大葉大學圖書館 |

Works:	236 works in 236 publications in 236 languages

蔬果脫水及醃漬 by: (Language materials, printed)

冷凍食品之品質與安定性 by: (Language materials, printed)

食用油脂化學及加工 by: (Language materials, printed)

食用油脂再加工利用技術座談會 by: (Language materials, printed)

基礎食品程序工程 by: (Language materials, printed)

咖啡豆焙炒前糖類與胺基酸之調控對香氣成分之影響 by: (Language materials, printed)

咖啡豆之含氮化合物於焙炒時之反應 by: (Language materials, printed)

以模式反應模擬油炸大蒜香味形成之研究 by: (Language materials, printed)

利用枯草菌進行蝦蟹殼去蛋白之研究 by: (Language materials, printed)

農、水產廢棄物堆肥製造與性之研究 by: (Language materials, printed)

使用高速均質機與高壓破膜機對schizochytrium goldstein s-3 和crypthecodinium cohnii萃油之影響 by: (Language materials, printed)

利用紅麴菌(monascus anka)釀造梅子紅酒 by: (Language materials, printed)

纖維素與幾丁聚醣在溶劑下之特性探討 by: (Language materials, printed)

紅麴菌生產膽固醇合成抑制劑搖瓶培養條件之探討 by: (Language materials, printed)

水果酒及水果醋飲料的開發 by: (Language materials, printed)

利用酒糟水進行木黴菌的培養 by: (Language materials, printed)

利用大豆廢棄物進行黑殭菌的培養 by: (Language materials, printed)

探討bw菌的最適生長條件 by: (Language materials, printed)

省產青花菜之抗氧化性研究 by: (Language materials, printed)

吸附法處理臭氣體之研究 by: (Language materials, printed)

胃液對市售sod產品之活性的影響 by: (Language materials, printed)

線上學習神經控制器在程序控制上應用 by: (Microfilm)

pseudomonas aeruginosa k-187生產蛋白質分解脢之研究 by: (Microfilm)

由alcaligenes eutrophus生產生物可分解塑膠的能量模式 by: (Microfilm)

界面活性劑乳化精油之原理及應用 by: (Microfilm)

利用紅麴菌釀造水果酒之研究 by: (Microfilm)

低鹽低糖蜜餞中微生物生長預測模式及其應用軟體之開發 by: (Microfilm)

油菜籽粕在萃取塔中滯留時間之數學模擬 by: (Microfilm)

油炸麵筋球及其油炸用黃豆油風味與安定性之研究 by: (Microfilm)

豬血中超氧歧化脢的純化與活性測定 by: (Microfilm)

苦茶籽焙炒條件對苦茶油產品品質之影響 by: (Microfilm)

不同加工處理醃漬梅風味之探討 by: (Microfilm)

微生物所生產幾丁質每抑制劑之研究 by: (Microfilm)

軟性塑膠包裝材質使用期間揮發性成份釋出之探討 by: (Microfilm)

不同成熟度花生仁最適加工利用之探討 by: (Microfilm)

利用纖維素與玉米蛋白製備生物可分解食品包裝膜之探討 by: (Microfilm)

微生物所生產幾丁質分解脢之研究 by: (Microfilm)

蘇力菌δ-內毒素發酵生產條件之探討 by: (Microfilm)

利用紅麴菌以固-液態培養方式產生膽固醇合成抑制劑 by: (Microfilm)

抗生素藥物配方與分析研究 by: (Microfilm)

冷凍食品在運及販賣中溫度變化對品質之影響冷凍蔬菜與冷凍蝦仁 by: (Language materials, printed)

製備Bifidobacterium longum 保健性菌種之噴霧乾燥方法之開發 by: (Language materials, printed)

菌株之分離與純化 by: (Language materials, printed)

以金香葡萄開發餐用酒之酵母菌種篩選 by: (Language materials, printed)

真菌抑制劑 by: (Language materials, printed)

香菇 by: (Language materials, printed)

不同種類蜂膠之組成分分析及抗生特性研究 by: (Microfilm)

麵粉蛋白質組成組織與其麵糰物性之相關性 by: (Microfilm)

以真菌生產epa及dha by: (Microfilm)

具-β-丁酸及其衍生聚合物生化製程開發 by: (Microfilm)

紅麴麵生產膽固醇合成抑制劑搖瓶培養條件之探討 by: (Microfilm)

以模式反應模擬油炸蔥屬蔬菜香味形成之研究 by: (Microfilm)

以紅肉李醃漬液進行李子水果低鈉鹽儲藏及其紅色素理化特性之研究 by: (Microfilm)

利用細菌發酵農水產廢棄物生產生物製劑之研究 by: (Microfilm)

利用gibberella屬絲狀真菌生產激博素 by: (Microfilm)

木糖發酵生產木糖醇之研究 by: (Microfilm)

以梅胚醃漬液為基質利用紅麴釀造梅子紅酒 by: (Microfilm)

利用schizochytrium屬海洋真菌生產二十二碳六烯酸 by: (Microfilm)

以可逆溶解型擔體固定澱粉糖化酵素之研究 by: (Language materials, printed)

蛋白分解酵素在生物技術產業之應用 by: (Language materials, printed)

無菌利樂包裝中微量雙氧水之定量分析技術 by: (Language materials, printed)

紅麴菌生產膽固醇合成抑制劑之食品級培養基最適化探討 by: (Language materials, printed)

不同製程條件對台灣高粱酒品質及產率之影響 by: (Language materials, printed)

多重顆粒食品之電阻加熱 by: (Language materials, printed)

甲硫胺酸與乙酸鈉對紅麴生產膽固醇合成抑制劑產量影響之研究 by: (Language materials, printed)

松杉靈芝β-葡聚醣酶純化及定性之研究 by: (Language materials, printed)

食品工程原理 by: (Language materials, printed)

篩選幾丁質分解菌與特性分析 by: (Language materials, printed)

幾丁質分解酵素之純化 by: (Language materials, printed)

探討通氣量對靈芝菌(CCRC. 36041)多醣生產之影響 by: (Language materials, printed)

創意新產品:披薩餡餅 by: (Language materials, printed)

咸豐草:莖之抗氧化性研究 by: (Language materials, printed)

木黴菌液態發酵不同轉速分生孢子量產之探討 by: (Language materials, printed)

新產品開發:必芙卡克 by: (Language materials, printed)

利用二水準部份因子實驗設計法尋求苔蘚桿菌生產聚麩胺酸之最適化饋料溶液濃度與時間 by: (Language materials, printed)

以微生物在限量基質下發酵生產PHB之研究 by: (Language materials, printed)

探討不同氣源濃度對樟芝生長之影響 by: (Language materials, printed)

咸豐草:葉之抗氧化性研究 by: (Language materials, printed)

探討以不同條件浸泡蟲草菌(CCRC36421)發酵液對多醣析出之影響 by: (Language materials, printed)

幾丁質分解菌之篩選 by: (Language materials, printed)

壽土司 by: (Language materials, printed)

雪娘酒 by: (Language materials, printed)

幾丁聚醣電解產物於藥物釋放控制之探討 by: (Language materials, printed)

實驗室品質管理與能力試驗之研究 by: (Language materials, printed)

冷凍乾燥與熱風乾燥對山藥抗氧化物質的影響 by: (Language materials, printed)

乳酸菌於中式香腸中之抑菌及香味增強之探討 by: (Language materials, printed)

賦形劑對即溶雞精之物理性質探討 by: (Language materials, printed)

幾丁聚醣在抗菌纖維之應用研究 by: (Language materials, printed)

龍眼蜂蜜甜酒及蒸餾酒之研發 by: (Language materials, printed)

以光生化反應器培養微藻生產脂肪酸 by: (Language materials, printed)

以饋料批次發酵對舞菇多醣生產之探討 by: (Language materials, printed)

抗生素在畜牧業之應用 by: (Language materials, printed)

食藥用真菌 : 蓮花菌菌絲體及多醣體發酵產成之研究 by: (Language materials, printed)

細菌LCF007所生產蛋白?之純化及其性質之研究 by: (Language materials, printed)

培養基中碳氮源與培養方式對蛹蟲草菌(Cordyceps militaris)發酵產程中生質、菌絲球及生物活性成分之影響 by: (Language materials, printed)

台灣發酵產業現況與發展的分析研究 by: (Language materials, printed)

評選膳食口味之模糊語意變數的研究 by: (Language materials, printed)

以分散式物件建構監控系統之研究 : 以生化反應槽為例 by: (Language materials, printed)

幾丁聚醣應用於蘋果麵包及蜂蜜蛋糕防腐及保濕之研究 by: (Language materials, printed)

以饋料批次發酵進行蟲草菌(CCRC36421)多醣生產之研究 by: (Language materials, printed)

台灣土肉桂中肉桂醛與乙酸肉桂脂之分析方法與萃取程序開發探討 by: (Language materials, printed)

橡膠傳動皮帶製程技術之探討 by: (Language materials, printed)

環氧樹脂與硬化劑應用技術之探討 by: (Language materials, printed)

Monascus purpureus CCRC31499發酵蝦蟹廢棄物所生產蛋白之純化與應用 by: (Language materials, printed)

高梁酒釀造過程噴酸處理對高梁酒品質及風味之影響 by: (Language materials, printed)

以饋料批次是發酵行本土靈芝菌(CCRC36041)之菌體與多醣生產 by: (Language materials, printed)

評估校園餐廳食品營養標示對大一新生營養知識、態度及行為之影響-以國立成功大學為例 by: (Language materials, printed)

幾丁聚醣之氧化劑降解及其產物之水相分離 by: (Language materials, printed)

同時檢測糖精及甜精之現行方法比較 by: (Language materials, printed)

磺酸苯幾丁聚醣吸水性與抗菌性之研究 by: (Language materials, printed)

彰化縣境內牡蠣重金屬含量分析研究 by: (Language materials, printed)

白殭菌液態發酵產生胜類抗生素的研究 by: (Language materials, printed)

茶鵝粉風味成分之探討及應用 by: (Language materials, printed)

連續生產PHBV-丙酸戊酸對菌體生長及PHBV產生之影響 by: (Language materials, printed)

利用苔蘚桿菌生產聚麩胺酸之搖瓶饋料批示培養探討 by: (Language materials, printed)

利用溶菌酵素水解幾丁質生產N-乙幾丁寡醣之分析應用及量產條件之研究 by: (Language materials, printed)

利用回應曲面法尋求苔蘚桿菌生產聚麩胺酸之培養基最適化 by: (Language materials, printed)

以反應曲面法研究生化柴油之最優化酵素合成 by: (Language materials, printed)

植物精油對空氣雜菌抑菌活性之研究 by: (Language materials, printed)

不同加工方式與乾燥方法對胡蘿蔔抗氧化性之影響 by: (Language materials, printed)

1,3-二辛酸-2-棕櫚酸甘油酯特化油脂之最優化研究 by: (Language materials, printed)

聚麩胺酸之生物絮凝性質的研究 by: (Language materials, printed)

桂枝萃取液抑菌效果之探討 by: (Language materials, printed)

二階段醱酵時不同生長條件對綠殭菌產孢之影響 by: (Language materials, printed)

Aspergillus fumigatus Fresenius所生產幾丁聚醣?之研究 by: (Language materials, printed)

Bacillus subtilis W-118所產幾丁質?之研究 by: (Language materials, printed)

藉由混合反應曲面法探討劑極性對酵素催化甘油解產物選擇性之影響 by: (Language materials, printed)

Bacillus cereus YQ-308之固定化應用及蛋白分析 by: (Language materials, printed)

以生物反應器進行木黴菌孢子生產最適化條件之探討 by: (Language materials, printed)

速食業供應過程中漢堡麵包之衛生品質評估 by: (Language materials, printed)

補血發酵藥酒之開發與功能評估 by: (Language materials, printed)

果汁真空濃縮之影響因子研究 by: (Language materials, printed)

以電阻加熱技術應用於果汁真空濃縮之研究 by: (Language materials, printed)

以反應曲面法探討羥苯丙酸辛酯之最優化酵素合成 by: (Language materials, printed)

幾丁聚醣酵素之發酵條件 by: (Language materials, printed)

幾丁聚醣酵素之發酵條件與特性分析 The Chitosanase-The Study of Enzyme Fermentation Condition and Enzyme Characterization by: (Language materials, printed)

篩選本土菌株以分解幾丁質之研究 Studying on hydrolysis of chitin by indigenous strains by: (Language materials, printed)

利用苔蘚桿菌以醬粕廢棄物為培養基生合成聚麩胺酸 by: (Language materials, printed)

市售珍珠粉圓之口感改良 by: (Language materials, printed)

不同澄清劑對水果酒的影響 by: (Language materials, printed)

不同去乙醯度幾丁聚醣與電化學之探討 by: (Language materials, printed)

以幾丁聚醣/纖維素薄膜進行藥物釋放之研究 by: (Language materials, printed)

酵母混合劑的保存時間及溫度對米酒發酵的影響 by: (Language materials, printed)

蔓澤蘭之抗氧化性研究 by: (Language materials, printed)

花椰菜之抗氧化性研究 by: (Language materials, printed)

不同碳氮源對冬蟲夏草菌(CCRC36421)在深層發酵中生產多醣之研究 by: (Language materials, printed)

牛樟芝之研究近況與應用 by: (Language materials, printed)

中式膳食中影響油膩度因子之評估 by: (Language materials, printed)

木黴固態醱酵分生孢子量產之探討 by: (Language materials, printed)

以電解法電解幾丁聚醣之產物特性探討 by: (Language materials, printed)

製備Bifidobacterium longum保健性菌種之噴霧乾燥方法之開發 by: (Microfilm)

以不同乾燥方式產製木瓜牛奶粉及風味添加物 by: (Microfilm)

紅麴菌二級代謝物中紅麴色素與膽固醇合成抑制劑共存性之探討 by: (Microfilm)

以脂解酵素合成建構脂肪之研究 by: (Microfilm)

脂肪替代品甲基葡萄糖多酯的最優化合成條件探討及物理特性之研究 by: (Microfilm)

稻草蔗渣半纖維素之水解，分離純化及木糖醱酵生產木糖醇 by: (Microfilm)

以酵素法合成酯類之研究 by: (Microfilm)

褐變反應生成物中抗氧化性化合物之研究 by: (Microfilm)

噴霧乾燥程序中食品香味保持的研究 by: (Microfilm)

各種糖與安機酸於微波加熱過程色澤與香味形成之研究 by: (Microfilm)

油炸麵筋球產製條件之研究 by: (Microfilm)

咖啡豆之醣類與安基酸與焙炒中之反應及其對香氣之影響 by: (Microfilm)

鹹蛋蛋白與多醣類交互作用產物開發水產食品結著劑之研究 by: (Microfilm)

不同等級麵粉之蛋白質組成與其麵糰物性之相關性 by: (Microfilm)

線上學習神經控制器結合最佳化學習速率應用於非線性系統的程序控制 by: (Microfilm)

利用紅鞠菌以固-液方態培養方式產生膽固醇合成抑制劑 by: (Microfilm)

發酵培養生產色胺酸之研究=studies on production of l-tryptophan by fermentative cultivation by: (Language materials, printed)

特殊營養食品 : 管灌配方營養器之現況與發展=Special dietary food : curreent situation and development of tube feed formula by: (Language materials, printed)

椰纖與酚醛樹脂製造複合材料之研究 = The study of coconut fiber and phenolic resin product composite material by: (Language materials, printed)

幾丁質與幾丁聚醣在膳食營養的應用=the application of chitin and chitosan on dietary nutrition by: (Language materials, printed)

多重顆粒食品之電阻加熱=ohmic heating of multiple particle foods by: (Language materials, printed)

不同產地來源及劑型蜂膠商品品質特性之探討 = Quality characteristics of various prpolis sources from commmercial products by: (Language materials, printed)

乳酸菌之篩選及固定化研究 by: (Language materials, printed)

浸液醱酵培養基與培養條件對藥用真菌茯苓(wolfiporia cocos)菌絲體及胞外多醣體生成之影響 by: (Language materials, printed)

不同乾燥處理省產金針之抗氧化性研究 by: (Language materials, printed)

農與水產品副產物於脫臭劑之應用 by: (Language materials, printed)

社區成人體重控制班之成效分析 by: (Language materials, printed)

以本土菌株分解幾丁質生產N-乙醯幾丁寡醣之研究 by: (Language materials, printed)

烹煮處理對省產青花菜抗氧化性之影響 by: (Language materials, printed)

聚丙烯瓶包裝柳橙汁及桑椹汁於儲存過程香味與品質變化之研究 by: (Language materials, printed)

幾丁類物質之生產與應用 by: (Language materials, printed)

Pseudomonas fluorescens K-188 所生產微生物抑制物質之研究 by: (Language materials, printed)

電阻加熱技術應用於食品解凍之研究 by: (Language materials, printed)

二十二碳六烯酸與二十碳四烯酸對嬰兒智能發展與視敏度的影響評估 by: (Language materials, printed)

不同種類乳酸菌於蜂王漿保鮮應用 by: (Language materials, printed)

生物分解性食品包裝材質之特性與其應用性之研究 by: (Language materials, printed)

Pseudomonas aeruginosa M-1001所生產抗菌成分之研究 by: (Language materials, printed)

發酵式與浸泡式人蔘酒之有效成分比較 by: (Language materials, printed)

中國大陸油菜籽油與蛋白質之應用研究 by: (Language materials, printed)

麵粉與澱粉之種類及混合比例對速食麵品質之影響 by: (Language materials, printed)

橡膠製品之表面抗菌處理 by: (Language materials, printed)

餐飲業環境有害物質探討 by: (Language materials, printed)

麵線製造之自動化及加工條件對品質之影響 by: (Language materials, printed)

餐盒食品製造業實施食品安全管制系統之成效評估及影響因素研究 by: (Language materials, printed)

過濾式集塵設備濾材選擇之研究 by: (Language materials, printed)

不同製程條件對台灣高粱酒品質及產率之影響 by: (Language materials, printed)

比較不同限制基質對Ralstonia eutropha 合成PHBV的影響 by: (Language materials, printed)

酵母添加時機對醬醪發酵之影響 by: (Language materials, printed)

化學合成與天然進液培養基及培養溫度對蓮花菌(Grifola frondosa)菌株間發酵產程菌絲體及多醣之影響 by: (Language materials, printed)

外接發酵菌種對黑后葡萄甜酒風味品質影響之研究 by: (Language materials, printed)

在超臨界二氧化碳流體中以脂解酵素催化合成乙酸己酯之研究 by: (Language materials, printed)

新鮮及乾燥番茄甲醇萃取液之抗氧化性比較 by: (Language materials, printed)

幾丁聚醣對油脂與膽固醇包覆及吸收影響之研究 by: (Language materials, printed)

生物分解性塑膠(PHA)合成酵素基因之結構分析 by: (Language materials, printed)

利用變異技術提昇Corynebacterium glutamicum生產色胺酸之研究 by: (Language materials, printed)

利用RAPD-PCR技術發展特異性聚合酶連鎖反應引子以建立大腸桿菌之快速檢測系統 by: (Language materials, printed)

sinorhizobium sp.幾丁聚醣酵素之發酵條件與特性分析 by: (Language materials, printed)

紅麴菌生產膽固醇合成抑制劑之食品級培養基最適化探討 by: (Language materials, printed)

以反應曲面法研究酵素合成己醇酯類之最優化 by: (Language materials, printed)

體重控制營對學童體位及生化指數之成效評估 by: (Language materials, printed)

松杉靈芝β-葡聚醣酶純化及定性之研究 by: (Language materials, printed)

甲硫胺酸與乙酸鈉對紅麴生產膽固醇合成抑制劑產量影響之研究 by: (Language materials, printed)

以連續式發酵生產 PHBV 之研究 by: (Language materials, printed)

β-幾丁聚醣之電化學制程與理論探討 by: (Language materials, printed)

省產青江白菜、小白菜、芥菜之抗氧化性研究 by: (Language materials, printed)

評估不同品種茶葉之兒茶素含量及抗氧化效果之效果之研究 by: (Language materials, printed)

油脂之應用與分類 by: (Language materials, printed)

利用大豆廢棄物於不同碳源盡行黑殭菌的培養 by: (Language materials, printed)

以廢棄物進行綠殭菌孢子之平板試驗 by: (Language materials, printed)

幾丁質與幾丁聚醣之應用 by: (Language materials, printed)

利用酒槽水進行本土靈芝菌(ccrc 36021)培養之探討 by: (Language materials, printed)

實用油脂的比較與變化 by: (Language materials, printed)

廢棄茶葉脫臭實驗 by: (Language materials, printed)

椰纖與resole型酚醛樹脂複合材之防燃性研究 by: (Language materials, printed)

利用大豆萃取液及酒槽水進行冬蟲夏草菌(ccrc36421)生長之探討 by: (Language materials, printed)

幾丁聚醣應用於水質改善之研究 by: (Language materials, printed)

利用一階回應曲面法探討紅麴菌產生膽固醇合成抑制劑之培養組成分探討 by: (Language materials, printed)

幾丁聚醣於防霉抗菌材料之流程探討 by: (Language materials, printed)

聚-β-羥丁酸及其衍生聚合物生化製程開發 by: (Language materials, printed)

國內餐飲業者建立ＨＡＣＣＰ制度前後之認知與落實度比較研究 by: (Language materials, printed)

培養基與培養條件對冬蟲夏草菌菌絲體生物質量、化學組成及水溶性胞內多醣體生成之影響 by: (Language materials, printed)

香菇雞香氣成分形成之研究 by: (Language materials, printed)

利用酒槽水進行木黴菌厚膜孢子之液態發酵 by: (Language materials, printed)

電阻加熱處理中電導度、水活性及黏滯度之變化及交互影響之研究 by: (Language materials, printed)

不同衛生管理模式對食品製造業者接受食品良好衛生規範稽核輔導前後之影響比較 : 以彰化縣為例 by: (Language materials, printed)

模糊理論應用於膳食諮詢系統之研究 by: (Language materials, printed)