林家民 副教授
- 系所：水產食品科學系
- 研發領域：食品科學
- 標籤： 食品微生物,食品安全
- 專長： 食品微生物,食品衛生與安全
- 學歷：
美國佛羅里達大學食品科學博士
- 經歷：
國立高雄海洋大學 水產食品科學系 副教授(2008/08~迄今)
遠東科技大學 餐飲管理系 副教授(2005/08~2008/07)
Microbac Laboratories 食品檢驗部 經理(2004/10~2005/07)
US Department of Human Health Service and The University of Georgia
The Center for Disease Control and Prevention and The Center for Food Safety 研究員(2003/01~2005/10)
The University of Georgia,The Center for Food Safety 博士後研究員(1999/06~2002/12)
- 電話：(07)361-7141#23614
- 傳真：(07)364-0634
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微氣泡清洗裝置
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黑蜆清洗裝置
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魷魚清洗殺菌裝置
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電漿溶液清潔蛋品之方法
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一種皮蛋的製作方法及其產品
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運用微氣泡系統結合殺菌劑去除機械表面與供水管路之生物膜Removing biofilm on the food machinery surface and water pipes by microbubbles combing with sanitizers
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臭氧微氣泡水於番茄表面之抗菌效力及對品質之影響The antibacterial efficacy and the effects to the qualitative characteristics of ozone microbubble water on tomatoes
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利用微氣泡技術去除大白菜之表面細菌與農藥及工業應用Using microbubble technology to remove bacteria and pesticides on the surface of cabbage and its industrial application
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韓式泡菜中益生菌之分離與再利用Isolation and Reutilization of Probiotics in Korean Kimchi
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高雄市常見食品病原菌之分析與調查The Survey and Analyses of the Common Foodborne Pathogenic Bacteria in Kaohsiung City
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結合不同殺菌劑之微氣泡對帶殼雞蛋上沙門氏桿菌之殺菌效力The efficacy of microbubble combined different disinfectants to inactivate Salmonella Enteritidis on shell eggs
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金目鱸魚魚鱗膠原胜肽螯合鈣與亞鐵之研究與其產品開發Studies on the collagen peptide of seabass (Lates calcarifer) scales chelated with calcium and ferrous and their product developments
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微氣泡結合殺菌劑去除苜蓿與綠豆種子上之鼠傷寒沙門氏菌與對其芽菜之影響Microbubbles combined disinfectants to inactivate Salmonella Typhimurium on the surface of alfalfa seeds and mung bean and the effects on their sprouts
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Bactericidal and quality effects of plasma activated water against Salmonella Enteritids on shell eggs and Sensory Quality Effects
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電漿活化水對帶殼雞蛋上沙門氏桿菌之殺菌效果與鮮度影響Bactericidal and quality effects of plasma activated water against Salmonella Enteritids on shell eggs and Sensory Quality Effects
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利用大氣電漿抑制花生上麴菌屬 (Aspergillus spp.)之生長與對其品質特性之影響Using atmospheric plasma to inhibit Aspergillus spp. and the effects on quality characteristics
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量產型電漿機台對雞蛋上沙門氏桿菌之殺菌效果與鮮度之影響The efficacy of a large scale plasma device against Salmonella Enteritidis on the shell egg and the effects of freshness characteristics
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不同物理處理技術對辛香料殺菌效力與對感官特性之影響The Anti-bacterial Efficacy of Different Physical Processes on Spice and Their Effects to Sensory Characteristics