正明

105

食品工廠室內裝修選材決策研究

Building Material Selection Decision for Food Factory Interior Remodeling

葉明珠

張正明

105

規劃可量化稽查查檢表進行稽查及風險評估分析：以食品添加物工廠為例

Develop a Quantifiable Checklist and Risk-based Assessment Tool for Food Additives Factory Auditing

鄭帛欽

張正明

105

不同油脂對烘焙產品感官與物性品質之影響-以鳳梨酥為例

Effect of Different Butter Formula on the Sensory and Textural Characteristics of Pineapple Cake

陳佩君

張正明

105

微泡沫型臭氧水之殺菌效果評估與潛在應用研究

Antimicrobial Effects of Ozonated Microbubble and Its Potential Applications

謝昀娟

張正明

105

兩岸食品安全管理法之比較研究-以肉品工廠為例

Comparison of Food Safety Regulations between Taiwan and Mainland China： A Review of Meat Factory

黃國欽

張正明

104

大豆豆渣與薑黃粉機能錠研發及其顆粒特性評估

Development on Functional Tablets Made from Soybean Oakara and Turmeric Powder and Their Physical Property Evaluation

黃鈺婷

張正明

104

不同雞肉原料及其烹調與冷卻方式對於品質性狀之影響

Effect on the Quality Characteristics of Refrigerated or Frozen Chicken by Different Cooking and Cooling Methods

顏雅慧

張正明

104

膠原蛋白植入劑低溫運送實測及檢討

Study on Temperature Management of Delivery Service and its Impact on Collagen Implant

鄭政

張正明

104

探討部分發酵茶製程條件對製作粉茶其產率和顏色之影響

Study on the Effects of Yield and Color in Partially Fermented Tea Powder by Process Conditions

陳雅君

張正明

103

學童營養午餐食物里程與二氧化碳排放量分析研究

Food miles and CO2 emission analysis for school lunch program

黃志泉

張正明

103

判定樹應用於低溫庫作業管理模式分析

Development of Decision Trees for Refrigerated Warehouse Working Practice Analysis

顏素華

張正明

103

冷卻方法及其對產氣莢膜梭菌孢子於黑胡椒醬萌發生長之影響

Study on Cooling Methods and Their Influence on Outgrowth of Clostridium perfringens Spores in Black Pepper Sauce

王成韻

張正明

103

添加酸老麵對於麵條製品質地的影響

The Effects of the Addition of Sourdough on the Quality Characteristics of Noodles

歐曉儒

張正明

103

添加深層海水濃縮液對高粱酒固態酒麴培麴品質之影響

Effects of Adding Concentrated Deep Sea Water on the Koji Fermentation and Qualities of Sorghum Spirit

朱玫瑄

張正明

103

食品冷鏈之溫度記錄裝置設計與管理情境之應用探討

Study on Temperature Recording Device Designs and Their Application Management Scenarios in Cold Chain

李敏鳳

張正明

102

從生活與飲食習慣探討影響青少年體重異常與控制之因素

Study on the factors affecting life and eating habits of adolescents with abnormal body mass index and weight control problems

陳競豪

張正明 陳健生

102

發展微珠過濾微脂體免疫分析技術： 新穎高通量抗生素殘留偵測平台

Development of a microbead filtration liposomal immunoassay: a novel high throughput detection platform for antibiotic residues

廖堉琦

張正明

102

應用ICT即時盤點系統改善營養午餐生產管理效能與降低食品安全風險之研究

Application of ICT Real-Time Inventory System to Improve School Lunch Production Efficiency and Reduce Food Safety Risk

杜欣怡

張正明

102

冷凍食品物流配送實證研究：溫度管理、多溫層配送策略與品質推估

Study on Frozen Food Cold Chain Distribution Management：Temperature Control, Multi-temperature Delivery Strategies and Estimation Quality Deterioration

陳威成

蕭泉源 張正明

101

不同浸泡條件與加工溫度對豆皮物化性質之影響

Effects of different soaking conditions and heating temperatures on physicochemical properties of yuba

林志遠

張正明

101

以限制理論探討食品業庫存管理改善：以米粉業為例

The Application of Theory of Constraints (TOC) to improve Food Inventory Management: Rice Noodle model