研究成果 ACHIEVEMENT



期刊論文

1.   Chien, H. I., Tsai, Y. H., Wang, H. M. D., Dong, C. D., Huang, C. Y., Kuo, C. H. (2022). Extrusion puffing pretreated cereals for rapid production of high-maltose syrup. Food Chemistry: X, 15, 100445 (SCI).

2.    Huang, C. H., Lin, C. S., Lee, Y. C.*, Ciou, C. W., Kuo, C. H., Huang, C. Y., Tseng, C. H. and Tsai, Y.[1]H.* (2022). Quality improvement in mackerel fillets caused by brine salting combined with high-pressure processing. Biology, 11(9), 1307 (SCI).

3.    Chen, Y. A., Chen, G. W., Ku, H. H., Huang, T. C., Chang, H. Y., Wei, C. I., Tsai, Y. H., Chen, T. Y. (2022). Differential proteomic analysis of Listeria monocytogenes during high-pressure processing. Biology, 11(8), 1152. (SCI).

4.    Tsai, Y.[1]H.†, Hwang, C. C.†, Kao, J. C., Ou, T. Y., Chang, T. H., Lee, S. H., and Lee, Y. C.* (2022). Cooking and pasteurizing evaluation of Barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology. Innovative Food Science & Emerging Technologies, 80, 103089 (SCI).

5.       Tsai, Y.[1]H.†, Hwang, C. C.†, Zheng, W. H., Huang, Y. R., Ou, T. Y., Chang, T. H., Lee, S. H., and Lee, Y. C.* (2022). Retardation of quality loss and extension of shelf life of prepackaged hard clam heating by a novel microwave-assisted induction heating (MAIH) during refrigerated storage. Food Control, 141, 109187 (SCI).

6.    Huang, C. H., Hsieh, C. Y., Lee, Y. C.*, Ou, T. Y., Chang, T. H., Lee, S. H., Tseng, C. H. and Tsai, Y.[1]H.* (2022). Inhibitory effects of high-hydrostatic-pressure processing on growth and histamine formation of histamine-forming bacteria in yellowfin tuna meat during storage. Biology, 11(5), 702. (SCI).

7.    Hsiao, W. C., Hong, Y. H.*, Tsai, Y. H., Lee, Y. C., Patel, A. K., Guo, H. R., Kuo, C. H., and Huang, C. Y.* (2022). Extraction, biochemical characterization, and health effects of native and degraded fucoidans from Sargassum crispifolium. Polymers, 14(9), 1812. (SCI).

8.    Tsai, Y. H. †, Kung, H. F.†, Lin, C. S, Hwang, C. C., Liu, S. S., Huang, C. Y., Chang, S. K. C., and Lee, Y. C.* (2022). Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet. International Journal of Food Properties, 25(1), 872-884. (SCI).

9.   Kuo, C. H.*, Tsai, M. L., Wang, H. M. D., Liu, Y. C., Hsieh, C., Tsai, Y. H., Dong, C.D., Huang, C.Y.*, Shieh, C. J.* (2022) Continuous production of DHA and EPA ethyl esters via lipase-catalyzed transesterification in an ultrasonic packed-bed bioreactor. Catalysts, 12, 404. (SCI).

10.  Lee, Y. C. †, Kung, H. F. †, Cheng, Q. L., Lin, C. S.*, Tseng, C. H., Chiu, K. and Tsai, Y. H.* (2022). Effects of high-hydrostatic-pressure processing on the chemical and microbiological quality of raw ready-to-eat hard clam marinated in soy sauce during cold storage. LWT-Food Science and Technology, 159, 113229 (SCI).

11.  Lee, Y. C. †, Kung, H. F. †, Chen, S. L., Lin, C. S., Huang, C. Y., Arakawa, O., Tseng, C. H. and Tsai, Y. H.* (2022). Effect of high-pressure treatment on blue marlin (Makaira nigricans) quality during storage. Journal of Aquatic Food Product Technology, 31(3), 271-284. (SCI).

12.  Tsai, Y. H. †, Kung, H. F.†, Lin, C. S, Hsieh, C.Y., Ou, T. Y., Chang, T. H., and Lee, Y. C.* (2022). Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4℃ and 15℃. International Journal of Food Properties, 25(1), 237-251. (SCI).

13.  Kung, H. F.†, Lin, C. S.†, Liu, S. S., Huang, C. Y., Chiu, K., Lee, Y. C.*, and Tsai, Y. H.* (2022). High pressure processing extend the shelf life of milkfish flesh during refrigerated storage. Food Control, 134, 108768 (SCI).

14.   Lin, C. S.†, Lee, Y. C.†, Kung, H. F., Cheng, Q. L., Ou, T. Y., Chang, S. K. C.*, and Tsai, Y. H.* (2022). Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage. Food Control, 133, 108533 (SCI).

15.  Lee, Y. C.*, Tsai, Y. H., Hwang, C. C., Lin, C. Y., and Huang, Y. R. (2022). Evaluating the effect of an emerging microwave-assisted induction heating (MAIH) on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4℃ in Taiwan. Food Control, 133, 105809 (SCI).

16.  Lee, Y. C.†, Lin, C. S.†, Zeng, W., Hwang, C. C.*, Chiu, K., Ou, T. Y., Chang, T. H. and Tsai, Y. H.* (2021). Effect of a novel microwave-assisted induction heating (MAIH) technology on the quality of pre-packaged Asia hard clam (Meretrix lusoria). Foods, 10, 2299 (SCI).

17. Lin, C. S., Lee, Y. C., Chiu, J. W., Hwang, C. C., Kung, H. F. and Tsai, Y. H.* (2021). Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage. CyTA-Journal of Food, 19(1), 762-770 (SCI).

18.   Hwang, C. C.†, Lin, C. S.†, Lee, Y. C.*, Wei, C. I., Tung, H. N., Ou, T. Y., Chen, T. Y., and Tsai, Y. H.* (2021). Physicochemical and microbial quality of prepackaged shrimp processed by a scaled-up microwave-assisted induction heating technology. Applied Sciences, 11, 9514 (SCI).

19.  Tsai, Y. H.†, Hwang, C. C.†, Lin, C. S., Lin, C. Y., Ou, T. Y., Chang, T. H., and Lee, Y. C.* (2021). Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp. Innovative Food Science & Emerging Technologies, 73, 102787 (SCI).

20.  Hsiao, H. H., Wu, T. C., Tsai, Y. H., Kuo, C. H., Huang, R. H., Hong, Y. H.,* and Huang, C. Y.* (2021). Effect of oversulfation on the composition, structure, and in vitro anti-lung cancer activity of fucoidans extracted from Sargassum aquifolium. Marine Drugs, 19, 215 (SCI).

21.  Lee, Y. C.,* Lin, C. Y.; Wei, C. I., Tung, N., Chiu, K. and Tsai, Y. H.,* (2021). Preliminary evaluation of a novel microwave-assisted induction heating (MAIH) system on white shrimp cooking. Foods, 10, 545 (SCI).

22.  Hwang, C. C.*, Lee, Y. C., Huang, C. Y., Kung, H. F., Cheng, H. H., and Tsai, Y. H., * (2020). Effect of brine concentrations on the bacteriological and chemical quality and histamine content of brined and dried milkfish. Foods, 9, 1597 (SCI).

23.   Wu, T. C., Hong, Y. H., Tsai, Y. H., Hsieh, S. L., Huang, R. H., Kuo, C. H., and Huang, C. Y. (2020). Degradation of Sargassum crassifolium fucoidan by ascorbic acid and hydrogen peroxide, and compositional, structural, and in vitro anti-lung cancer analyses of the degradation products. Marine Drugs, 18, 334 (SCI)

24.  Huang, Y. L.*, Tsai, Y. H. (2020). Extraction of chitosan from squid pen waste by high hydrostatic pressure: Effects on physicochemical properties and antioxidant activities of chitosan. International Journal of Biological Macromolecules, 160, 677-687.

25.  Shiao, W. C., Kuo, C. H., Tsai, Y. H., Hsieh, S. L., Kuan, A. W., Hong, Y. H.,* Huang, C. Y.* (2020). In vitro evaluation of anti-colon cancer potential of crude extracts of fucoidan obtained from Sargassum glaucescens pretreated by compressional-puffing. Applied Sciences, 10(9), 3058 (SCI).

26.  Kung, H. F.**, Lee, Y. C. **, Hwang, C. C., Wu, Y. C., Hsieh, C. Y., and Tsai, Y. H.* (2020). Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil. Food Science & Nutrition, 8, 3435-3441 (SCI).

27.  Wang, C. Y., Wu, T. C., Wu, C. H., Tsai, Y. H., Chung, S. M., Hong, Y. H.,* and Huang, C. Y.* (2020). Antioxidant, anti-inflammatory, and Hep G2 cell growth-inhibitory effects of aqueous-ethanol extracts obtained from non-puffed and compressional-puffed Sargassum Crassifolium. Journal of Marine Science and Technology. 28(3), 200-210 (SCI).

28.  Hwang, C. C., Kung, H. F., Lee, Y. C.,* Wen, S. Y., Chen P. Y., Tsen D. I. and Tsai, Y. H.* (2020). Histamine fish poisoning and histamine production by Raoultella ornithinolytica in milkfish surimi. Journal of Food Protection, 83(5), 874-880 (SCI).

29.  Lee, Y. C.,* Hsieh, C. Y., Chen, M. L., Wang, C. Y., Lin, C. S., and Tsai, Y. H.* (2020). High pressure inactivation of histamine-forming bacteria Morganella morganii and Photobacterium phosphoreum. Journal of Food Protection, 83, 621-627 (SCI).

30. Lee, Y. C.,* Tsai, Y. H., Chen, S. L., Kung, H. F., Arakawa, O., and Wei, C. I. (2020). Inactivation and damage of histamine-forming bacteria by treatment with high hydrostatic pressure. Foods, 9, 266 (SCI).

31.  Lee, Y. C., Tseng, P. H., Hwang, C. C.*, Kung, H. F., Huang, Y. L., Lin, C. S., Wei, C. I., and Tsai, Y. H.* (2019). Effect of vacuum packaging on histamine production in Japanese spanish mackerel (Scomberomorus niphonius) stored at various temperatures. Journal of Food Protection, 82, 1931-1937 (SCI).

32.  Hwang, C. C., Tseng, P. H., Lee, Y. C.*, Kung, H. F., Huang, C. Y., Chen, H. C., and Tsai, Y. H.* (2019). Determination of histamine in Japanese Spanish mackerel (Scomberomorus niphonius) meat implicated in a foodborne poisoning. Journal of Food Protection, 82, 1643-1649 (SCI).

33. Lin, C. S., Yang, C. J., Chen P. J., Liu, K. W., Lin, H. P., Lin, C. C., Lee, Y. C., Cheng, W. C., Wei C. I. and Tsai, Y. H.* (2019). Assessment of microbiological and chemical quality of bubble tea beverages vended in Taiwan. Journal of Food Protection, 82, 1384-1389 (SCI).

34. Huang*, Y. L., Ma, Y. S. Tsai, Y. H., and Chang, S. K. C. (2019). In vitro hypoglycemic, cholesterol-lowering and fermentation capacities of fiber-rich orange pomace as affected by extrusion. International Journal of Biological Macromolecules, 124, 796-801. (SCI)

35. Lee, Y. C., Huang, L. Y., Hwang, C. C., Huang, Y. L., Hou, C. H., and Tsai, Y. H.* (2018). Histamine changes of Basa fish meats (Pangasius hypophthalmus) stored at various temperatures. Journal of the Fisheries Society of Taiwan. 45(1):1-9.

36.  Chen, Y. W., Huang, P. H., Tsai, Y. H., Jiang, C. M., Hou, C. H. * (2018). Effects of limonene on the PAHs mutagenicity risk in roasted fish skin. Journal of Food Processing and Technology, 9(10), 764-770.

37. Huang, C. Y. *, Tsai, Y. H. *, Hong, Y. H., Hsieh, S. L., Huang, R. H. (2018). Characterization and antioxidant and angiotensin I-converting enzyme (ACE)-inhibitory activities of gelatin hydrolysates prepared from extrusion-pretreated milkfish (Chanos chanos) scale. Marine Drugs, 16(10), 346-366 (SCI).

38. Huang, Y. R.*, Tsai, Y. H., Liu, C. L., Syue, W. Z. and Su, Y. C. (2018). Chemical characteristics of different tissues of spectacled caiman (Caiman crocodilus). Journal of Aquatic Food Product Technology, 27(2), 132-143 (SCI).

39. Kung, H. F., Lee, Y. C., Huang, Y. L., Huang, Y. R., Su, Y. C. and Tsai, Y. H. * (2017). Degradation of histamine by Lactobacillus plantarum isolated from miso products. Journal of Food Protection, 80, 1682-1688 (SCI).

40.  Huang, Y. L., Ma, M. F., Chow, C. J. and Tsai, Y. H. (2017). Hydrolysates prepared from Achatina fulica snail foot muscle. International Journal of Food Properties, 20, 3102-3111 (SCI).

41.   Kung, H. F., Lee, Y. C., Lin, C. W., Huang, Y. R., Cheng, C. A., Lin, C. M. and Tsai, Y. H. * (2017). The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures. Journal of Food and Drug Analysis, 25, 812-818 (SCI).

42.   黃秋菊、蔡永祥、蔡婉玲、鄭朝安、李憶甄* (2019) 市售魚丸之衛生品質與過氧化氫殘留之分析，臺灣農化與食品科學，57 (1)，22-30。

43.   李憶甄*、蔡永祥、蔡文榮、曾湘媚、龔賢鳳 (2019)市售秋刀魚之組織胺相關衛生品質探討，臺灣農化與食品科學，57 (1)，31-38。

44.   李憶甄*、蔡永祥、李佩霞、曾湘媚、龔賢鳳、林仲聖 (2019) 不同包裝及貯存溫度對旗魚鬆衛生品質之探討，臺灣農化與食品科學，57 (1)，50-59。


專書
  1. 蔡永祥、黃登福（2020年08月）。海洋天然毒素。於黃登福等著，【新編食品衛生與安全】，第七章。第五版，。華格那。
  2. 蔡永祥（2016年01月）。水產食品業。於邱萬敦等著，【水產概論】，第四章。第一版，台中，華格那出版社。

 

研討會論文

  1.   Yung-Hsiang Tsai,* Yi-Chen Lee, Hsien-Feng Kung, Chung-Saint Lin and Tung- Shi Huang (2018, Apr). Application of High Pressure Processing on Preservation of Tuna Muscle during Storage. International Association for Food Protection, Annual Meeting, 2018, 猶他州鹽湖城. 
  2. 李憶甄1，鄭凱元1，林仲聖2，黃鈺茹3，龔賢鳳4，蔡永祥1*（2016年02月）。開發快速簡易去除魷魚墨囊臭味之方法。104台灣食品科學技術學會。

 

技術報告

  1.  黃秋菊、蔡永祥（2019年07月）。新穎水產食品加工技術與產品開發。食品資訊。289: 70-72。
  2. 蔡永祥（2016年05月）。料理面面觀（七）：虱目魚的組織胺中毒。科技部網站-科技大觀園。
  3. 蔡永祥、李憶甄（2016年05月）。墨魚囊的應用與生理活性。食品資訊月刊。276: 46-48。
  4. 蔡永祥、李憶甄（2016年05月）。鬼頭刀的美麗與哀愁。漁業推廣月刊。356: 54-55。
  5. 蔡永祥 李憶甄（2016年05月）。吃龍蝦免撥殼！？新穎食品加工–高壓加工技術-刊登在科技部網站-科技大觀園。