& 著作目錄

　期刊文章　

1.       Chia-Ling Jao, Shih-Li Hunag, and Kuo-Chiang Hsu (2013) Angiotensin I-converting enzyme inhibitory peptides: Inhibition mode, bioavailability, and antihypertensive effects. Biomedicine. Vol.2(4): 130~136.

2.       Shih-Li Hunag, Chia-Ling Jao, Kit-Pan Ho, and Kuo-Chiang Hsu (2012) Dipeptidyl-Peptidase IV Inhibitory Activity of Peptides Derived from Tuna Cooking Juice Hydrolysates. Peptides. Vol.35:114~121. (SCI)

3.       Li-Chan, Eunice; Huang, Shih-Li; Jao, Chia-Ling; Ho, Kit-Pan; Hsu, Kuo-Chiang (2012) Peptides Derived from Atlantic Salmon Skin Gelatin as Dipeptidyl-Peptidase IV Inhibitors. J. Agric. Food Chem. Vol.60: 973~978. (SCI)

4.       Kuo-Chiang Hsu, Eunice C.Y. Li-Chan, Chia-Ling Jao* (2011) Antiproliferative Activity of Peptides Prepared from Enzymatic Hydrolysates of Tuna Dark Muscle on Human Breast Cancer Cell Line MCF-7. Food Chemistry.  Vol.126:617~622. (SCI)

5.       K. M. Lai, W. H. Chung, C. L. Jao and K. C. Hsu (2010) Oil exudation and histological structures of duck egg yolks during brining. Poultry Sci. Vol: 89:738-744(SCI)

6.       Shih-Li Huang, Chia-Ling Jao and Kuo-Chiang Hsu (2009) Changes in Gelatinization and Rheological Characteristics of Japonica Rice Starch Induced by Pressure/Heat Combinations. J. Food Sci. Vol.74. Nr.8: E442~E448. (SCI)

7.       Kuo-Chiang Hsu, Geng-Hwang Lu, and Chia-Ling Jao* (2009) Antioxidative Properties of Peptides Prepared from Tuna Cooking Juice Hydrolysates with Orientase (Bacillus subtilis). Food Research International Vol.42: 647~652. (SCI)

8.       Hsu, K. C. and Jao C. L*. (2007) Effect of Pre-Treatment of Hydrostatic Pressure on Physicochemical Properties of Tilapia Muscle Protein Gels Induced by Setting. J. Food Sci. Vol.72: E73~E78. (SCI) ( NSC-93-2313-B-040-006)

9.       Kuo-Chiang Hsu, Jyh-Sheng Hwang, Chi-Cheng Yu and Chia-Ling Jao*. (2007) Changes in Conformation and in Sulfhydryl Groups of Actomyosin of Tilapia (Orechromis niloticus) on Hydrostatic Pressure Treatment. Food Chemistry Vol.103:560~564. (SCI)

10.   Wen-Teish Chang, Yu-Chung Chen and Chia-Ling Jao. (2007) Antifungal activity and enhancement of plant growth by Bacillus cereus grown on shellfish chitin wastes. Bioresource Technology Vol.98: 1224~1230 (NSC94-2214-E-272-001) (SCI)

11.  Chia-Ling Jao, Jyh-Sheng Hwang, Wen-Ching Ko and Kuo-Chiang Hsu (2007) A kinetic study on inactivation of tilapia myosin Ca-ATPase induced by high hydrostatic pressure. Food Chemistry Vol.101:65~69. (SCI) (NSC-93-2313-B-040-006)

12.  Wen-Ching Ko, Chia-Ling Jao, Jyh-Sheng Hwang and Kuo-Chiang Hsu (2006) Effect of high-pressure treatment on processing quality of tilapia meat fillets J. Food Eng. Vol.77:1007~1011. (SCI)

13.  Ko, W.C., Hwang, J. S., Jao, C. L. and Hsu, K. C (2004) Denaturation of Tilapia Myosin Fragments by High Hydrostatic Pressure. J. Food Sci. Vol.69: 604-607. (SCI)

14.  Ko, W.C., Jao, C. L. and Hsu, K. C (2003) Effect of hydrostatic pressure on molecular conformation of tilapa (Orechromis niloticus) myosin. J. Food Sci. Vol.68: 1192-1195. (SCI)

15.  Jao, C. L. and Ko, W.C (2002) Utilization of cooking juice of young tuna processed into canned tuna as condiments: Effect of enzymatic hydrolysis and membrane treatment. Fisheries Sci. Vol.68: 1344-1351. (SCI)

16.饒家麟、柯文慶 (2002) 鮪魚蒸煮液之酵素水解及其水解物之濃縮。台灣農業化學與食品科學。Vol.40:226-237。

17.Jao, C. L. and Ko, W.C (2002) 1,1-dipheny1-2-picrylhydrazyl (DPPH) Radical Scavenging by Protein Hydrolyzates from Tuna Cooking Juice. Fisheries Sci. Vol.68: 430-435.  (NSC89-2312-B0005-001) (SCI).

18.饒家麟、柯文慶 (2001) 鮪魚蒸煮液蛋白質水解物之抗氧化特性。台灣農業化學與食品科學。Vol.39:363-369。(NSC89-2312-B0005-001)

19.  Jao, C. L. and Ko, W.C (2000) Effect of enzyme treatment upon hydrolysis of proteins from the cooking. Taiwaness Food Sci. and Agri. Chem. Vol.2:226-232.

 

 專　利  

1.      饒家麟、吳紹祺、徐國強、林宇平、黃士禮 (2014) 可監控麵糰溫度攪拌結構。中華民國經濟部智慧財產局。 新型 第 M 470517 號.

2.      吳紹祺、黃士禮、饒家麟 (2014) 易於消化之糕餅結構。中華民國經濟部智慧財產局。 新型 第 M 470523 號.

3.      吳紹祺、林宇平、饒家麟 (2014) 海藻鹽結構改良。中華民國經濟部智慧財產局。 新型 第 M 470840 號.

4.      盧更煌、林宇平、饒家麟(2012) 用於薄片食品製造機之壓制件構造。中華民國經濟部智慧財產局。 新型 第 M 425529 號.

5.      盧更煌、饒家麟(2010) 自動充填裝飾機。中華民國經濟部智慧財產局。 新型 第 M 375392 號.

6.      林宇平、金安兒、盧更煌、饒家麟。2008。真空冷凍乾燥之間歇性遠紅外線加熱系統。中華民國發明專利申請案號 97135709。2008 年 9 月 17 日。公開號 200946851。

 

　專　書　

1.      顏國欽、劉展冏、韓建國、劉冠汝、李嘉展、陳建元、虞積凱、孫芳明、蘇敏昇、馮惠萍、謝秋蘭、饒家麟、梁弘人、林聖敦、江伯源、李政達、盧更煌、周志輝 (2014) 最新食品化學。華格那出版社。台灣。台中。ISBN 978-986-5828-60-0

2.      饒家麟、賴滋漢 (2013) 食品開發。富林出版社。台灣。台中。ISBN 978-986-87533-4-1

3.      林淑瑗、饒家麟、顏裕鴻、王聯輝、蔡碧仁、鄔文盛、蕭泉源、林麗雲、陳詩欣(2012) 實用食品加工學。華格那出版社 三版。台灣。台中。ISBN 978-986-5929-35-0

4.      Chia-Ling Jao、Wen-Ching Ko, and Kuo-Chiang Hsu (2011) Studies on the Cooking Conditions and Mechanical Koji-making of Black Beans. 11th International Congress on Engineering and Food. Athens, Greece. Procedia-Food Science Vol.1: 1388~1355.

5.      Chia-Ling Jao、Shao-Chi Wu、Shih-Li Huang and Hsu Kuo-Chiang (2011) The study on SFLAB GanedenBC30 viability on baking products during storage. 11th International Congress on Engineering and Food. Athens, Greece. Procedia-Food Science Vol.1: 1601~1609.

6.      黃文哲、饒家麟、賴滋漢 (2011) 餐飲衛生與安全(增訂版)。富林出版社。台灣。台中。ISBN 978-986-87533-0-3

7.      林淑瑗、饒家麟、顏裕鴻、王聯輝、張谷昇、林聖敦、鄔文盛、葉安義、邱文貴 (2010) 食品加工基礎理論篇。華格那出版社 二版。台灣。台中。ISBN 978-986-6335-72-3

8.      曹欽玉、陳建元、饒家麟、馮惠萍、施明智、胡宏熙、林慧生 (2010) 食品科學概論(三版)。華格那出版社。台灣。台中。ISBN 978-986-6335-96-9

9.      盧訓、張惠琴、徐永鑫、曾素芬、蘇翠絹、葉連德、周小玲、黃士禮、劉發勇、許燕斌、蔡銘、陳立真、黃湞鈺、饒家麟、李志勇、張明旭、廖漢雄 (2008) 烘焙學。華格那出版社。台灣。台中。ISBN 978-986-6680-22-9

10.  顏國欽、劉展冏、韓建國、李嘉展、陳建元、劉冠汝、孫芳明、蘇敏昇、馮惠萍、謝秋蘭、饒家麟、梁弘人、林聖敦、盧更煌、周志輝 (2007) 食品化學。華格那出版社。台灣。台中。

11.  饒家麟、陳玉舜、賴滋漢 (1999) 食品加工保藏學。富林出版社。台灣。台中。

 

　研討會論文　

1.      吳紹祺、曾國政、饒家麟、黃士禮 (2013) 以芽孢乳酸菌Bacillus coagulans Ganeden BC30製作拉麵之貯藏穩定性. 農化學會。pp.59.

2.      吳紹祺、曾國政、饒家麟、黃士禮 (2013) 以芽孢乳酸菌Bacillus coagulans Ganeden BC30製作烏龍麵之貯藏穩定性. 農化學會。pp.59.

3.      Chia-Ling Jao and Hsu Kuo-Chiang (2013) The DPP-IV Inhibitory Activity and Antidiabetic Effects of Atlantic Salmon Skin Gelatin Hydrolysates. BIT’s 6th Annual Protein & Peptide Conference(PepCon-2013). Suzhou•China. p.204.

4.      Shih-Li Huang, Yen-Pyng Lin, Chia-Ling Jao, Shao-Chi Wu (2012) Growth Activity of Liquid Yeast Culture from Raisin Solution by RSM. 14th ICC Cereal and Bread Congress and Forum on Fats & Oils. Beiling China. P338.

5.      Shih-Li Huang, Chia-Ling Jao, Yen-Pyng Lin, Shao-Chi Wu (2012) The Chemical Changes of SFLAB Ganeden BC30 Added in Baking Products during Storage. 14th ICC Cereal and Bread Congress and Forum on Fats & Oils. Beiling China. P339.

6.      林宇平、吳紹祺、饒家麟、黃士禮 (2012) 葡萄乾液種酵母發酵後酒精及可滴定酸變化探討. 農化學會。pp.58.

7.      林宇平、吳紹祺、饒家麟、黃士禮 (2012) 葡萄乾液種酵母發酵培養之探討. 農化學會。pp.59.

8.      林宇平、吳紹祺、饒家麟、黃士禮 (2011) 紫菜(Porphyra dentate)酒精萃取物應用間歇性遠紅外線加熱的真空冷凍乾燥之抗氧化性質探討. 食品科技年會。pp..

9.      林宇平、吳紹祺、饒家麟、黃士禮 (2011) 芭樂乾燥特性之探討. 食品科技年會。pp..

10.  Shih-Li Huang, Shao-Chi Wu, Chia-Ling Jao (2011) SFLAB GanedenBC30 viability on sponge cakes during storage. 食品科技年會。pp..

11.  Shao-Chi Wu, Chia-Ling Jao, Shih-Li Huang (2011) SFLAB GanedenBC30 viability on polo breads during storage. 食品科技年會。pp..

12.  Shao-Chi Wu, Yeu-Pyng Lin, Chia-Ling Jao, Shih-Li Huang (2011) Effect of antioxidative of acidic ethanol-water Porphyra dentate extracts by microwave-assisted extraction. 2011 International Conference on Food Factors. Taipei, ROC. P2-131.

13.  Shao-Chi Wu, Chia-Ling Jao and Shih-Li Huang (2011) The study on SFLAB BC30 viability on soda cookies during storage。臺灣保健食品學會。pp.81.

14.  Shih-Li Huang, Shao-Chi Wu and Chia-Ling Jao (2011) The study on SFLAB BC30 viability on egg pastry during storage。臺灣保健食品學會。pp.81.

15.  Shao-Chi Wu, Chia-Ling Jao and Shih-Li Huang (2010) The study on SFLAB BC30 viability on chrysanthemum cookies during storage。食品科技年會。pp..

16.  Shih-Li Huang, Shao-Chi Wu and Chia-Ling Jao (2010) The study on SFLAB BC30 viability on polo bread during storage。食品科技年會。pp..

17.  G. H. Lu, K. C. Hsu, C. L. Jao and H. Y. Huang (2010) Invertigation of Chondroitin Sulfate and Collagen Contents in Commercial Chicken Essence in Taiwan. The 14th AAAP Animal Science Congress. AAAP in ROC, Pingtung. pp. 335.

18.  Chia-Ling Jao, Kuo-Chiang Hsu, Chen-Ju Liu and Shih-Li Huang (2010) Study of Process Conditions on Qualities of Toast Using Response Surface Methodology (RSM). IFT 2010 Annual Meeting & Food ExpoSM. Institute of Food Technologists in USA, Chicago. Pp98.

19.  Chen-Ju Liu, Chia-Ling Jao and Kuo-Chiang Hsu, (2010) Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle byproduct. IFT 2010 Annual Meeting & Food ExpoSM. Institute of Food Technologists in USA, Chicago. Pp197.

20.  Chia-Ling Jao, Shih-Li Huang and Kuo-Chiang Hsu (2009) Water Uptake and Gelatinization Characteristics of Water Uptake and Gelatinization Characteristics of (293.15, 313.15 and 323.15)K. European Foundation of Chemical Engineering in Santiago de Compostela, Spain. pp.309.

21.  Chia-Ling Jao and Kuo-Chiang Hsu (2008) Changes in Gelatinization and Rheological Characteristics of Japonica Rice Starch Induced by Pressure/Heat Combinations.。食品科技年會。pp..

22.  陳清妹、饒家麟、徐國強、戴淑貞(2008) 於配方中添加香椿葉對於麵條物性變化之研究。食品科技年會。pp..

23.  戴淑貞、饒家麟、徐國強、陳清妹 (2008) 中國傳統技藝捏麵人麵糰之研究。食品科技年會。pp..

24.  饒家麟、徐國強、戴淑貞、陳清妹、林逸翔、蘇苗慈、李敏睿 (2008) 基本發酵前後添加油脂對白麵糰發酵耐性的影響。食品科技年會。pp..

25.  C. L. Jao (2008) Antioxidative Properties of Peptide Prepared by Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis). IFT Annual Meeting & Food ExpoSM. Institute of Food Technologists in USA,New Orleans. pp. 11

26.  C. L. Jao (2007) Evaluation of Microbial Inactivation and Physicochemical Properties of Pressurized Tomato Juice during Refrigerated Storage. High Pressure Processes Group –Dep. Chemical Engineering & Environmental Technology. European Federation of Chemical Engineering (EFCE) in Segovia, Spain. pp. 103

27.  張文智、饒家麟、楊家欣、楊琬琪、鄭欣怡 (2006) 利用Bacillus subtilis CIC402發酵酸處理蝦蟹殼粉生產蛋白酶之條件探討。食品科技年會。pp. 269.

28.  張文智、饒家麟、楊家欣、王秉煜、黃蕙玲 (2006) 利用Bacillus subtilis TF-141發酵酸處理蝦蟹殼粉生產幾丁質酶之條件探討。食品科技年會。pp. 269.

29.  張文智、饒家麟、楊家欣 (2006) 利用香菇柄粉製造奈米抗菌顆粒。食品科技年會。pp.270.

30.  Jao, C. L (2006) Changes in Conformation and in Sulfhydryl Groups of Actomyosin of Tilapia (Orechromis niloticus) on Hydrostatic Pressure Treatment. Workshop on Applications of Novel Technologies in Food and Biotechnology. EFFoST/IFT workshop in Cork, Ireland. pp. 103

31.  饒家麟張文智 張耀文 陳竹君 楊家欣 (2005) 以反應曲面法探討Bacillus subtilis CW-116發酵香菇柄。食品科技年會。pp..

32.  張文智、饒家麟、鄭鈺璟、李明瑾 (2005) 利用嗜熱性Bacillus subtilis TF-141 發酵香菇柄所生產幾丁質酶之應用。農化學會。pp.

33.  饒家麟、張文智、徐國強、黃士禮、張耀文 (2005) 以RSM法探討全麥麵粉的取代量對全麥麵糰的理化特性。農化學會。pp.

34.  張文智、饒家麟、鄭鈺璟、李明瑾、陳崇維 (2004) 利用Monascus purpureus CCRC31499水解香菇柄生產N-乙醯幾丁寡糖之研究。食品科技年會。pp. 159.

35.  張文智、饒家麟、陳錦樹 (2004) Bacillus cereus所生產抗真菌酵素之發酵條件探討。食品科技年會。pp. 160.

36.  張文智、饒家麟、鄭鈺璟、李明瑾、陳崇維 (2004) 利用商業酵素水解香菇柄生產木寡糖之研究。食品科技年會。pp. 296.

37.  饒家麟、張文智、徐國強、陳竹君、張耀文、楊家欣 (2004) 水溫、含水量及攪拌時間對全麥麵糰最適發酵耐力的影響。食品科技年會。pp. 349.

38.  張文智、林宇平、饒家麟(2004) Bacillus cereus所生產抗菌物質及菌體固定化之探討。農化學會。pp. 45.

39.  張文智、鄭景隆、饒家麟、林宇平(2004) 葡萄子原花青素萃取物於臍帶血之應用。農化學會。pp. 68.

40.  張文智、饒家麟(2004) 利用Bacillus cereus發酵蝦蟹殼廢棄物所生產抗真菌幾丁質酶基因之探討。農化學會。pp. 92

41.  Chang, W. T. and Jao, C. L. (2004)  Immunological function study of Ganoderma lucidum polysaccharide extract. International Symposium on Functional Foods for Health in Taiwan. pp.292

42.  Chang, W. T. Jao, C. L., Lin, K. M., Chen, C. S. and Wang S. L. (2003)  Conversion of crab shell wastes to an anti-fungal protease by Bacillus cereus. Taiwan Association for Food Science And Technology. pp.212.

43.  張文智、饒家麟、林宇平、鄭景隆 (2003) 利用微生物生產之幾丁質酶製備免疫性N-乙醯幾丁寡醣。食品科技年會。pp. 221.

44.  戴淑貞、饒家麟、李琇雯、高淑足、張維筠、余亞婷、洪郁婷、戴素貞、黃瓊慧 (2003) 裝飾麵包麵糰改善之研究。食品科技年會。pp. 337.

45.  饒家麟、張文智 (2003) 槲皮素應用於臍帶血之免疫效果。食品科技年會。pp. 362.

46.  饒家麟、張文智、陳竹君、張耀文、陳湘宜 (2003) 以RSM探討白土司麵糰的理化特性。食品科技年會。pp. 391.

47.  饒家麟陳怡秀 廖紫嬿 黃孟盈 (2002) 水溫、含鹽量及攪拌時間對麵糰發酵耐力的影響。食品科技年會。pp. 180.

48.  Jao, C. L. and Ko, W.C (2001) Enzymatic Hydrolysis of Tuna Cooking Juice and Concentration of hydrolyzates. The 17th Annual Meeting of the Chinese Institute of Science and Technology. pp. 180.

49.  Jao, C. L. and Ko, W.C (2001) Antioxidative properties of Protein Hydrolysates from Tuna Cooking juice. The 39th Annual Meeting of the Chinese Agricultural Chemical Society. pp. 72.

50.  饒家麟、柯文慶 (2000) 以超過濾及逆滲透技術回收鮪魚煮汁呈味成分並製成調味料之研究。水產加工研究成果發表會。pp. p.209-226。

51.  饒家麟、柯文慶 (2000) 鮪魚煮汁蛋白酵素消化物之製備與生理活性物質鑑定。農化學會。pp. 59.

52.  Jao, C. L. and Ko, W.C (2000) Antioxidant effect of protein hydrolyzat from tuna cooking juice with Aspergillus oryzae protease. The 15th Annual Meeting of the Chinese Institute of Science and Technology. pp. 179.

53.  Jao, C. L. and Ko, W.C (2000) Studies of enzyme treatment on hydrolysis of protein in tuna cooking drainage. The 15th Technological and Vocational Education Conference of R.O.C. pp. 75-84.

54.  饒家麟、柯文慶 (1999) 以膜過濾法回收鮪魚蒸煮液蛋白質水解液之研究。水產學會。 pp. 220

55.  饒家麟、柯文慶 (1999) 鮪魚蒸煮液水解物之超過濾分劃及組成分析。農化學會。pp. 59.

56.  饒家麟、柯文慶、賴滋漢 (1997) 豆麥麴混合雞頸發酵所製調味料呈味成分探討。第十二屆技職研討會。 pp.59-68.

57.  盧更煌、陳存傑、林宇平、饒家麟(1996) 擠壓式裹屑調製雞塊之性狀。第十一屆技職研討會。 pp.43-52.

58.  盧更煌、饒家麟、林宇平 (1995) 利用超過濾和噴霧乾燥製作脫鹽和脫糖豬血漿粉。食品科技年會。 pp. 113.

59.  饒家麟、林宇平、柯文慶 (1995) 以反應曲面法探討虱目魚於漿凝膠之研究。第十屆技職研討會。 pp.119-128.