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* * 許成光 教授
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點閱 22035 人次 友善列印

發佈日期：2010-08-04
更新日期：2021-11-04


許成光　教授
食品科學系暨研究所教師兼任食品系主任暨研究所 所長
兼生命科學院 副院長美國奧勒岡州立大學生物資源工程博士
研究室分機：05-2717618
專　　長： 食品加工、食品加工工程
任教科目： 蔬果加工特論、食品分析、專題討論、 食品新穎加工技術
E-mail: ckhsu@mail.ncyu.edu.tw

教師研究成果

許成光老師

期刊論文

  1. 2004/6, Hsu, C.K., Liao,J.W., Chung, Y.C., Hsieh, C.P., and Chan, Y.C, Xylooligosaccharides andfructooligosaccharides affect the intestinal microbiota and precancerouscolonic lesions development in rats, Journal of Nutrition, 134 ,1523-1528 .

  2. 2005/11, Chiang, B.H.,Chou, S.T., and Hsu, C.K.*, Yam affects the antioxidative and gel-formingproperties of surimi gels, Journal of the Science of Food and Agriculture,0 , 2385-2390 .

  3. 2005/3, Chung, Y.C., Chen,S.J., Hsu, C.K., Chang, C.T., and Chou, S.T., Studies on the antioxidativeactivitives of Graptopetalum paraguayense E. Walther., Food Chemistry, 0 ,419-424 .

  4. 2006/10, Chou, S.T.,Chiang, B.H., Chung, Y.C., Chen, P.C., and Hsu, C.K.*, Effects of storagetemperatures on the antioxidative activity and composition of yam, FoodChemistry.

  5. 2006/8, Liao, J.W., Hsu,C.K., Wang, M.F., Hsu, W.M., and Chan, Y.C., Beneficial effect of Toonasinensis Roemor on improving cognitive performance and brain degeneration insenescence-accelerated mice, British Journal of Nutrition.

  6. 2007/10, Liu, C.L., Chen,Y.S., Yang, J.H., Chiang, B.H., and Hsu, C.K.*, Trace element water improvesthe antioxidant activity of buckwheat (Fagopyrum esculentum Moench) sprouts,Journal of Agricultural and Food Chemistry.

  7. 2007/12, Chung, Y.C., Hsu,C.K., Ko, C.Y., and Chan, Y.C., Dietary intake of xylooligosaccharides improvesthe intestinal microbiota, fecal moisture, and pH value in the elderly,Nutrition Research.

  8. 2007/12, Hsu, C.K., Chang,C.T., Lu, H.Y., and Chung, Y.C., Inhibitory effects of the water extracts ofLavendula sp. on mushroom tyrosinase activity, Food Chemistry.

  9. 2007/5, Chung, Y.C.,Chiang, B.H., Chen, P.C., Huang, P.C., and Hsu, C.K.*, Effect of storage on thegel-forming properties of yam-containing surimi gels, International Journal ofFood Science and Technology.

  10. 2007/9, Liu, C.L., Hsu,C.K., and Hsu, M.M., Improving the quality of fresh-cut pineapples withascorbic acid/sucrose pretreatment and modified atmosphere packaging, PackagingTechnology and Science.

  11. 2008/5, Hsu, C.K., Chiang,B.H., Chen, Y.S., Yang, J.H., Liu, C.L., Improving the antioxidant activity ofbuckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water, FoodChemistry, 108 , 633-641.

  12. 2008/5, Chung, Y.C.,Chiang, B.H., Wei, J.H., Wang, C.K., Chen, P.C., and Hsu,C.K.*, Effects ofblanching, drying and extraction processes on the antioxidant activity of yam(Dioscorea alata), International Journal of Food Science and Technology,0 , 859-864.

  13. 2008/7, Shyu, Y.S., Hwang,J.Y., and Hsu, C.K.*, Improving the rheological and thermal properties of wheatdough by the addition of γ-polyglutamic acid, LWT-Food Science and Technology,41 , 982-987 .

  14. 2009/1, Hwang, J.Y., Shyu,Y.S., and Hsu, C.K.*, Grape wine lees improves the rheological and addsantioxidant properties to ice cream., LWT-Food Science and Technology,42 , 312-318 .

  15. 2009/4, Chang, C.T., Hsu,C.K., Chou, S.T., Chen, Y.C., Huang, F.S., Chung, Y.C., Effect of fermentationtime on the antioxidant activities of tempeh prepared from fermented soybeanusing Rhizopus oligosporus, International Journal of Food Science andTechnology, 44 , 799-806 .

  16. 2009/6, Liu, C.L., Hsu, C.K.,Chen, C.C., and Hsu, M.M., Combination of deoxidized water and sterilizedpackaging to improve the quality of cooked rice stored at room temperature,Taiwanese Journal of Agricultural Chemistry and Food Science, 47 ,133-144 .

  17. 2009/7, Yin, M.C., Lin, C.C.,Wu, H.C., Tsao, S.M. and Hsu, C.K., Apoptotic effects of protocatechuic acid inhuman breast, lung, liver, cervix, and prostate cancer cells: potentialmechanisms of action, Journal of Agricultural and Food Chemistry, 57 ,6468-6473 .

  18. 2009/9, Lai, W.W., Yang,J.S., Lai, K.C., Kuo, C.L., Hsu, C.K., Wang, C.K., Chang, C.Y., Lin, J.J.,Tang, N., Rhein induced apoptosis through the endoplasmic reticulum stress,caspase- and mitochondria-dependent pathways in SCC-4 human tongue squamouscancer cells, In vivo, 23 , 309-316 .

  19. 2010/12, 許成光 , Salanum lyratum extractinhibits Helicobacter pylori-mediated apoptosis in human gasric epithelialcells, Anticancer Research, 30 , 1189-1194 .

  20. 2010/3, Hwang, J.Y., Shyu,Y.S., Wang, Y.T., and Hsu, C.K.*, Antioxidative properties of proteinhydrolysate from peanut dregs treated with esperase, LWT-Food Science andTechnology, 43 , 285-290.

  21. 2010/5, Yang, J.S., Wu,C.C., Kuo, C.L., Yeh, C.C., Chueh, F.S., Hsu, C.K., Wang, C.K., Chang, C.Y.,Ip, S.W, Solannm lyratum extract affected immune response in normal andleukemia murine animal in vivo, Human and Experimental Toxicology, 29 ,359-367 .

  22. 2011/5, Hsu, C.K.*, Yeh,J.Y., Wei, J.H., Protective effects of the crude extracts from yam (Dioscoreaalata) peel on tert-butylhydroperoxide-induced oxidative stress in mouse livercells, Food Chemistry, 126 , 429-434 .

  23. 2012/6, 許成光 , 山藥的保健效能與應用 , 食品資訊 , 249 , 44-50 。

  24. 2012/7, Hsu CK, Chou ST,Huang PJ, Mong MC, Wang CK, Hsueh YP, Jhan JK, Crude ethanol extracts fromgrape seeds and peels exhibit anti-tyrosinase activity, Journal of CosmeticScience, 63 , 225-232 .

  25. 2013/12, Hsu CK, Lin WH,Yang HW, Influence of preheating on antioxidant activity of the water extractfrom black soybean and color and sensory properties of black soybean decoction,Journal of the Science of Food and Agriculture, 93 , 3883-3890 .

  26. 2013/4, Chen GH, Huang FS,Lin YC, Hsu CK, Chung YC, Effects of water extract from anaerobic fermentedToona sinensis Roem on the expression of antioxidant enzymes in theSprague-Dawley rats, Journal of Functional Foods, 5 , 773-780 .

  27. 2013/8, Shou ST, Chung YC,Peng HY, Hsu CK, Improving antioxidant status in aged mice by 50% ethanolextract from red bean fermented by Bacillus subtilis, Journal of the Science ofFood and Agriculture, 93 , 2562-2567 .

  28. 2014/7, Yang HW, Hsu CK,Yang YF, Effect of thermal treatments on antinutritional factors andantioxidant capabilities in yellow soybeans and green-cotyledon small blacksoybeans, Journal of the Science of Food and Agriculture, 94 ,1794-1801 .

  29. 2015/7, Chao WW, Chung YC,Shih IP, Wang HY, Chou ST, Hsu CK, Red bean extract inhibitslipopolysaccharide-induced inflammation and H2O2-induced oxidative stress inRAW 264.7 macrophages, Journal of Medicinal Food, 18 , 724-730 .

  30. 2016/10, Jhan JK, Chung YC,Chen GH, Chang CH, Lu YC, Hsu CK, Anthocyanins contents in the seed coat ofblack soybean and their anti-human tyrosinase activity and antioxidativeactivity, International Journal of Cosmetic Science, 38 , 319-324 .

  31. 2016/12, Hoang NX, Ferng S,Ting CH, Huang WH, Chiou RYY, Hsu CK, Optimizing the initial moromifermentation conditions to improve the quality of soy sauce, LWT-Food Scienceand Technology, 74 , 242-250 .

  32. 2016/12, 許成光 , 新穎醬油發酵技術 , 食品資訊 , 276 , 76-80 。

  33. 2017/5, Hhieh MC, Huang CH,Yang HW, Chen JC, Hsu CK, Black soybean seed coat containing diet enhancing thegrowth performance of juvenile hybrid tilapia Orechromis nitoticus X O. aureus,Aquaculture Research, 48 , 2593-2601 .

  34. 2018/6, Nguyen Xuan Hoang,Sophia Ferng, Ching-Hua Ting, Ying-Chen Lu, Yu-Fong Yeh, Yi-Ru Lai, RobinYih-Yu-, Effect of initial 5 days fermentation under low salt condition on thequality of soy sauce, LWT-Food Science and Technology, 92 , 234-241 .

  35. 2018/6, Ferng S, Ting CH,Wu CP, Lu YT, Hsu CK, Chiou RYY, Energy-effective predictive temperaturecontrol for soy mash fermentation based on compartmental pharmacokineticmodelling, Advances in Technology Innovation, 3 , 70-77 .

  36. 2018/10,JeanYu,Hwang,Den-En,Shieh,Yung-Shin,Shyu,Cheng-Kuang,Hsu and,Chuan-wang,Lin,Antidiabetic,Antihyperlipidemic,and,Antioxidant Activities of Mulberry Lees Fermented Products in Diabetic Mice,Food Science,2866-2872.

  37. 2019/6, Ferng S, Huang WH,Wu CP, Lu YT, Hsu CK, Chiou RYY, Ting CH, A controlled fermentation environmentfor producing quality soya sauce, Advances in Technology Innovation, 4 ,11-20 . 1.           

  38. 2020/8,Nguyen,Xuan,Hoang,Ching-Hua,Ting,Cheng-Kuang,Hsu,Optimization of Protease and Amylase Activities Derived from Soy Sauce Koji,Journal of Food Scienc  and Nutrition,Research 3,(3):153-170.

  39.   2020/4,Sophia Ferng,I-Hui Wu,Ang-Yen Li,Cheng-Kuang Hsu,Robin Yih-Yuan,Chiou,Ching-Hua Ting,Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce,Proceedings of Engineering and Technology Innovation,vol.15,2020,pp.35-41.

會議論文

  1. 2010/9, 許成光 , In vitroanti-melanogenesis effect of 50% ethanol extract from seed coat of blacksoybean, 壁報發表  , 14th International BiotechnologySymposium and Exhibition .

  2. 2010/9, 許成光 , Antioxidant propertiesof the crude extracts from yam (Dioscorea alata) peel ontert-butylhydroperoxide-induced oxidative stress in mouse liver cells, 壁報發表  , 14th International Biotechnology Symposium andExhibition .

  3. 2011/12, 許成光 , 飼料中添加台農一號山藥對吳郭魚生長及抗氧化之影響 , 壁報發表  , 台灣食品科學技術學會第四十一次會員大會  , 嘉義市，嘉義大學。

  4. 2011/6, 許成光 , In vitroanti-melanogenesis effect of 50% ethanol extgract from seed coat of blacksoybean, 壁報發表  , 7th Asia Pacific Conference onClinical Nutrition.

  5. 2012/11, 許成光 , 烘烤與微波處理紫米對其熱水萃取物之花青素及抗氧化能力的影響 , 壁報發表  , 台灣食品科學技術學會第四十二次會員大會  , 高雄  。

  6. 2012/11, 許成光 , 黑豆與黑豆種皮的抗氧化能力分析 , 書面發表  , 台灣食品科學技術學會第四十二次會員大會  ,  高雄。

  7. 2012/6, 許成光 , Polyphenol, flavanoid,and anthocyanin contents in the seed coat of black soybean (Glycine max (L.)Merr.), 壁報發表  , Annual Meeting of Institute of FoodTechnologists.

  8. 2013/7, 許成光 , Protective function ofblack soybean tea against carbon tetrachloride-induced liver damage inSprague-Dawley rats, 壁報發表  , Annual Meeting ofInstitute of Food Technologists.

  9. 2013/7, 許成光 , Black soybean tea showsprotective function against carbon tetrachloride-induced liver damage inSprague-Dawely rats, 壁報發表  , InternationalConference on Food Science and Nutrition.

  10. 2013/7, 許成光 , Influence of differentpreheating methods on the quality properties of black soybean, 壁報發表  , International Conference on Food Science and Nutrition 。

  11. 2014/1, 許成光 , 飼料中添加紫山藥對雜交吳郭魚 (Oreochromisniloticus X O.aureus)成長表現及抗氧化酵素的影響 , 壁報發表  , 台灣水產學會學術論文發表會  ,  嘉義，嘉義大學。

  12. 2014/12, 許成光 , 花青素與黑豆茶湯減緩四氯化碳誘導小鼠之急性肝損傷 , 壁報發表  , 台灣食品科學技術學會第四十四次會員大會  ,  高雄。

  13. 2014/12, 許成光 , 烘烤對黑豆水萃取物的抗氧化物質及護肝功效之影響 , 壁報發表  , 台灣食品科學技術學會第四十四次會員大會  , 高雄  。

  14. 2014/6, 許成光 , Optimum fermentationconditions for production of fermented red beans with multi-bioactvities usingco-cultures of Bacillus Subtilis and Lactobacillus Delbrueckii Sp. Bulgaricus, 壁報發表  , International Scientific Conference Probiotics andPrebiotics.

  15. 2014/6, 許成光 , Differentiation ofBacillus Subtilis from Lactobacillus Delbrueckii in the co-culture conditionsfor fermenting red beans, 壁報發表  , InternationalScientific Conference Probiotics and Prebiotics。

  16. 2015/12, Nguyen Xuan Hoang 、黃薇樺、馮淑慧、丁慶華、朱健松、許成光 , A newmethod to improve the quality of soy sauce by a combination of fermentationtemperature, sodium chloride concentration and Zygosaccharomyces rouxii, 壁報發表  , 台灣食品科學技術學會第四十五次會員大會  ,  台北市 .

  17. 2015/12, 張裴芝、許成光 , 黑豆抗氧化物之最優化萃取條件 , 壁報發表  , 台灣食品科學技術學會第四十五次會員大會  ,  台北市。

  18. 2015/5, 張志翔、王麒智、許成光 , Evaluation ofhepatoprotective activity of black soybean extracts and the development offunctional beverage from black soybean, 壁報發表  , The2nd Taiwan-Japan Food Science, Technology and Industry Symposium .

  19. 2016/11, 江惇惠 , Black soybean seed coatcontaining deit enhancing the growth performance of juvenile hybrid tilapiaOrechromis nitoticus x O. aureus, 口頭發表  , The 6thInternational Symposium in Phytochemicals-Bioactivities and Disease Peventionof Phytochemic。

研究計畫

1.     2008/8, 科技部 , 葡萄細胞的抗氧化、抗發炎及抑制黑色素形成的生理活性成分的分離與效能評評 (II), 2008/08/01, 2011/07/31。

2.     2010/08, 科技部 , 葡萄細胞的抗氧化、抗發炎及抑制黑色素形成的生理活性成分的分離與效能評估 (II), 2010/08/01, 2011/07/31。

3.     2011/08, 科技部 , 奈米脂質微粒技術開發黑豆為皮膚保健機能性原料 , 2011/08/01, 2012/07/31。

4.     2012/01, 其他民間企業團體 -其他基金 (如基金會 ), 生科院附設檢驗中心食品檢驗組 , 2012/01/01, 2012/12/31。

5.     2012/08, 科技部 , 山藥對魚類生長、抗氧化與免疫力的影響 , 2012/08/01, 2013/07/31。

6.     2013/01, 其他民間企業團體 -其他民間企業團體或個人 , 生科院附設檢驗中心食品檢驗組 , 2013/01/01, 2013/12/31。

7.     2013/05, 其他民間企業團體 -其他民間企業團體或個人 , 以線性規劃及非線性規劃評估配方食品效益 , 2013/05/10, 2013/11/30。

8.     2013/08, 科技部 , 黑豆萃取物護肝效能與安全性評估 , 2013/08/01, 2014/07/31。

9.     2014/01, 其他民間企業團體 -其他民間企業團體或個人 , 檢驗分析及技術推廣服務中心食品檢驗組 , 2014/01/01, 2014/12/31。

10.   2014/08, 科技部 , 利用 Error-Prone PCR及 DNA Shuffling技術製備 chitin deacetylase-chitosanase雙功能重組酵素及其特性與應用研究 , 2014/08/01, 2015/07/31。

11.   2014/08, 科技部 , 綠能科技應用於傳統醬油製程之改進 , 2014/08/01, 2015/07/31。

12.   2016/07, 科技部 , 產學合作計畫 -產業升級創新平台輔導計畫 (協助傳統產業技術開發計畫 )—黑豆機能性茶包開發 , 2016/07/28, 2017/07/27。

13.   2016/08, 科技部 , 溫控醬油的快速發酵技術最適化研究 , 2016/08/01, 2017/07/31。

14.   2017/08, 科技部 , 富含花青素的黑豆營養補充飲品的開發 , 2017/08/01, 2018/07/31。

15.   2018/08, 科技部 , 富含花青素的黑豆營養補充飲品的開發 (II), 2018/08/01, 2019/07/31。

 



 


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