東海學報(農學院)
第五十四卷 .......................102年11月

畜產與生物科技
1.鮮乳中黃嘌呤氧化酵素之活性(1)熱處理、均質化與乳脂肪含量對牛乳中黃嘌呤氧化酵素活性之影響(黃姿穎、 張佳瑜、 周繼發)
2.飼糧中添加不同含量高粱酒糟與七層塔粉對白色來亨母雞血清生化與蛋黃脂質過氧化之影響 (劉哲育 、李子聰 、羅玉香 、李欣玫 、許振忠 、陳盈豪 )

食品科技
1.使用超高液相層析-螢光偵測法檢驗穀物、花生及中藥材中的黃麴毒素( 梁志弘、 廖佩萱、李孟修、 李根永)
2.葛花各種萃取物之抗氧化性及水蒸汽蒸餾精油與超臨界二氧化碳萃取物之組成成分 (盧錫祺 、喬長誠 、柯宏達 、陳昱翔 、熊皓儀 、蘇正德)

餐旅管理

1.美食部落格對消費者購買行為決策影響之研究 (林万登、 洪子涵、 楊子瑩、 許惠琪)
2.桃園國際機場組織公平、信任、工作滿意度對組織公民行為之影響 (曾耀煌、 溫永松 、羅翊瑄 、周碩雄)
3.老年人「飲食效能」量表題項發展之研究 (李貴宜、 吳祉芸、 薛旭江、 江文德)
4.看不見的旅途:視障者旅遊體驗 (張亦騏、 張世澤、 李冠慶)

5.餐旅實習學生情緒智商、服務態度與組織服務氣候對其情緒勞動意向及服務品質影響之研究 (陳錚中、汪淑台)
6. 跨文化比較國際遊客在香港的經驗 (郭心甯)

 

Tunghai Journal(College of Agriculture)

Volume 54------November 2013

Contents


Animal Science and Biotechnology

1.Xanthine Oxidase Activity in Bovine Fresh Milk: I.Effects of Heat Treatment, Homogenization and Milk Fat Content on Xanthine Oxidase Activity in Bovine Milk.(Tzu-Ying Huang, Chia-Yu Chang, and Chi-Fa Chow)

2.The Effect of Adding Different Levels of Sorghum Distillery Residue and Ocimum Gratissimum to Feed on Sera Biochemistry and Lipid Peroxidation in Egg Yolk of White Leghorn Layer (Jer-Yuh Liu , Tsz-Chung Lee, Yu-Hsiang Lo, Shin-Mei Lee, Jenn-Chung Hsu ,Yieng-How Chen)

Food Technology

1. Detection of aflatoxins contamination in cereals, peanut and Chinese herbs by using ultra-high performance liquid chromatography with fluorescence detector (Chih-Hung Liang, Pei-Xuan Liao, Meng-Shiou Lee ,Ken-Yuon Li)

2. Antioxidant Activity of Extracts and Volatile Compositions of Steam Distilled Essential Oil and Super Carbon Dioxide Extracts from Pueraria lobata flowers (Hsi-Chih Lu, Charng-Cherng Chyan, Hung-Ta Ke, Yu-Hsiang Chen, Hao-Yi Hsiung, Jeng-De Su)

Hospitality Management
1.The effects of Gastronomy Blogs and Behavioral Intention Taste( Wan-Teng Lin, Tsu-Han Hung, Ziying Yang ,Hui-Chi Hsu)
2. The Influences of Organizational Justice, Trust, Job Satisfaction on Organizational Citizenship Behavior- Taking Taiwan Taoyuan International Airport as an Example (Yao-Huang Tseng, Yung-Sung Wen, Yi-Hsuan Lo ,Shou-Shiung Chou)
3. Developing the Scales of Older Adults「Eating Competency」Questions (Kuei-I Lee, Chih-Yun Wu, Xu-Jiang Syue ,Wen-Dee Chiang)
4. Invisible Journey: Travel Experience of the Visually Impaired (Yevvon Yi-Chi Chang1, Shih-Tse Chang ,Kuan-Ching Lee)
5. The Influence of Emotional Intelligence, Service Attitude, and Organizational Service Climate on Emotional Labor
and the Service Quality for Hospitality Intern (Cheng-Chung Chen ,Shu-Tai Wang)
6. Comparing Cross-culture Dimensions of the Experiences of International Tourists in Hong Kong (Shirley Hsin Ling Kuo)