Google patents的問題，透過圖書和論文來找解法和答案更準確安心。 我們找到下列問答集和資訊懶人包

Korean Food Systems: Secrets of the K-Diet for Healthy Aging

為了解決Google patents的問題，作者 這樣論述：

Dr. Kalidas Shetty is currently the Associate Vice President for International Partnerships & Collaborations and Founding Director of Global Institute of Food Security and International Agriculture-GIFSIA & Professor of Plant Sciences at North Dakota State University, Fargo, ND, USA. Dr. Shetty’s re

search interests focus on critical role of cellular and metabolic basis of oxygen biology for advancing new innovations in Life Sciences and especially Agricultural and Food Innovations that advance global food security and health in a sustainable environment. His specific research interests focus o

n scientific, educational and policy strategies to advance climate resilient health-targeted food security solutions including malnutrition and hunger challenges. In particular, he has developed an innovative climate resilient crops for health research platform to counter diet-linked non-communicabl

e chronic diseases (NCD). He has published over 225 manuscripts in peer-reviewed journals and over 50 as invited reviews and in conference proceedings with H-Index of 75 on Google Scholar. In 2004, he was selected by US State Department as the inaugural Jefferson Science Fellow to advice on scientif

ic issues as it relates to International Diplomacy and International Development. Dr. Shetty has widely traveled and has been invited to present lectures and seminars in the areas of Food Biology, Climate Resilient Healthy Food Systems for Food Security & Health and Food Safety in over 50 countries

in Asia, Europe, Africa, and the Americas. He also has deep commitment to global education capacity building.His current passion is to advance research, education capacity building and policy on sustainable and ecological basis for climate resilient healthy food systems and food diversity to drive g

lobal food security. This vision is based on crops and food diversity, indigenous wisdom, traditional fermentations, and new technology innovations in ethnic and indigenous food systems that incorporates understanding of comparative cellular biochemistry of plant and animal systems and their interac

tions with microbial systems in diverse ecologies and cultures of earth. This system based integrated model and research platform based on cellular basis of oxygen biology of food plants and plant-microbial interactions is the basis for new and innovative sustainable agriculture and food solutions t

o advance climate resilient and health-targeted food security. Dong-Hwa Shin, PhD is an emeritus professor of Chonbuk National University in Jeonju, Korea. He has his Ph. D in Food Science & Technology at Dongguk University, Seoul, Korea, He has 18 years’ experience in food research field at Food Re

search Institute in AFDC which is first Korean government supported food research organization. At this institute he carried out many industries-oriented research and applied research. After working at the institute, he transferred to Chonbuk National University in Dept. of Food Science & Technology

and served for 22 years.During this time, he published 350 research papers, 15 patents and 23 books. He managed a Regional Research Center (RRC) for supporting food industry in the region which was fully supported by Korean government for 10 years. His major field is food fermentation, especially s

oybean and vegetable-based fermentation. Based on his research he transferred 30 relevant techniques to the related industries to be commercialized. He had served as advisor of different Governmental organizations and private food manufacturing companies including CJ and Nongshim, which are the bigg

est companies in Korea. He was a UNDP/FAO consultant for food industry development at Southeast Asian countries (1983). He is a member of Korean Academy of Science & Technology (KAST), the president of Korean Society of Food Science Technology (2002), President of Korean Society of Food Hygiene and

Safety, President of Korean Association of Food Sanitation (2004-2016). and President of Food Safety Association. At present he is the president of Korean Council for Sunchang Soybean Fermentation, the president of Korea Food Industry Promotion Forum, and running Shindonghwa Food Research Institute

as Director.

Google patents進入發燒排行的影片

以微波萃取愛玉殼果膠探討其理化特性與抗氧化活性

為了解決Google patents的問題，作者盧詩婷 這樣論述：

愛玉為台灣的特有種植物富含果膠及抗氧化成分，屬高經濟價值之作物。經統計愛玉全台產量將近 555 公噸，然而愛玉加工副產物－愛玉殼大多數並沒有被有效利用。因此本研究將以不同微波萃取條件 (微波功率 300 - 800 W、萃取時間 3 - 4 分鐘與 0 - 200 mM檸檬酸濃度萃取溶液) 萃取愛玉殼果膠，並探討其產率、半乳糖醛酸含量、酯化度、分子量、官能基特性與抗氧化活性。結果發現產率會隨著檸檬酸濃度與微波功率之增加而上升，並在 200 mM 檸檬酸與微波功率 800 W與萃取時間 4分鐘條件下有最高果膠產率 (21.6 ± 0.1% ) 。半乳糖醛酸含量會隨著檸檬酸濃度增加反而隨之下降。

酯化度也會隨檸檬酸濃度增加而下降，所有萃取條件下果膠之酯化度皆大於 50% 屬於高甲氧基果膠。此外在抗氧化能力方面發現愛玉殼果膠DPPH自由基清除率的IC50為175.1 μg/mL，還原力則隨著果膠濃度增加，果膠之還原力有增加的趨勢。綜合以上研究結果發現愛玉殼果膠具有開發功能性保健食品之潛力。關鍵字：果膠、愛玉殼、微波輔助萃取、半乳糖醛酸、酯化度、傅立葉轉換紅外線、2,2 - 二苯基 - 1 - 三硝基苯肼自由基清除率、還原力

Korean Food Systems: Secrets of the K-Diet for Healthy Aging

為了解決Google patents的問題，作者 這樣論述：

Dr. Kalidas Shetty is currently the Associate Vice President for International Partnerships & Collaborations and Founding Director of Global Institute of Food Security and International Agriculture-GIFSIA & Professor of Plant Sciences at North Dakota State University, Fargo, ND, USA. Dr. Shetty’s re

search interests focus on critical role of cellular and metabolic basis of oxygen biology for advancing new innovations in Life Sciences and especially Agricultural and Food Innovations that advance global food security and health in a sustainable environment. His specific research interests focus o

n scientific, educational and policy strategies to advance climate resilient health-targeted food security solutions including malnutrition and hunger challenges. In particular, he has developed an innovative climate resilient crops for health research platform to counter diet-linked non-communicabl

e chronic diseases (NCD). He has published over 225 manuscripts in peer-reviewed journals and over 50 as invited reviews and in conference proceedings with H-Index of 75 on Google Scholar. In 2004, he was selected by US State Department as the inaugural Jefferson Science Fellow to advice on scientif

ic issues as it relates to International Diplomacy and International Development. Dr. Shetty has widely traveled and has been invited to present lectures and seminars in the areas of Food Biology, Climate Resilient Healthy Food Systems for Food Security & Health and Food Safety in over 50 countries

in Asia, Europe, Africa, and the Americas. He also has deep commitment to global education capacity building.His current passion is to advance research, education capacity building and policy on sustainable and ecological basis for climate resilient healthy food systems and food diversity to drive g

lobal food security. This vision is based on crops and food diversity, indigenous wisdom, traditional fermentations, and new technology innovations in ethnic and indigenous food systems that incorporates understanding of comparative cellular biochemistry of plant and animal systems and their interac

tions with microbial systems in diverse ecologies and cultures of earth. This system based integrated model and research platform based on cellular basis of oxygen biology of food plants and plant-microbial interactions is the basis for new and innovative sustainable agriculture and food solutions t

o advance climate resilient and health-targeted food security. Dong-Hwa Shin, PhD is an emeritus professor of Chonbuk National University in Jeonju, Korea. He has his Ph. D in Food Science & Technology at Dongguk University, Seoul, Korea, He has 18 years’ experience in food research field at Food Re

search Institute in AFDC which is first Korean government supported food research organization. At this institute he carried out many industries-oriented research and applied research. After working at the institute, he transferred to Chonbuk National University in Dept. of Food Science & Technology

and served for 22 years.During this time, he published 350 research papers, 15 patents and 23 books. He managed a Regional Research Center (RRC) for supporting food industry in the region which was fully supported by Korean government for 10 years. His major field is food fermentation, especially s

oybean and vegetable-based fermentation. Based on his research he transferred 30 relevant techniques to the related industries to be commercialized. He had served as advisor of different Governmental organizations and private food manufacturing companies including CJ and Nongshim, which are the bigg

est companies in Korea. He was a UNDP/FAO consultant for food industry development at Southeast Asian countries (1983). He is a member of Korean Academy of Science & Technology (KAST), the president of Korean Society of Food Science Technology (2002), President of Korean Society of Food Hygiene and

Safety, President of Korean Association of Food Sanitation (2004-2016). and President of Food Safety Association. At present he is the president of Korean Council for Sunchang Soybean Fermentation, the president of Korea Food Industry Promotion Forum, and running Shindonghwa Food Research Institute

as Director.

Sildenafil 速效性口溶膜與口溶錠之研發

為了解決Google patents的問題，作者江忠肯 這樣論述：

Sildenafil (VIAGRA®) 是最廣泛使用的勃起功能障礙藥物之一，通常使用口服的給藥方式，然而該藥物的起效時間通常需要一個小時以上，所以需要在作用前約一個小時服用。因此為了改善這類型藥物起效作用緩慢、生體可利用率低等缺點，舌下給藥系統 (sublingual drug delivery system) 近年來被廣泛開發，此外舌下給藥途徑能夠避開肝臟首渡效應代謝的風險，因而能夠有助於提高生體可利用率以及提高患者的服藥順從性。由於這些優點，本研究之目的是開發速效型sildenafil口溶膜 (Orally disintegrating film, ODF) 和口溶錠 (Orally

disintegrating tablet, ODT)。本研究分為製備sildenafil 口溶膜 (ODF) 及口溶錠 (ODT) 兩種劑型，ODF由PVP K30、PVP VA64、Lecithin S100、propylene glycol組成，將賦形劑溶解於乙醇 : 二次水 (Double Distilled Water DDW) 6:4、7:3、8:2三個比例，然後使用烘箱乾燥後製成，sildenafil citrate口溶膜 (ODF) 使其每片含有70.2 mg sildenafil citrate相當於50 mg sildenafil base，在體外溶解度試驗中，SP3LP

G、S1.5P3LPG和S2P3LPG 之sildenafil ODF在5分鐘內可釋放近90%的藥物含量，在10分鐘內完全釋放。此外，市售產品“Please® orally soluble film 50 mg”在一小時內僅釋放約60%，透過體外溶離試驗觀察到ODF處方SP3LPG、S1.5P3LPG和S2P3LPG相較於市售品有更快的溶離速率，因此我們認為ODF處方是優於市售品的。另一方面，口溶錠 (ODT) 劑型分為兩階段製程，將第一階段為制備ODF劑型，第二階段為將第一階段制備之ODF磨成細粉後與 AEROSIL® 200 、EMCOSOY® 及紐甜(Neotame)，均勻混和後打成錠，

ODT處方S2V3A-01、S1.5P1.5V1.5A-01、S2P1.5V1.5A-01RU皆可在2分鐘內將藥物完全釋放，溶離速率與市售“VIAGRA® 50 mg錠劑”相似。同時已溶離曲線比度對試驗比較市售VIAGRA® 和ODT處方S2V3A-01、S1.5P1.5V1.5A-01、S2P1.5V1.5A-01的溶離曲線，其溶離相似值(f2)值均在50%以上，表示這三種配方與市售產品相似。因此，這三種ODT配方S2V3A-01、S1.5P1.5V1.5A-01、S2P1.5V1.5A-01具有相當大的發展潛力。