李惠虹

 李惠虹老師
惠虹老師
　
【學術職稱】
 助理教授
【辦 公 室】 健康促進與銀髮保健系辦公室
【連絡電話】 (02)2805-9999 #5154(淡水校區)
【電子信箱】 hhlee@mail.tumt.edu.tw
【最高學歷】

國立台灣海洋大學食品科學系博士 

輔英科技大學護理科、保健營養系

【授課專長】

生活照顧服務、社區健康促進、膳食療養學

 

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【期刊論文】

  • Li-Jung Yin, Hsueh-Ming Tai, Hui-Hung Li and Shann-Tzong Jiang. 2014. Proteolysis and Lactobacillus fermentation effects on the isoflavones biotransformation and removal of anti-nutritional factors of soy bean. J. Marine Sci. Tech. 22(4): 525-530. (SCIE)
  • Hui-Hung Li, Li-Jung Yin and Shann-Tzong Jiang. 2015. Effect of cellulase hydrolysis and carbonates on the probiotic fermentation of noni (Morinda citrifolia). J. Marine Sci. Tech. 23(5): 807-813. (SCIE)
  • Hui-Hung Lee, Li-Jung Yin, Hsueh-Ming Tai and Shann-Tzong Jiang. 2016. Facilitating the release of bionutrients from Morinda citrifolia (noni) by cellulase hydrolysis and lactic acid bacteria fermentation and their effects on α-amylase and α-glucosidase activities. J. Marine Sci. Tech. 24(3): 648-655. (SCIE)
  • 李惠虹、陳盈州、陳建利、陳曉菁、殷儷容。新穎益生菌發酵技術之應用-首款喝的活菌米產品開發。食品資訊期刊。第305期。70-74。

【研討會論文】

  • Li-Jung Yin and Huei-Hung Li. 2010. Potential prebiotics from bagasse after Bacillus subtilis cellulase and hemicellulase hydrolysis. Proceedings of the 40th Annual Meeting of the Taiwan Association for Food Science and Technology, Dec. 3, 2010, Taichung, Taiwan.
  • Li-Jung Yin and Huei-Hung Li. 2011. Potent prebiotics from rice straw after being hydrolyzed by cellulases and hemicellulases of Bacillus subtilis. Proceedings of Annual Meeting of the Health Food Society of Taiwan, PA-061, p. 82, Feb. 11, 2011, Taipei, Taiwan.
  • Li-Jung Yin, Hung-Shin Chiang, Huei-Hung Li and Shann-Tzong Jiang. 2011. Proteolysis combined with Lactobacillus plantarum BCRC 10069 fermentation on improving the bio-functionality of tilapia fish. Proceedings of the 2011 IFT Annual Meeting & Food Expo® Program, No.097-28, p. 90. Institute of Food Technologists, Jun. 11-14, New Orleans, Louisiana, USA.
  • Jian-Hau Peng, Hui-Hung Lee, Shann-Tzong Jiang and Li-Jung Yin. 2011. Potential prebiotics from rice straw and soybean meal after Bacillus subtilis cellulase and hemicellulase hydrolysis. Proceedings of the 2011 Global Chinese Health (Functional) Food Symposium of Taiwan, No.33, p.86. Nov 20-21, 2011, Taipei, Taiwan.
  • Li-Jung Yin, Huei-Hung Lee and Shann-Tzong Jiang. 2011. Potent prebiotics from bagasses after being hydrolyzed by cellulases and hemicellulases of Bacillus subtilis. Proceedings of the 2011 International Conference on Food Factors of Taiwan, No.P2-257, p.214. Nov 20-23, 2011, Taipei, Taiwan.
  • Jian-Hau Peng, Hui-Hung Lee, Shann-Tzong Jiang and Li-Jung Yin. 2011. Functionality of the Probiotics Fermented Rice Straw and Soybean Meal Hydrolysates. Proceedings of the 41th Annual Meeting of the Taiwan Association for Food Science and Technology, No.E025, Dec. 2, 2011, Chiayi, Taiwan.
  • Li-Jung Yin, Hui-Hung Lee, Jian-Hau Peng, Hsiao-Ching Chen and Shann-Tzong Jiang. 2012. Potential prebiotics of Bacillus subtilis cellulase and hemicellulase hydrolyzed rice straw and soybean meal. Proceedings of Annual Meeting of the Health Food Society of Taiwan, PA-096, p. 186, March 23, 2012, Kaohsiung, Taiwan.
  • Li-Jung Yin, Ming-Hui Jian, Jian-Hau Peng, Hsiao-Ching Chen and Hui-Hung Lee. 2012. Development of Nutty Solid Milk Chocolate. Proceedings of Annual Meeting of the Health Food Society of Taiwan, PA-097, p. 187, March 23, 2012, Kaohsiung, Taiwan.
  • Li-Jung Yin, Huei-Hung Lee and Shann-Tzong Jiang. 2012. Functionality of the Probiotics Fermented Rice Straw and Soybean Meal Hydrolysates. The 6th International Conference on Environmental Science and Technology, #1165, No.45, p. 94-95. American Academy of Sciences, Jun. 25-29, Hilton Hotel, Houston, Texas, USA.
  • Li-Jung Yin, Hsueh-Ming Tai, Huei-Hung Lee and Shann-Tzong Jiang. 2012. Biotransformation of soy bean isoflavones during hydrolysis and Lactobacillus fermentation. International Nonthermal Food Processing Workshop, p. 54, CSIRO FOOD, ANIMAL AND HEALTH SCIENCES, Oct. 16-17, Bayview Eden Hotel, Melbourne Australia.
  • Li-Jung Yin, Hui-Hung Lee, Jia-Jin Wu, Jian-Hau Peng, Hsiao-Ching Chen and Shann-Tzong Jiang. 2012. Functionality of the Probiotics Fermented Morinda citrifolia (Noni) Hydrolysates. Proceedings of the 42th Annual Meeting of the Taiwan Association for Food Science and Technology, No. B030, p. B-23. Nov. 30, 2012, Taipei, Taiwan.
  • Li-Jung Yin, Jia-Jin Wu, Hui-Hung Lee and Shann-Tzong Jiang. 2013. Screening probiotics of fermented Morinda citrifolia (Noni) Hydrolysates. Proceedings of the 51th Annual Meeting of the Agricultural Chemical Society of Taiwan, A-052, p.75, June 27, 2013, Taipei, Taiwan.
  • Li-Jung Yin, Hsueh-Ming Tai, Hui-Hung Lee and Shann-Tzong Jiang. 2013. Removal of anti-nutritional factors and biotransformation of soybean isoflavones during proteolysis and Lactobacillus fermentation. 14th International Conference of FFC - Second International Symposium of ASFFBC: Functional Foods and Bioactive Compounds in the Management of Chronic Inflammation: Science and Practical Application, p.38-41, Aug. 20-22, 2013, California, USA.
  • Li-Jung Yin, Jia-Jin Wu, Hui-Hung Lee and Shann-Tzong Jiang. 2013. Optimazation for the hydrolysis and fermentation conditions of Morinda citrifolia. Proceedings of the 43th Annual Meeting of the Taiwan Association for Food Science and Technology, No. B030, p. B-2. Nov. 29, 2013, Taichung, Taiwan.
  • Li-Jung Yin, Hui-Hung Lee, Jia-Jin Wu and Shann-Tzong Jiang. 2013. The functionality of the Lacotbacillus johnsonii fermented rice straw. Proceedings of the 43th Annual Meeting of the Taiwan Association for Food Science and Technology, No. B031, p. B-3. Nov. 29, 2013, Taichung, Taiwan.
  • Li-Jung Yin, Hui-Hung Lee, Jia-Jin Wu, Jiang-Hau Peng and Shann-Tzong Jiang. 2014. Development of the Novel Functionality of Probiotics Fermented Noni Hydrolysates. TechConnect World 2014, Vol. 3, pp. 402, CT pp. 166, June 15-18, 2014,Washington, D.C.,USA. 
  • Li-Jung Yin, Hui-Hung Lee and Hsueh-Ming Tai. 2014. Improvement of probiotic fermentation of noni (Morinda citrifolia L.) by cellulase hydrolysis and addition of carbonates. Proceedings of the 44th Annual Meeting of the Taiwan Association for Food Science and Technology, No. B006, p. B-9. Dec. 5, 2014, Kaohsiung, Taiwan.
  • Li-Jung Yin, Hui-Hung Lee and Hsueh-Ming Tai. 2014. Effect of the hydrolysis and further LAB fermentation on anti-inflammatory capacity of noni (Morinda citrifolia L.). Proceedings of the 44th Annual Meeting of the Taiwan Association for Food Science and Technology, No. B007, p. B-10. Dec. 5, 2014, Kaohsiung, Taiwan.
  • Li-Jung Yin, Chiou-Yin Lin, Jia-Jin Wu, Hui-Hung Lee. 2015. Changes in the functional compounds of black soybean hydrolysates fermented by probiotics. Proceedings of Annual Meeting of the Health Food Society of Taiwan, PA-055, p. 206, March 6, 2015, Taipei, Taiwan.
  • Li-Jung Yin, Chiou-Yin Lin, Jia-Jin Wu, Hui-Hung Lee. 2015. Inhibition abilities on angiotensin converting enzyme, α-amylase and α-glucosidase of black soybean hydrolysates fermented by probiotics. Proceedings of Annual Meeting of the Health Food Society of Taiwan, PA-056, p. 206, March 6, 2015, Taipei, Taiwan.
  • Li-Jung Yin, Hui-Hung Lee and Shann-Tzong Jiang. 2015. Optimization on the hydrolysis conditions and evaluation of the functionality of Chlorella. Proceedings of the 45th Annual Meeting of the Taiwan Association for Food Science and Technology, B001, p. B-9, Dec. 4, 2015, Taipei, Taiwan.
  • Hui-Hung Lee, Li-Jung Yin, Hsueh-Ming Tai and Shann-Tzong Jiang. 2015. Facilitating the release of bionutrients from Morinda citrifolia (Noni) by cellulase hydrolysis and lactic acid bacteria fermentation and their effects on α-amylase and α-glucosidase activities. Proceedings of the 45th Annual Meeting of the Taiwan Association for Food Science and Technology, B002, p. B-10, Dec. 4, 2015, Taipei, Taiwan.
  • Li-Jung Yin, Jia-Jin Wu, Hui-Hung Lee and Shann-Tzong Jiang. 2015. Functionality of mung bean (Vigna radiata L.) hydrolysates fermented by probiotics. Proceedings of the 45th Annual Meeting of the Taiwan Association for Food Science and Technology, B003, p. B-11, Dec. 4, 2015, Taipei, Taiwan.
  • 陳曉菁、吳珈瑾、謝子儀、李惠虹、殷儷容、楊藹華、王仕賢。(2015)，雲嘉南地區薑黃萃取物之抗氧化能力，Proceedings of the 45th Annual Meeting of the Taiwan Association for Food Science and Technology, E-101, p. E-59, Dec. 4, 2015, Taipei, Taiwan.
  • Jia-Jin Wu, Hui-Hung Lee, Li-Jung Yin. 2016. Functional compounds of mung bean (Vigna radiate L.) hydrolysates fermented by probiotic. Proceedings of Annual Meeting of the Health Food Society of Taiwan, PA-035, p. 99, March 6, 2016, Taipei, Taiwan.
  • Hui-Hung Lee, Jia-Jin Wu, Li-Jung Yin. 2016. Effects on antioxidant and anti-inflammatory capability from Noni by cellulase hydrolysis and lactic acid bacteria fermentation. Proceedings of Annual Meeting of the Health Food Society of Taiwan, PA-036, p. 99, March 6, 2016, Taipei, Taiwan.
  • Li-Jung Yin, Hui-Hung Lee, Jian-Hau Peng and Jia-Jin Wu. 2016. Functional Component and Antioxidant Ability of the Probiotic Fermented Chlorella Hydrolysates. 6th International Conference on Algal Biomass, Biofuels & Bioproducts, June 26-29, 2016, San Diego, USA. (accepted)
  • Hui-Hung Lee, Jian-Hau Peng, Jia-Jin Wu, Hsiao-Ching Chen and Li-Jung Yin. 2016. Effects of noni hydrolysates and their further fermented products on anti-inflammatory ability. International Symposium on Environment and Health 2016 & Geoinformatics 2016 - Joint International Conference on Environment, Health, GIS and Agriculture Conference, Submission ID: 18, August 14-20, 2016, Galway, Ireland. (submitted)
  • Hui-Hung Lee, Jian-Hau Peng, Jia-Jin Wu and Li-Jung Yin. 2016. Functional Component and Antioxidant Ability of the Probiotic Fermented Chlorella Hydrolysates. International Symposium on Environment and Health 2016 & Geoinformatics 2016 - Joint International Conference on Environment, Health, GIS and Agriculture Conference, Submission ID: 19, August 14-20, 2016, Galway, Ireland. (submitted)
  • Hui-Hung Lee, Kai-Ruei Yang, Yin-Jhou Chen, Yu-Ling Liou, and Li-Jung Yin. 2017. Optimization on the hydrolysis conditions and evaluation of the functionality of Indica rice. Proceedings of the 47th Annual Meeting of the Taiwan Association for Food Science and Technology, B056, p. 169, Dec. 1, 2017, Kaohsiung, Taiwan.
  • Hui-Hung Lee, Yin-Jhou Chen, Kai-Ruei Yang, Yu-Ling Liou, and Li-Jung Yin. 2017. Evaluation of antioxidant and antibacterial functionality of Probiotic Indica Rice Milk. Proceedings of the 47th Annual Meeting of the Taiwan Association for Food Science and Technology, B056, p. 169, Dec. 1, 2017, Kaohsiung, Taiwan.
  • Hui-Hung Lee, Yin-Jhou Chen, Yu-Ling Liou, and Li-Jung Yin. 2018. Development on functional food from indica rice hydrolysates fermented by Lactobacillus johnsonii BCRC 17010. International Conference on Functional Food for Improving Sarcopenia, Cachexia and Frailty, PA-019, p. 66, March 2, 2018, Taipei, Taiwan.
  • Yu-Ling Liou, Yin-Jhou Chen, Li-Jung Yin and Hui-Hung Lee. 2018. Development of functional fishbone products by using red mold rice fermentation. Proceedings of the 3th Annual Meeting of the Taiwan Marine Biotechnology Society, M07, p. 54, June 15, 2018, Kaohsiung, Taiwan.
  • 李惠虹、劉育伶、鍾慶偉、陳盈州、殷儷容。(2018)，紅麴菌發酵魚骨副產物開發其機能性食品之新穎性技術，Proceedings of the 48th Annual Meeting of the Taiwan Association for Food Science and Technology, B022, p. 147, Nov. 30, 2018, Taipei, Taiwan.
  • 李惠虹、陳品筑、許伊汎、陳怡熏、吳佩珉、劉育伶、陳盈州、殷儷容。(2019)，酵素水解諾麗果之保健機能性，TTQAS創新食品(保健食品)的開發及衛生安全檢驗論壇,No. 9, p. 160, Oct. 05, 2019, Taipei, Taiwan.
  • 李惠虹、陳怡熏、許伊汎、陳品筑、吳佩珉、劉育伶、陳盈州、殷儷容。(2019)。益生菌發酵諾麗果之抗氧化能力，Proceedings of the 49th Annual Meeting of the Taiwan Association for Food Science and Technology, B036, p. B-25 ,Nov. 29, 2019, Taichung, Taiwan.
  • 李惠虹、陳品筑、陳怡熏、劉育伶、陳盈州、殷儷容。(2020)。探討酵素水解雞肉粕之機能性成分與抗氧化能力。Proceedings of Annual Meeting of the Health Food Society of Taiwan, No.63, p. 84, May 30, 2020, google meet, Taiwan.
  • 李惠虹、劉育伶、陳品筑、陳怡熏、殷儷容。(2020)。機能性魚麴鈣紅醬取代義大利麵醬之可行性評估。Proceedings of Annual Meeting of the Health Food Society of Taiwan, No.64, p. 85, May 30, 2020, google meet, Taiwan.
  • 陳品筑、劉育伶、陳怡熏、林妤庭、殷儷容、李惠虹。(2020)。探討蛋白酶水解雞肉副產物之蛋白質組成變化。Proceedings of the 50th Annual Meeting of the Taiwan Association for Food Science and Technology, E028, p. E-23, Dec. 04, 2020, Kaohsiung, Taiwan
  • 陳怡熏、陳品筑、劉育伶、林妤庭、謝淑玲、陳樹人、葉恒志、殷儷容、李惠虹。(2020)。魚麴鈣紅醬之保健機能性成份。Proceedings of the 50th Annual Meeting of the Taiwan Association for Food Science and Technology, E031, p. E-25, Dec. 04, 2020, Kaohsiung, Taiwan.
  • 李惠虹、陳建利、劉育伶、陳品筑、陳盈州、陳曉菁、殷儷容。(2021)。評估紅麴菌發酵魚骨副產物之抗發炎能力。Proceedings of Annual Meeting of the Health Food Society of Taiwan, No.39, p. 84, May 12, 2021, Taipei, Taiwan.
  • 李惠虹、陳建利、陳品筑、劉育伶、陳盈州、陳曉菁、殷儷容。(2021)。評估乳酸菌發酵雞肉粕作為延緩肌少症機能性食品之潛力。Proceedings of Annual Meeting of the Health Food Society of Taiwan, No.40, p. 84, May 12, 2021, Taipei, Taiwan.
  • 劉育伶、陳品筑、陳曉菁、殷儷容、陳建利、李惠虹。(2021)。生物性酵素水解黑豆之機能性成分與抗氧化能力。Proceedings of the 51th Annual Meeting of the Taiwan Association for Food Science and Technology, B005, p. B-9, Nov. 26, 2021, Taipei, Taiwan.
  • Chien-Li Chen, Ying-Jhou Chen, Yu-Ling Liu, Li-Jung Yin, Hsiang-Ching Chen and Hui-Hung Lee。(2021)。Evaluation for the mechanisms of antioxidation and antiinflammation of probiotics fermented rice endosperm hydrolysates。Proceedings of the 51th Annual Meeting of the Taiwan Association for Food Science and Technology, B006, p. B-10, Nov. 26, 2021, Taipei, Taiwan.

【研究計畫及產學案】

  • 計畫主持人。益生菌發酵雞精副產物改善肌少症之可行性評估。(108-2635-B-229-001-)。2019/08/01~2020/07/31。650,000。
  • 共同主持人。益生菌發酵米水解物之抗氧化與抗發炎機制評估(109-2635-E-992-003-)。20200801~20210731。815,000。
  • 共同主持人。益生菌發酵米水解物之延緩衰老及神經保護之評估(110-2221-E-992-010-)。2021/08/01~2022/07/31。778,000。
  • 計畫主持人。保健食品滿意度調查之研究。110/5/15~111/4/14。50,000。

【專業證照】

  • 專技高考護理師
  • 銀髮樂活桌遊師
  • 甲級健康管理師
  • 樂齡極球指導員證照
  • 樂齡運動健身指導員證照
  • 體適能瑜珈指導員
  • 日本 JPAHH 和諧粉彩正指導師
  • 員工心理健康管理師
  • 員工心理輔導人員

【專利】

  • 中華民國專利證書。發明第I 706768號。紅麴魚骨發酵物之製備方法。專利權期限：自2020/10/11~2039/7/3。