李憶甄 副教授 兼 主任秘書
- 系所：水產食品科學系
- 研發領域：食品科學
- 標籤： 食品安全
- 專長： 食品檢驗分析,食品感官品評,食品安全
- 學歷：
國立屏東科技大學食品科學所博士
- 經歷：
- 電話：(07)361-7141#23613
- 傳真：(07)364-0634
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水果乾乾燥裝置
DRYING MACHINE OF DRIED FRUIT
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高壓結合鹽麴醃漬處理對旗魚肉之微生物與物理化學品質及貯存期限的影響Effects of high-pressure processing combined with shio-koji marination on the microbiological, physicochemical properties, and shelf life of marlin fish meat
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應用微波輔助電磁加熱系統於即食碗粿之開發Application of microwave-associated induction heating (MAIH) system on ready-to-eat savory rice pudding products
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高壓處理對油魚肉之微生物與物理化學品質及貯存期限的影響Effects of high pressure processing on microbiological and physicochemical quality and shelf life of Escolar meats (Lepidocybium flavobrunneum) during storage
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應用微波輔助電磁加熱系統於即食雞胸肉之開發Application of microwave-assisted induction heating (MAIH) system on ready-to-eat chicken breast products
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應用微波輔助電磁加熱系統於即食米飯之開發Application of microwave-assisted induction heating (MAIH) system on ready-to-eat rice (Oryza sativa L.) products
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味噌醃製魚排之衛生品質與貯存試驗探討Studies on hygienic quality and storage test of miso marinated fish fillet
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應用微波輔助電磁加熱系統於即食鱸魚肉之開發Application of microwave-assisted induction heating (MAIH) system on ready-to-eat Barramundi (Lates calcarifer) meats products
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高壓處理對台灣酸菜製品中衛生品質的影響The effect of high-pressure processing on hygienic quality of mustard pickle products (Brassica juncea) in Taiwan
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以高靜水壓處理台灣蜆中微生物滅活作用及延緩冷藏期間品質之損失Inactivation of microbial loads and retardation of quality loss in freshwater clam (Corbicula fluminea) using high-hydrostatic-pressure processing during refrigerated storage
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應用微波輔助電磁加熱系統於即食文蛤之開發Application of microwave-assisted induction heating (MAIH) system on ready-to-eat hard clam (Meretrix lusoria) products
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結合檸檬精油之可食性膜的抑菌及對魚肉保鮮效果Antibacterial and preservative effects of the edible film incorporated with the lemon essential oil on fish meat
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以反應曲面法評估真空油炸丁香魚最適化條件及其貯存試驗探討Studies on optimal conditions of response surface methodology and storage test for vacuum fried silver herring (Spratelloides gracilis)
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高壓處理對文蛤品質特性的影響The effect of high pressure processing on quality attributes of hard clam (Meretrix lusoria)
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High pressure technology combined with lemon essential oil on sterilization to histamine-forming bacteria and application of tuna meat preservation
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醬油中生物胺相關衛生品質及組織胺生產菌與降解菌之分離Biogenic amines-related hygienic quality and isolation of histamine-forming bacteria and histamine-degrading bacteria in soy sauce products
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高壓技術對虱目魚柳之保鮮應用探討Application of high pressure processing on preservation of milkfish sticks
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高壓技術對鯖魚肉之保鮮應用探討Application of high pressure processing on preservation of mackerel meat
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應用微波輔助電磁加熱系統於即食白蝦之開發Application of microwave-assisted induction heating (MAIH) system on ready-to-eat white shrimp (Litopenaeus vannamei) products
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傳統小吃店虱目魚漿產品之組織胺相關衛生品質及貯存試驗探討Histamine-related hygienic quality and storage test of milkfish surimi products in the traditional diner
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高壓技術結合檸檬精油對組織胺生產菌之殺菌及在鮪魚肉之保鮮應用High pressure technology combined with lemon essential oil on sterilization to histamine-forming bacteria and application of tuna meat preservation
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高壓技術對水產品保鮮與提高食用安全性之應用Application of high pressure processing on seafood for preservation and food safety elevation
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高壓技術結合百里香精油對組織胺生產菌之殺菌作用與對旗魚肉的保鮮應用High pressure processing combined with thyme essential oil on sterilization histamine-forming bacteria and preservation application of marlin meat
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蝦類中磷酸鹽背景值調查及研究Study and research on phosphate background value in shrimp
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建立液相層析儀串聯感應耦合電漿質譜儀檢測市售魚肉中汞物種之含量探討Establishment of liquid chromatography coupled inductively coupled plasma mass spectrometer for detection of mercury species in commercial fish meat