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Shann-Tzong Jiang

Name:Shann-Tzong JiangShann-Tzong Jiang  http://www.sjiang.ntou.edu.tw/
Profession:Marine Biochemistry;Food Processing;Food Biotechnology
Professor JIANG Shann-Tzong is an acknowledged world authority on Seafood Science, especially in seafood processing, Food Biotechn/ology, marine biochemistry, and application of biotechn/ology in seafood processing.  He is noted for his research and publication in the field.  He has also had extensive experience and brilliant achievement in the field of fish handling and processing works.He is a National Endowed Chair Professor of the Department of Food & Nutrition,  Providence University and Department of Food Science, National Taiwan Ocean University that are highly respected as a research and teaching institute in this field.  Professor JIANG is also concurrently consulting to many fishery firms both in Taiwan and abroad engaged in fish processing techn/ology and food biotechn/ology. He is, in addition, pr/olific of publications through his profound knowledge and deep research in such field of science.

Selective Publications

  • Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang* 2002. Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. J. Food Sci. 67(2): 786-792. (SCI).
  • Jung-Feng Hsieh, Guo-Jane Tsai and Shann-Tzong Jiang*. 2002. Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi. J. Food Sci. 67(8): 3120-3125. (SCI)
  • Shann-Tzong Jiang*, Gen-Hung Chen, Shye-Jye Tang, and Ching-San Chen. 2002. Effect of Glycosylation Modification (N-Q-108I RN-Q-108T) on the Freezing Stability of Recombinant Chicken Cystatin Over-expressed in Pichia pastoris X-33. J. Agric. Food Chem. 50(19): 5313-5317. (SCI)
  • Li-Jung Yin, Chorng-Liang Pan, and Shann-Tzong Jiang*. 2002. New techn/ology for producing paste-like fish products using lactic acid bacteria fermentation. J. Food Sci. 67(8): 3114-3118. (SCI)
  • Li-Jung Yin, Heng-Yi Lin and Shann-Tzong Jiang*. 2002. Purification and characterization of Escherichia c/oli sulfite reductase and its application in surimi processing. J. Food Sci. 67(9): 3329-3334. (SCI)
  • Ching-Yu Tsao, Yun-Zu Pan and Shann-Tzong Jiang*. 2003. Purification and characterization of amylase from small abalone (Sulculus diversic/olor aquatilis). J. Agric. Food Chem. 51(6): 1064-1070. (SCI)
  • Li-Jung Yin, Chien-Wei Wu and Shann-Tzong Jiang* 2003. Bacteriocins from Pediococcus pentosaceus L and S from Pork Meat. J. Agric. Food Chem. 51(6): 1071-1076. (SCI)
  • Chien-Wei Wu, Li-Jung Yin and Shann-Tzong Jiang*. 2004. Purification and Characterization of Bacteriocin from Pediococcus pentosaceus ACCEL. J. Agric. Food Chem. 52(5):1146-1151. (SCI)
  • Jung-Feng Hsieh, Guo-Jane Tsai and Shann-Tzong Jiang* 2004. Interactive Effects of Microbial Transglutaminase and Recombinant Cystatin on the Mackerel Muscle Protein. J. Agric. Food Chem. 52(11):3617-3625. (SCI)
  • Shinn-Shuenn Tzeng and Shann-Tzong Jiang* 2004. Glycosylation modification improved the characteristics of recombinant chicken cystatin and its application on mackerel surimi. J. Agric. Food Chem. 52(11):3612-3616. (SCI)
  • Li-Jung Yin, Ming-Chu Lu, Chorng-Liang Pan and Shann-Tzong Jiang*. 2005. Effect of Monascus Fermentation on the Characteristics of Mackerel Mince. J. Food. Sci. 70(1): 66-72. (SCI)
  • Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Improvement of the Functionality of Minced Mackerel by Hydr/olysis and subsequent Lactic Acid Bacterial Fermentation. J. Food. Sci. 70(3): M172-M178.(SCI)
  • Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Effect of Combining Prote/olysis and Lactic Acid Bacterial Fermentation on the Characteristics of minced Mackere.l. J. Food. Sci. 70(3): S186-S192.(SCI)
  • Li-Jung Yin, Ming-Chu Lu, Chorng-Liang Pan and Shann-Tzong Jiang*. 2005. Effect of Monascus Fermentation on the Characteristics of Mackerel Mince. J. Food. Sci. 70(1): S66-S72. (SCI)
  • Chien-Wei Wu, Li-Jung Yin, Todd Hsu and Shann-Tzong Jiang*. 2005. Comparative study on the antibacterial effect of pediocin ACCEL and nisin against fluorescence stained Listeria monocytogenes BCRC 14845. J. Food. Sci. 70(1): M75-M80. (SCI)
  • Li-Jung Yin, Ya-Lin Tong and Shann-Tzong Jiang*. 2005. Effect of combination use of prote/olysis and lactic acid bacterial fermentation on the characteristics of minced Mackerel. J. Food. Sci. 70 (3): S186-S192. (SCI)
  • Gen-Hung Chen, Li-Jung Yin, I-Hua Chiang and Shann-Tzong Jiang*. Expression and Purification of Goat Lactoferrin from Pichia pastoris expression system. Accepted by J. Food. Sci. for publication.
  • Li-Jung Yin, Pei-Chien Wu, Hsiu-Ho Cheng, and Shann-Tzong Jiang*. 2006. Conditions for the induction of some selective enzymes from Bacillus subtilis and their hydr/olysis ability against mackerel and asparagus. Accepted by the Fish. Sci. for publication.
  • Li-Jung Yin, Chien-Wei Wu and Shann-Tzong Jiang*. 2006. Biopreservative Effect of Pediocin ACCEL on the Refrigerated Seafood. Accepted by the Fish. Sci. for publication.