研究成果

 

 

保健食品研發 ∼∼

        利用中草藥 (包括:苦丁茶、崗梅根、救必應)作為原材料,進行化學分析、毒性試驗、動物試驗及臨床實驗等研究,成功研製出具有科學證據的保健飲料。並與香港、南韓及中國大陸的合作廠商進行產品的開發。  

 

著作目錄 ∼∼

 

) 文獻報告

 

1)     Woo, A. Y. H.; Jiang, J. M.; Chau, C. F.; Waye, M. M. Y.; Cheung, W. T.; Kwan, H. S.; Cheung, C. H. K. Inotropic and chronotropic actions of Ilex latifolia: inhibition of adenosine-5’-triphosphatases as a possible mechanism. Life Sciences 2001, 68, 1259-1270.  (SCI Journal)

 

2)     Chau, C. F.; Cheung, P. C. K. Effects of physico-chemical properties of legume fibers on the cholesterol absorption in hamsters. Nutrition Research 1999, 19, 257-265.  (SCI Journal)

 

3)    Cheung, P. C. K.; Chau, C. F. The carbohydrate composition of cotyledons and hulls of three Chinese indigenous legume seeds. In Food for Health in the Pacific Rim; 3rd International Conference of Food Science and Technology; Whitaker, J. R., Haard, N. F., Shoemaker, C. F., Singh, R. P., Eds.; Food & Nutrition Press Inc.: Trumbull, CT, USA, 1999; pp 52-58.

 

4)    Cheung, P. C. K.; Chau, C. F. Changes in the dietary fiber (resistant starch and non-starch polysaccharides) content of cooked flours prepared from three Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry 1998, 46, 262-265.  (SCI Journal)

 

5)    Chau, C. F.; Cheung, P. C. K.; Wong, Y. S. Hypocholesterolemic effects of protein concentrates from three Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry 1998, 46, 3698-3701.  (SCI Journal)

 

6)     Chau, C. F.; Cheung, P. C. K.; Wong, Y. S. Chemical composition of three underutilized legume seeds grown in China. Food Chemistry 1998, 61, 505-509.  (SCI Journal)

 

7)     Chau, C. F.; Cheung, P. C. K. Functional properties of flours prepared from three Chinese indigenous legume seeds. Food Chemistry 1998, 61, 429-433.  (SCI Journal)

 

8)     Chau, C. F.; Cheung, P. C. K.; Wong, Y. S. Functional properties of protein concentrates from three Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry 1997, 45, 2500-2503.  (SCI Journal)

 

9)     Chau, C. F.; Cheung, P. C. K.; Wong, Y. S. Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds. Journal of the Science of Food and Agriculture 1997, 75, 447-452.  (SCI Journal)

 

10)   Chau, C. F.; Cheung, P. C. K. Effect of various processing methods on antinutrients and in vitro digestibility of protein and starch of two Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry 1997, 45, 4773-4776.  (SCI Journal)

 

11)   Chau, C. F.; Rhee, K. C.; Koseoglu, S. S. Miscella refining of isopropanol extracted cottenseed oil. Journal of Food Lipids 1996, 3, 213-222.  (SCI Journal)

 

12)   Yen, G. C.; Chau, C. F. Inhibition by xylose-lysine maillard reaction products of the formation of MeIQx in a heated creatinine, glycine, and glucose model system. BioScience Biotechnology Biochemistry 1993, 57, 664-665.  (SCI Journal)

 

13)   Yen, G. C.; Chau, C. F.; Lii, J. D. Isolation and characterization of the most antimutagenic maillard reaction products derived from xylose and lysine. Journal of Agricultural and Food Chemistry 1993, 41, 771-776.  (SCI Journal)

 

) 專書著作

 

1)     周志輝  肉食的學問 (The Complete book of Meat).  萬里出版機構: 香港, 2001.

 

2)     周志輝; 關海山.  食品科學詞彙.  中文大學出版社: 香港, 2002 (in press).

 

3)    Cheung, P. C. K.; Chau, C. F. The carbohydrate composition of cotyledons and hulls of three Chinese indigenous legume seeds. In Food for Health in the Pacific Rim; 3rd International Conference of Food Science and Technology; Whitaker, J. R., Haard, N. F., Shoemaker, C. F., Singh, R. P., Eds.; Food & Nutrition Press Inc.: Trumbull, CT, USA, 1999.

 

 

 

 

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