羅文龍

碩士 / 國立屏東科技大學 / 森林系 / 93 / The vegetation of seashore is located in the east of No.11 provincial route in Taitung County. The distance from the south to the north is about 108 ㎞. 80 plots and 18 environmental factors have been investigated and assessed. The correlation between plots and environmental factors were analyzed by Canonical Correspondence Analysis (CCA), and plant classification by Matrix Cluster Analysis (MCA) of the multivariate analysis method. The aim of this study ...

Vidoni, Tullio

Voyages of discovery could not be entertained until the advent of three-masted ships. Single-sailed ships were effective for voyages of short duration, undertaken with favourable winds. Ships with two masts could make long coastal voyages in the summer. Both these types had more or less severe limitations to sailing to windward. To sail any ship successfully in this mode it is necessary to be able to balance the sail plan accurately. This method of keeping course could not reach its full develop...

Nguyen Van Ngoc, Nguyen Van Ngoc

碩士 / 大葉大學 / 會計資訊學系碩士班 / 101 / ABSTRACT This paper employs quarterly data from quarter one, 1998 to quarter two, 2012 to determine the impact of macroeconomic variables and others on Vietnam’s Garment and Textiles products, Vietnam’s Seafood products, Vietnam’s Wooden Furniture products exported to Japan. We have performed VAR model tests, Cointegration test, Granger causality test analysis the relationship on Vietnam’s Garment and Textiles products, Vietnam’s Seafood products, Vietnam’s Wooden ...

Shao-Lan Chen, 陳韶嵐

碩士 / 國立高雄科技大學 / 水產食品科學系 / 107 / High pressure processing (HPP) is an emerging non-thermal technology that can inactivate pathogenic and spoilage microorganisms in food, and extend the shelf life of foods. Histamine is primarily produced in fish via decarboxylation of free histidine by the activity of various species of histamine-forming bacteria (HFB). Scombroid fish included tuna, mackerel, and bonito, are the type of fish commonly involved in scombroid poisoning due to the high levels of free ...

Nguyen Vu Quang, Nguyen Vu Quang

碩士 / 國立臺灣科技大學 / 管理學院MBA / 100 / In 2007 Vietnam became the 150th member of WTO. This is both a chance as well as challenges for businesses in Vietnam, the broader market, but competition is also parallel to it. With a coastal country having potential advantage of seafood, so long seafood plays an important role in exports of Vietnam, realize this Vietnam had to adjust and appropriate investment to promote the development of the industry. However, the situation in the export of seafood products l...

TRAN THAI HOC, 陳泰學

碩士 / 國立高雄應用科技大學 / 製造與管理外國學生碩士專班 / 102 / To evaluate the performance efficiency of seafood export companies in Vietnam, this present study applied DEA methodology as a foundation theory are employed to measure the efficiency under several different input and output variables. Furthermore, this study also focuses on the impact of the scale to the efficiency of decision making units. The empirical results of total 19 companies with the realistic data in six consecutive years (2007-2012) of the sea...

Chen, Casey Yi-Chen, 陳怡誠

碩士 / 國立政治大學 / 國際經營管理英語碩士學位學程(IMBA) / 99

Kok Ning Jin, 許寧君

碩士 / 國立臺灣海洋大學 / 海洋事務與資源管理研究所 / 106 / Seafood eco-labels have emerged in the past 20 years as a mechanism to encourage the use of sustainable marine resource. However, the development process has brought controversies, and significant results are lacking in Taiwan. By reviewing the development of eco-labels globally, in developing countries and Asia, and potential of implementing in Taiwan, key factors and guidance were established. Firstly, content analysis of 23 studies was employed to evaluate...

HSU, YUEH-YUAN, 徐玥圓

博士 / 國立高雄第一科技大學 / 財務金融學院博士班 / 106

Li-Hsien Yeh, 葉俐嫻

碩士 / 國立臺灣海洋大學 / 海洋資源管理研究所 / 92 / Seafood inspection and certification has become a trend on international trade. Recent incidences of chemical residues were examined in exporting seafood products which hinder the future export to the European Union and Japan particularly. Hence, the perceptions of seafood quality and safety from a consumer point of view and international trade concerns are becoming important. In fact, seafood inspection and certification are set into action on the world graduall...

Samuels, Winston Anthony

Ph. D.

ARIAS, JULIO ANTONIO

Sustainability is the intersection of the environmental, economic, and social sectors. A goal USAID project in Myanmar is to institutionalize sustainability in all three sectors of the seafood industry, especially the aquaculture. Myanmar is currently in a state of political, economic, and environmental turmoil, and a sustainable seafood industry and aquaculture would benefit the nation. The plan involves restoring invaluable aquatic natural resources, improving the supply chain and governa...

Almonacid-Merino, Sergio Felipe

The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy of the prediction. Experiments were carried out to assess the precision of the combined model parameters. The different situati...

Siaway, Arthur

By 1976 extended fisheries jurisdiction had been declared by most coastal states and territories of the world. The new regime of property rights was expected to affect seafood production costs which, in turn, could impact on seafood trade and the competitive positions of producing countries. In theory this policy should bestow upon coastal nations and territories a comparative advantage in seafoods. Thus, in studying price and nonprice competition as factors that influence seafood trade, a third...

Builder, Tonya L.

Fishery dependent data--length distributions, sex ratios, maturity schedules, and species composition of landed catches--are necessary for stock assessments. These data are currently collected by state port biologists using a sampling design that randomly selects samples from a small percentage of a very large target population. Sampling programs may need to increase the sample size and possibly expand data collection times into evenings and weekends. This must also be accomplished in an economi...

Hs��, Cheng-kuang

Optimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi-based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90��C for 15 min. with 2% NaCl, five final moisture contents (74, 76, 78, 80, 82%), and various combinations of beef plasma protein (0-2%), potato starch (0-8%), and...

Pernu, Benjamin Mark

High feed costs and increasing demand for fishmeal have intensified the search for alternative protein sources which are needed to allow world aquaculture to continue expanding. A severely underused marine resource is processing wastes of various types of seafood, which are often disposed of at great cost. Therefore, this study was conducted to evaluate three different types of seafood processing wastes as potential feed ingredients for the red drum (Sciaenops ocellatus). The three processing...

Hansen, Jenny K.

Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on 3M petrifilm. Oxidative rancidity, pH and moisture were measured during the shelf-life study to determine the effects of ozone on quality. Conc...

Berntsen, Steven Eldon

The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to] .001) decreased as the pH of squid gels was adjusted from 6.4 to 8.3 with sodium carbonate. The moisture content of gels increased (P [greater than or equal to] .01) as the pH was elevated. Break force (P [...

Yoon, Won Byong

Least cost formulations for surimi seafood were studied by linear programming (LP) and nonlinear programming (NLP). The effects of water and starches on functional properties of Alaska pollock and Pacific whiting surimi gels were investigated. Six starches (modified potato starch, potato starch, modified wheat starch, wheat starch, modified waxy corn starch, and corn starch) and their mixtures were used as ingredients. Mixture and extreme vertices design were used as experimental designs. Canoni...

Jaczynski, Jacek

Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping technique was used to estimate dose absorbed by surmi seafood during e-beam processing. The dose absorbed increased up ...

Phan Binh Tuy, 潘平綏

碩士 / 美和科技大學 / 企業管理系經營管理碩士班 / 102 / The study was conducted to analyze the factors affecting competitiveness seafood enterprises in Vietnam. The research utilized both primary and secondary data. The respondents in this study were the members of board of directors of 200 seafood enterprises in Vietnam. Data for this study was collected via email with director of export seafood enterprises. The study adapted from David Akers’s model (2007) for analyzing the factors impacting competitiveness of sea...

Chung, Yuh-mei

Graduation date: 1979

Shie, Jin-Shan

Graduation date: 1998

East, Dorothy May

Graduation date: 1961

Chong, Kee-Chai

Graduation date: 1979

Jia-YiHuang, 黃家儀

碩士 / 國立成功大學 / 海洋科技與事務研究所 / 107 / The purpose of this study is to explore the reasons and management of derelict styrofoam buoys used in oyster farming in Taiwan, and to understand the application of using seafood eco-label in the international and Taiwan. This study also seek to search out the feasibility of the application of eco-labeled oyster products in Taiwan and the consumer acceptance and willingness to pay for, and then suggest market-oriented management strategies. This research carried...

Hsieh,Cheng-Hsun, 謝政訓

碩士 / 國立高雄師範大學 / 事業經營學系 / 107 / The concept of Global Village is thriving with the development of transportation technologies. With it, the quality of life has become an essential part of this buzzling modern society. Therefore, how to promote the tourism industry has become the focus for governments around the world. In other words they devote a lot of time and minds on attracting more visitors, domestic and foreign - obviously because this industry boosts economy. And Taiwan, Self-generated ene...

Shiou-Jing,Lo, 羅袖菁

碩士 / 國立臺中科技大學 / 企業管理系碩士班 / 107 / This study focuses on the online seafood shopping market of Taiwan. From perspectives of “functional values”, “emotional values” and “online word-of-mouth and social media”, it explores consumers’ purchase intention of online seafood shopping. Although the purchase intention of online shopping is common in the research, it lacks studies related to online seafood shopping. However, consumers’ online shopping frequency increases gradually. Besides common external f...

CHEN, PO-CHANG, 陳柏璋

碩士 / 醒吾科技大學 / 行銷與流通管理系所 / 105 / Frozen Seafood, majorly in processing aquatic raw materials, is one of the largest categories of frozen food industry. Accompanied with the more concerns paid to food safety by end-customers in recent years, the Government established traceability and management system of food safety, unified descriptions of aquatic products in order to take duly monitor on aquatic goods. In addition to above, the suppliers of aquatic products have also proactively upgraded capabi...

LI,SHAN-HSING, 李善興

碩士 / 國立高雄海洋科技大學 / 漁業生產與管理研究所 / 102 / This study attempts to realize the Kaohsiung Second Prison inmates’ cognition on vocational processing skills of seafood products and intention to participate in order to provide useful information as reference for prison opening vocational skills training courses. This study used questionnaires and depth interview methods and a total of 894 valid questionnaires were collected. The statistical package software SPSS12.0 was used as analyzing tool including des...

Ｙuh-Ling Hong, 洪玉玲

碩士 / 國立高雄第一科技大學 / 行銷與流通管理研究所 / 103 / As the electronic device’s popularity grows and consuming habit changes, brick-and-mortar stores have been replaced by on-line stores. At present, it is only restaurants that cannot be set on-line. Only by consumer’s visit in person can the facilities, atmosphere, service and fresh food be experienced. However, the food is closely related to people’s daily lives. Consumers are more willing to enjoy delicacies even in economy recession, which thus has led to t...

LIN-YUN YI, 林芸伊

碩士 / 國立高雄海洋科技大學 / 漁業生產與管理研究所 / 104 / This study is aimed to investigate the tourists’ attributes and tourism characteristics of visitors for Tung Kang seafood market to understand the travel motivations of different tourists visiting Tung Kang seafood market, and analyze tourists’ satisfaction and revisit intention. The questionnaire method is used for this study. The surveys were carried out between July 2015 and March 2016 at Tung Kang seafood market, a total of 436 individuals were interviewe...

Ching-Chi Yeh, 葉景棋

碩士 / 朝陽科技大學 / 資訊管理系 / 105 / Regardless of the commercial office buildings, restaurants, restaurants and home space, ..., etc., the air conditioning system is one of the power consumption equipments. Therefore, the space planning and calculation, equipment selection, the impact of external factors of the air conditioning system, will affect the overall power consumption of air conditioning system. In the past, the type of air conditioning system was determined by price, but did not make the best ...

Chen, Cheng-Feng, 陳正峰

碩士 / 國立屏東科技大學 / 農企業管理系所 / 102 / In this study, a seafood restaurant Donggang Township, Pingtung consumer research object, brand image, relationship quality, relationship value on customer satisfaction and loyalty to questionnaires, spss17.0 statistical analysis software for empirical analysis. The results show that brand image has a direct impact on customer satisfaction results; relationship quality and value to the relationship also has a direct effect on customer satisfaction; customer satisf...

LIU, FANG-LING, 劉芳伶

碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 99 / The fifty-seven salted seafood products sold in the fishing village stores in Taiwan, including salted fish product, salted mollusk product and salted shrimp product, were tested to determine the occurrence of histamine, histamine-forming bacteria and histamine-degrading bacteria. The results showed that salted fish product, salted mollusk product and salted shrimp product had average levels of pH for 5.81, 5.11 and 6.21, salt content for 14.1, 9.49 and 8.43%, ...

Shih, Steven Ping-Nan, 施炳楠

碩士 / 國立海洋大學 / 漁業經濟研究所 / 85 /

Tsai, Feng-Cherng, 蔡鳳城

碩士 / 國立海洋大學 / 水產食品科學系 / 85 / AbstractThe aims of this research are to elucidate the sources and the environmental factors on the toxin production of Aeromonas hydrophila and to purify and characterize its cytotoxin. Three different sources of A. hydrophila strains (No. 8-169 from oyster, CCRC 13980 and CCRC 13880 from the effluent of waste water, and CCRC 13881 and No. 3 from patient specimen) were chosen t...

Chia-Chin Hsu, 許家晴

碩士 / 國立臺灣大學 / 職業醫學與工業衛生研究所 / 92 / When assessing low inorganic arsenic exposure, the urinary biomarkers, including arsenite(AsIII), arsenate(AsV), methylarsonic acid(MMA) and dimethylarsinic acid(DMA), might be interfered by the metabolites of organic arsenic contained in the ingested seafood. Besides, it was reported in recent years that the intermediate metabolites of organic arsenic, i.e., MMAIII and DMAIII, were concerned of their cytotoxicity. So it is important to explore the metabolism of...

JAIN,SHIH-JHE, 簡士哲

碩士 / 國立高雄海洋科技大學 / 海洋事務與產業管理研究所 / 105 / Taiwan is one of the top countries in the world that enjoy prosperous capture fishing industry and aquiculture. However, the marine products produced by the domestic companies are sold via the traditional exporting system. The profits generated hence take up merely 15% of the whole aquiculture asset value. How to increase the value of the marine products and create the brands with their own characteristics and therefore help to expand the competitive capaci...

YEN,TA-CHIH, 顏大智

碩士 / 大仁科技大學 / 食品科技研究所 / 106 / Due to consumers’ increasing attention to food safety issues in modern society, food safety has already been a basic need for consumers. Knowing how to eat safely and be healthy is the ideal way of diet for consumers. Nowadays, with the declining attraction of traditional Chinese cuisine to consumers, what type of diet that appeals to consumers is becoming the hot topic between industry and academia . However, there is a lack of relevant discussion in the previous s...

LIU,SHUEN-KUAN, 劉順寬

碩士 / 中華大學 / 工業管理學系 / 106 / The purpose of this study is to explore the relationship between customers’ satisfaction and customers’ loyalty ofthe seafood restaurants in Taiwan by using the TCSI model, and find out the factors that primarily affect customers’ satisfactions and customers’loyalty of the seafood restaurants in Taiwan. There are 190 customersof seafood restaurantssample resided northern Taiwan by structural equation modeling method to analyze the relationships amongseafood restaurants...

Yeh, Hsin-Jou, 葉欣柔

碩士 / 國立臺灣海洋大學 / 海洋事務與資源管理研究所 / 105 / Eco-labeling is a market-based management tool. It provides a symbol on seafood product through certification schemes. This proves that harvests were complied with conservation criteria and were caught under sustainable standards. The goal of eco-labels is to change consumers’ preference on environmental-friendly or less ecological impact seafood products, thus ultimately change fishery producers’ harvest behavior. This study aims to explore Taiwanese consume...

Chen, Hsiao-Chi, 陳筱淇

碩士 / 國立臺灣海洋大學 / 航運管理學系 / 104 / Surrounded by the sea and located in the main seaborne trade route of Asia Pacific zone, Taiwan has great advantages to become a center of international logistics. In addition, Taiwan earns large sums of foreign exchange from seafood processing industry because of the plenty resources of ocean. Since 1988, Taiwan’s global competitiveness of seafood processing industry decline due to the competition from developing countries with advantages of lower wage, abundant l...

Yao-Hui, Wang, 王堯慧

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 106 / In order to effectively promote local seafood products, the Keelung government drew up plans in 2016 to establish a certifying emblem, "Keelung seafood safety certification” that would fall under the authentication system of fresh and processed fishery products for the city of Keelung. The new emblem would increase consumers’ ability to differentiate and make informed selection at time of purchase. Through market survey and economic analysis, this study aims to an...

Pin-Yi Cheng, 鄭品逸

碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 97 / The hard clam, oyster, freshwater clam, abalone and purple clam are main five aquaculture shells in Taiwan, and most of them are regarded as commercial waste. The ash contents (%) of five shells calcined at 1000℃ for 1 hour ranged from 52.3% to 55.4%. The bactericidal effects of five calcined shells against food-borne bacteria were studied. It was found that the calcined oyster shell had the higher bactericidal activity. Minimal bactericidal concentrations (MBC...

Cheng-Yu Wang, 王正宇

碩士 / 國立交通大學 / 工業工程與管理系 / 91 / An integrated Vessel Data Warehouse (VDW) has been designed and implemented for the seafood supply chain in Taiwan. Essentially the vessel data are propagated from various vessels on the high sea through satellites to the databases of land-based stations in different locations. Then the vessel data in the distributed databases are collected together into the centralized VDW through the Internet. Next the vessel data as XML-based documents are delivered to the databa...

Chen Hung-Ming, 陳宏銘

碩士 / 國立海洋大學 / 應用經濟研究所 / 91 / After Taiwan joined the World Trade Organization in January 2002, a significant tariff reduction had lowered the import cost of the fishery products and had increased the import demand significantly. Salmon, cod, shrimp and lobster are top four major import seafood groups in Taiwan and their demand will be more sensitive to the international seafood prices after trade liberalization. In this study, we try to collect the international seafood prices in order to meas...

Chi-YuanSu, 蘇啓元

碩士 / 國立成功大學 / 海洋科技與事務研究所 / 103 / In Taiwanese dietary habit, mud crab dishes are one of the most delicious food in autumn. According to the data from Fisheries Agency in Taiwan, the average import quantum of mud crab is about 4000 tons in the last decade. Living mud crab is the main import item with more than 80% amount other imported crab. High demand for mud crab is catachrestic during the period from September to December, while the harvest of mud crab in Southeast Asia is lower than in summe...

Cai, Zheng Rong, 蔡政融

碩士 / 國立海洋大學 / 水產食品科學研究所 / 82 /