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Dissertations / Theses on the topic 'Koji'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Cariša, Bešić. "Istraživanje atributa benčmarkinga koji determinišu poslovnu izvrsnost." Phd thesis, Univerzitet u Novom Sadu, Tehnički fakultet Mihajlo Pupin u Zrenjaninu, 2005. http://dx.doi.org/10.2298/NS20050629BESIC.

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<p>Stalna promena postala je način života u svetu biznisa. U stvari, da bi se danas održala konkurentnost, potrebno je da se pored pa- žnje koja se posvećuje pobolj&scaron;anju posla koji se danas obavlja misli i na to &scaron;ta treba da se preduzme da bi se izdržala konkurencija i opstalo u budućnosti. Naime, uspe&scaron;ni poslovni subjekti u sve turbulentnijem okruženju moraju da uvažavaju činjenicu da je poslovna izvrsnost osnovna determinanta koja obezbeđuje njihov opstanak, razvoj i rast. Zbog toga ocena stanja poslovne izvrsnosti i postavljenih ciljeva mora da se meri kao i sve drugo p

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2

Valentini, Maura <1993&gt. "Kon Satoshi e Morimoto Koji (da definire)." Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/12558.

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3

James, Joel, and Simon Halling. "Sensorisk analys av miso på korngryn och gula ärtor." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-52409.

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4

Costa, Daniel Filipe Cortês. "Desenvolvimento de bebidas fermentadas a partir de subprodutos da indústria da castanha." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/10933.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The food industry is an increasingly demanding industry, regarding both quality and safety. Consumers are keen to satisfy their needs and preferences, and the industry try hard to satisfy them, by producing new products resulting from competition among companies and innovation capacity. Fermented foods and beverages are among some of the most popular innovative products, because they frequently ally functional properties to surprise and variety. The main objective of this work was to develop and optimize a fermented drink p

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5

Nikša, Jakovljević. "Primena retke reprezentacije na modelima Gausovih mešavina koji se koriste za automatsko prepoznavanje govora." Phd thesis, Univerzitet u Novom Sadu, Fakultet tehničkih nauka u Novom Sadu, 2014. http://dx.doi.org/10.2298/NS20131218JAKOVLJEVIC.

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U ovoj disertaciji je predstavljen model koji aproksimira pune kova-rijansne matrice u modelu gausovih mešavina (GMM) sa smanjenimbrojem parametara i izračunavanja koji su potrebni za izračunavanjeizglednosti. U predloženom modelu inverzne kovarijansne matrice suaproksimirane korišćenjem retke reprezentacije njihovih karakteri-stičnih vektora. Pored samog modela prikazan je i algoritam zaestimaciju parametara zasnovan na kriterijumu maksimizacijeizgeldnosti. Eksperimentalni rezultati na problemu prepoznavanjagovora su pokazali da predloženi model za isti nivo greške kao GMMsa upunim kovarijans

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6

Danijela, Kuhajda. "Faktori rizika koji utiču na ishod respiratorne rehabilitacije kod pacijenata sa hroničnom opstruktivnom bolesti pluća." Phd thesis, Univerzitet u Novom Sadu, Medicinski fakultet u Novom Sadu, 2016. https://www.cris.uns.ac.rs/record.jsf?recordId=101428&source=NDLTD&language=en.

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Hronična opstruktivna bolest pluća (HOBP) jedna je od vodećih uzroka morbiditeta i mortaliteta &scaron;irom sveta. Uprkos stalnom napretku u medicini, uvođenju novih prognostičkih biomarkera, otkrivanju novih bronhodilatatornih, antiniflamatornih i antiinfektivnih lekova, ova bolest i danas beleži stalan porast broja obolelih i umrlih. Prema savremenom tumačenju HOBP je heterogena bolest koja je udružena sa brojnim komorbiditetima i sistemskim manifestacijama. Zajednički faktori rizika su osnova za javljanje udruženih hroničnih bolesti. Komorbiditeti i akutne egzacerbacije doprinose ukupnoj te

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7

Ramos, Isabella. "Walking in The City: Koji Nakano’s Reimagining and Re-Sounding of The Tale Of Genji." Scholarship @ Claremont, 2017. http://scholarship.claremont.edu/scripps_theses/1037.

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Imagined Sceneries is a work written by composer Dr. Koji Nakano of Burapha University, Thailand for two sopranos, koto, light percussion, narrations, soundscapes recorded in Kyoto, Japan in December 2015, and digital projections of Ebina Masao’s 1953 print series Tale of Genji. Imagined Sceneries’ reimagining and “re-sounding” of Heian Kyoto relies on a balance between what is imagined and what is experienced in performance. Its many elements collectively explore multiple layers of Japanese histories, soundscapes, environments, and sensibilities. Using Michel de Certeau’s concepts of the city

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8

Ota, Koji [Verfasser]. "Der freie Gebrauch des Eigenen : zur Konzeption von Bildung und ästhetischer Erziehung bei Friedrich Hölderlin / Koji Ota." Gießen : Universitätsbibliothek, 2015. http://d-nb.info/1070168394/34.

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9

Olivera, Ninković Mrđenovački. "Faktori koji utiču na postignute vrednosti krvnog pritiska osoba sa dijagnostikovanom arterijskom hipertenzijom na nivou primarne zdravstvene zaštite." Phd thesis, Univerzitet u Novom Sadu, Medicinski fakultet u Novom Sadu, 2017. https://www.cris.uns.ac.rs/record.jsf?recordId=104728&source=NDLTD&language=en.

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Uvod. Kardiovaskularne bolesti kao deo grupe hroničnih nezaraznih bolesti predstavljale su i predstavljaju vodeći uzrok obolevanja i umiranja u svetu. Brojni naučni dokazi potvrđuju da je arterijska hipertenzija glavni kardiovaskularni faktor rizika, a da postignute vrednosti krvnog pritiska niže od 140/90mmHg značajno smanjuju kardiovaskularni rizik, odnosno pojavu kardiovaskularnih događaja, prvenstveno infarkta miokarda i moždanog udara. Arterijska hipertenzija je najzastupljenije stanje koje se viđa u ustanovama primarne zdravstvene za&scaron;tite, a mere prevencije, rano dijagnostikovanje

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10

Gudačiauskas, Darius. "Prekės ženklo kaip nematerialaus turto vertinimas." Doctoral thesis, Lithuanian Academic Libraries Network (LABT), 2005. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2005~D_20050228_183249-24480.

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The orgin of brand value creation is consumer attitudes towards the brand, and the result of owning powerfull brand is the increased shareholders value. In vast majority of cases these two aspects are analysed sepatately, however, we see a need of looking at that as undivided. This is due to the fact that brand value does not depend only on the consumer’s behaviour. It has much to do with a market situation and the owners’ behaviour, therefore, it is crucial to conceptualize brand value creation process and develop adequate quantitative methods of measuring brand value.

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11

Hisada, Hiromoto. "Studies on gene expression and promoter analyses for protein production in Aspergillus oryzae." Kyoto University, 2013. http://hdl.handle.net/2433/179365.

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12

Cabuz, Simona Maria [Verfasser], de Abreu Giuseppe Thadeu [Akademischer Betreuer] [Gutachter] Freitas, Mathias [Gutachter] Bode, and Koji [Gutachter] Ishibashi. "Information Causality in the Prediction of Stochastic Networks / Simona Maria Cabuz ; Gutachter: Giuseppe Thadeu Freitas de Abreu, Mathias Bode, Koji Ishibashi ; Betreuer: Giuseppe Thadeu Freitas de Abreu." Bremen : IRC-Library, Information Resource Center der Jacobs University Bremen, 2016. http://d-nb.info/1121302874/34.

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13

WANNEBY, JONATHAN. "Analys av musiken i Ocarina of Time : En studie i att lära sig musikteori med spelmusik." Thesis, Kungl. Musikhögskolan, Institutionen för musik, pedagogik och samhälle, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kmh:diva-2900.

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Spelserien The Legend of Zelda har funnits sen 1986 och Ocarina of Time är ett spel med mycket musik. Denna musik har analyserats för att ta reda på om det går att förstå musiken utifrån ett musikteoretiskt perspektiv. Vilka tydliga kopplingar och terminologi till musikteori finns det i spelets musik? Genom musikanalys och nottranskription har musiken fått synlig form. Notskrivningsprogram har använts och formen har studerats mot musikteorilitteratur. Resultatet av studien har visat på att musiken i spelet täcker flera områden inom den västerländska musikteorin bland annat olika

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14

Klusoň, Martin. "Podpora průběžné integrace v rámci systému Copr." Master's thesis, Vysoké učení technické v Brně. Fakulta informačních technologií, 2018. http://www.nusl.cz/ntk/nusl-385985.

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This thesis deals with implementation of continuous integration for build system Copr. The implementation uses framework Citool and its modules, which are already used for continuous integration of build system Koji. The outcome system can run the tests for the new package from the build system Copr and test it on virtual machine. This thesis shows way how to implement continuous integration for build system Copr.

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15

GAMA, Ligia Barros. "Kosi ejé kosi orixá : simbolismo e representações do sangue no candomblé." Universidade Federal de Pernambuco, 2009. https://repositorio.ufpe.br/handle/123456789/1116.

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Made available in DSpace on 2014-06-12T15:07:44Z (GMT). No. of bitstreams: 2 arquivo9420_1.pdf: 848899 bytes, checksum: 4e2231e014ff7a40a1536be0848c71da (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue date: 2009<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>O presente trabalho consiste na análise do sangue e de seu simbolismo e representações no candomblé. Ocupando um lugar de destaque no imaginário desta religião de matriz africana, este líquido orgânico circula por diferentes contextos, sendo a ele atribuídos significa

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16

Schadeberg, Thilo C. "Nguo-nyingi Mkoti: Mwanzishaji wa mji wa Ngoji (Angoche)." Universitätsbibliothek Leipzig, 2012. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-97766.

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The title of this paper gives three variants of what historically is the same name: Koti = the present-day indigenous name of Koti Island; Ngoji = the older form of the same name; Angoche = the official name of the town, adapted from the name of the AKoti people EKoti is the language of Angoche, a town on the coast of Nampula Province, in Mozambique. EKoti is in most respects very similar to the neighbouring coastal varieties of Makhuwa, but it also has many lexical and morphological items that are derived from Swahili. My colleague F. U. Mucanheia, co-author of our forthcoming grammar of EKot

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17

Räsänen, I. (Iida). "Koti ja kodittomuus arkkitehdin näkökulmasta." Master's thesis, University of Oulu, 2016. http://urn.fi/URN:NBN:fi:oulu-201606012091.

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Diplomityöni on tutkielma, jossa pohdin kotia ja kodittomuutta arkkitehdin näkökulmasta. Työn nimi, koti ja kodittomuus arkkitehdin näkökulmasta, antaa puitteet tarkastelulleni. Tarkoitukseni ei ole käsitellä kotia ja kodittomuutta yleensä, vaan näkökulmani on arkkitehdin, rakennetun ympäristön suunnittelijan. Työni päämäärä on selvittää millaisena koti ja kodittomuus näyttäytyvät arkkitehdille, ja millainen on arkkitehdin mahdollisuus vaikuttaa kodittomuuden ongelmaan. Tavoitteeni on syventää arkkitehdin ymmärrystä siitä, miten rakennettu ympäristö osaltaan vaikuttaa kodin tai kodittomuuden t

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18

Säilynoja, A. (Anu). "Pace:pienen jalanjäljen koti spontaanin kaupunkikehittämisen välineenä." Master's thesis, University of Oulu, 2016. http://urn.fi/URN:NBN:fi:oulu-201606012084.

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Anu Säilynojan diplomityön, Pace — pienen jalanjäljen koti spontaanin kaupunkikehittämisen välineenä, tarkoitus on etsiä globaalien ympäristö-, ja sosiaalisten ongelmien aiheuttamaan tilanteeseen sopeutuvaa ja monistettavaa asumisen tapaa, konseptia, joka mahdollistaisi ihmisarvoisen elämän ja kodin useammalle; sallisi kaupunkien väestönkasvun kestävällä tavalla samalla pienentäen asukkaidensa ekologista jalanjälkeä. Diplomityössä selvitetään kestämättömään tilanteeseen johtaneita syitä ja spontaanin pienen jalanjäljen asumisen piirteitä, jotta voidaan lopulta vastata siihen, millaisena minimi

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19

Ratz, Marcjanna. "Metody poprawy jakości życia koni geriatrycznych." Rozprawa doktorska, Politechnika Bydgoska, 2021. http://dlibra.utp.edu.pl/Content/3528.

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Celem rozprawy było opracowanie nowatorskich metod służących poprawie jakości życia koni geriatrycznych. W skład cyklu publikacji rozprawy doktorskiej weszły dwie prace badawcze i jedna przeglądowa. W ramach prac badawczych przebadano łącznie 44 gorącokrwiste konie geriatryczne. Jako procedury doświadczalne przyjęto odtwarzanie muzyki relaksacyjnej oraz zastosowanie derek ocieplających. Wnioski wyciągnięto na podstawie analizy zmierzonych parametrów: HR i HRV, temperatury wewnętrznej i powierzchniowej ciała oraz długości kroku stępa i kłusa

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Lim, Young Joon. "Strategic Communications of the United Nations: Case Studies of the Department of Public Information under Secretary-General Kofi Annan, 1997-2006." Ohio University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1369839088.

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21

Ma, Ting-Chang, and 馬定璋. "Studies on the Development of Functional Black Rice Wine with Sake Koji, Shochu Koji and Sweet Wine Koji." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/8szpva.

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碩士<br>國立宜蘭大學<br>生物資源學院碩士在職專班<br>107<br>Traditional black rice sweet wine or black rice wines fermented with other fermented materials are made from sweet koji. The objective of this study is to develop low-acid black rice wines rich in anthocyanins and antioxidants using non-glutinous black rice featuring Taiwanese characteristics. Sake koji (Aspergillus oryzae) and shochu koji (Aspergillus kawachii) were used as the source of saccharification enzymes. Rice was first cooking into steamed rice and then fermented by solid state fermentation to produce rice koji rich in saccharifying enzymes, fol

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22

XU, XIN-WU, and 徐新五. "Growth kinetics of solid koji and temperature/oxygen profiles in high-heap koji bed." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/96699720955437534626.

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23

Cheng, Su-Chuang, and 鄭粟粧. "Chen Zhuan-You Koji Pottery's Research." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/34719264975630320719.

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碩士<br>國立臺灣藝術大學<br>古蹟藝術修護學系<br>101<br>The development of Koji Pottery in modern Taiwan was transmitted by Fujian residents immigrating. Especially, Hong Kun-Fu was the most symbolized of Koji Pottery who participated constructing the temple, recruited many apprentices and imparted his skills to them during Japanese period. The object of this thesis is Chen Zhuan-You who is one of Hong Kun-Fu's the last five apprentices and his temple decorative works extended many places such as Chiayi, Yunlin,Tainan,Taoyuan, Taipei and Yilan. His exquisite arts is thinking highly of proprietors therefore Chen

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Cho, Pei-Jung, та 卓佩蓉. "Characterization of β-glucosidase in soybean koji". Thesis, 2002. http://ndltd.ncl.edu.tw/handle/94519990002598201330.

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碩士<br>國立嘉義大學<br>生物科技研究所<br>90<br>Soybeans were soaked with water for 4h, steam-cooked, inoculated with the conidia of Aspergillus oryzae and incubated 3 days for koji preparation and used as an enzyme source. When a series of the pulverized koji were mixed with soybean flour (1:4, w/w) and replenished with 2 volumns (v/w) of aqueous solutions containing 0, 15, 30, 45 and 60% ethanol and incubated at 30℃ for 7 days, hydrolysis of daidzin and genistin increased with an increase of incubation time while decreased with an increase of ethanol concentration. After incubation with 0% ethanol for 1 da

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HOU, CHI-TSUN, and 侯吉村. "Research on Koji-Pottery Innovation in Chiayi Area." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/s77k66.

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碩士<br>南華大學<br>視覺與媒體藝術學系<br>105<br>Koji Pottery is one of the most distinctive traditional cultural arts, of which the low-temperature lead-glazed earthenware comes from southeastern China, and it was originally decorated in the temple buildings based on the stories of bravery, filial piety, loyalty, and integrity. Koji Pottery has gradually declined with the passage of time in Chiayi area although the government has designed several ways to help this industry. However, because of the aging craftsmen and lowering prices, it has been disappearing. In view of this, the researcher intends to find

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Chan, Chiao-Ying, and 詹巧瑩. "The Physiological Properties and Applications of Anka Koji." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/21935106189934797730.

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碩士<br>大葉大學<br>生物產業科技學系碩士在職專班<br>96<br>Monascus has been used by Chinese ancestors for more than 1,000 years as fermentation fungus. The making of anka koji is through fermentation process. The starting material is steamed rice. The fermentation process changes the color of the rice from white to red, thereby giving it the name red yeast rice or known as anka koji. Monascus has always been one of the popular and famous food in Asian gourmet. It has also been used as herbal medicine. It is discovered that monacolin-k isolated from Monascus, could reduce the blood cholesterol of the human body. T

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Hung, Yu-Hsiang, and 洪裕翔. "Antimutagenic activity and mechanism of black soybean koji." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/24026889105378838185.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>94<br>In the present study, black soybean kojis were first prepared with Aspergillus awamori、Aspergillus oryzae BCRC30222、Aspergillus sojae BCRC30103、Rhizopus azygosporus BCRC 31158 and Rhizopus sp. No. 2, which are commonly employed as starter organism for production of oriental fermented foods. Changes of tatol phenolic and total anthocyanin contents as well as antimutagenic activity against 4- nitroquinoline- N- oxide (4-NQO) and Benzo[a]pyrene (B[a]P) of black soybean due to fermentation were examined. Besides, effect of cultivation temperature and fermentation p

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Jia-Xin, Chen, and 陳佳馨. "Transition of Koji Pottery from Craft to Design." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/91058314937918330125.

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碩士<br>國立雲林科技大學<br>設計學研究所<br>103<br>Koji pottery was originally used as temple ornamentation, primarily for religious and educational purposes. In the 1980s and 1990s, Koji pottery began to be separated from temples, and craftsmen created individual works, which were used to decorate homes. Koji pottery conveys strong cultural meanings and has distinct stylistic characteristics. In recent years, the cultural and creative industry has continually launched local cultural products. Koji pottery is a local craft in Chiayi. As the Koji pottery industry has undergone transition and change, craftsmen

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Su-Chiang, Chang, and 張庶疆. "The Study in Shi Lian Chi's Koji Pottery." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/54547558636058643889.

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碩士<br>國立臺灣藝術大學<br>古蹟藝術修護學系<br>98<br>Bright colors and complex skill of Koji Pottery is the main reason to attract my attention. Koji Pottery’s content includes shaping, glazing and firing skill; the poise full of drama and the various modeling is simply lifelike. Had a job opportunity to participate in "Taipei Confucius Temple, the third-class historic Koji Pottery restoration plan", I could view closely the beauty and the artistic value of Koji Pottery. After I asked and found that the works was created by Master Hong Kun-fu, apprentices including Shi Lian-chi. In the book of "A Hand-Crafted

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Lai, Liang-yen, and 賴亮言. "A Study of Images from Chiayi Area Koji Pottery." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/50914676300763484787.

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碩士<br>南華大學<br>應用藝術與設計學系碩士班<br>98<br>The study probes into the image of Chiayi area koji pottery affecting college students'' cognitions by analyzing interviews with experts. Koji pottery was categorized into three categories: realistic form semi-abstract form and abstract form. Random samplings of college students were surveyed and analyzed by semantic differential scale with questionnaire surveys and SPSS software in order to understand the samples'' cognitions caused by the images of the three categories of koji potteries and investigate the connections and differences of

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Huang, Chiu-Lin, and 黃秋霖. "Preparation and improvement of koji and moto for sake making." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/34444938841197271159.

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碩士<br>國立中興大學<br>食品科學系<br>90<br>Sake, which wins popularity in Taiwan in recent years, is the traditional alcoholic beverage of Japan. The sake is a kind of rice wine which is made from polished rice, rice-koji, yeast starter（called moto）and water. In sake brewing, both saccharification and fermentation proceed simultaneously in the fermentation mash at 10 to 15℃ for 30 days. The alcohol content of sake is about 15-16﹪（v/v）or higher. The preparation of rice-koji, and the conditions for making yeast starter were determined in this study. In addition, determination of proper methods for dehydrati

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Hung, Tseng Chao, and 曾肇宏. "Improvement protein digestibility of glutinous red sorghum by koji fermentation." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/40834409679767743135.

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碩士<br>國立屏東科技大學<br>熱帶農業暨國際合作系所<br>98<br>Sorghum (sorghum bicolor (L.) Moench ) is an important crop in the Africa, Asia and the semi-dry tropic areas, it plays the major source of energy, protein, vitamin and minerals on poor people of tropic areas, but the protein digestibility was decreasing while the sorghum was cooked by wet or dry type. Improvement protein digestibility of glutinous red sorghum by koji fermentation was survey in this study, and the lees-the waste of sorghum wine making was expected to be used. The results showed that the protein digestibility of uncooked glutinous red sorg

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Su, Sheu-Wen, and 蘇綉雯. "Study of antioxidant compounds from rice koji fermented with Aspergillus candidus." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/26755529183338293652.

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Shih, Nian-Cih, and 施念慈. "A Preliminary Study on the Koji Pottery Craft of New Perspective." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/25615815159548569106.

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碩士<br>大葉大學<br>設計暨藝術學院碩士班<br>97<br>The main purpose of this research project is to offers a new direction of thinking for Koji pottery’s craft development. This research project consists of five main chapters. Chapter one is the introduction which mainly explains the objectives, motive, scope, limitations, as well as the methodology and structure of the Koji pottery’s new direction. Chapter two consist of the review of relevant literature and keywords which including the name and history, distribution and position, cultural significance, glaze, and industrial development. Chapters three contain

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Li, Chu-hen, and 李鑄恆. "A study of carmine glaze of Wang Yeh''s Koji pottery." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/03588081462442825622.

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碩士<br>國立雲林科技大學<br>視覺傳達設計系碩士班<br>95<br>The old Koji pottery is very import for studying the tranditional colors of Taiwan. In the history of Taiwanese Koji pottery, Wang Yeh is the first and the most famous master, and his carmine glaze is very beautiful. So, our study focused on the carmine glaze. We investigated the color of the carmine glaze of all Wang Yeh’s works in Chihjih Temple in Syuejia and Jhensing Temple in Jiali. We also got two samples from the Chihjih Temple to analyize the composition of the glaze with energy dispersive spectroscopy (EDS) , induced couple plasma optical emission

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Lu, Ming-Chu, and 呂明珠. "New Technology for Improving the Functionality of Fish Muscles Using Koji Fermentation." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/57247261735551325170.

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碩士<br>國立海洋大學<br>食品科學系<br>90<br>Abstract To improve the quality and functionality of mackerel minces and consequently increase the utilization of this species, the minced mackerel was fermented with Monascus purpureus CCRC 31499 and Monascus sp. CCRC 31746. The medium with 3% rice powder and 2% yeast extract at pH 5.0 was the most suitable for the growth of these strains. When the minced mackerel was used to replace the nitrogen source, a medium with fish meat to 3% rice powder solution ratio of 3:7 was employed. The growth of Enterbacteriaceae, Staphylococcus and Pseudomonas were si

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Hsieh, Yi-Zen, and 謝譯增. "The Research of Product Design by using the Taiwan Koji Pottery Culture." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/31944587154688767081.

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碩士<br>大同大學<br>工業設計學系(所)<br>97<br>Taiwan owns the special geographical position and historical culture, and creates abundant and unique Taiwan culture. The culture also becomes the power to help Taiwan face the globalization shock. The cultural industry bloom in last few years, and many enterprises and researches have designed and developed. We also research it and hope help Taiwan culture enterprises developing. We take the Koji pottery to be our research objective. It is not only unique art, but also riches humanities meaning and historic importance. We research the Koji pottery through the l

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陳昭安. "The studies on the enzymatic replacement of traditional koji in sake brewing." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/18995376884729261070.

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碩士<br>大葉大學<br>生物產業科技學系<br>93<br>Sake is a traditional alcohol beverage of Japan produced from steamed rice by utilization of two microorganisms, Aspergillus oryzae and Sacchromyce cerevisiae. The traditional koji-brewing of sake has many factors that are difficult to maneuver and need experienced people to excute a suitable adjustment. These factors had become obstacles to large scale brewing of sake. The aim of this study was to study the feasibility of replacing koji with enzymes in the brewing of sake and to optimize the conditions of sake brewing process that employs enzymatic treatment.

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Lu, Wei-Chen, and 呂韋辰. "Studies on the Cooking Conditions and Mechanical Koji-making of Black Beans." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/23011102494945458675.

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碩士<br>國立中興大學<br>食品科學系<br>90<br>Inyu is a traditionally fermented food product in Taiwan. It is made from black bean through soaking, steam cooking, fungus inoculating, koji-making by traditionally artificial method, koji-washing, incubating, salt adding, vating, and outdoor fermenting. Though Inyu has special properties in flavors and qualities, its market share is lower than soy sauce made from soybean with wheat by automatic koji-making method due to limitation in production scale and labor cost. In this study, the physical and chemical properties of the cooked black bean designedly treate

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Kao, Guor-Yuan, and 高國原. "Screening of salt-tolerant koji mold and study on its protease properties." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/21536515660081432967.

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碩士<br>國立臺灣大學<br>農業化學系<br>85<br>In this study, we isolate and screen a salt-tolerant koji mold from soil. After identification, we name it as Aspergillus tamarii NTU-FC-M1. The crude enzyme solution made from koji shows the highest protease activityat 55℃and it has fair thermal stability under 45℃. Besides, it still remains 30% of protease activity in 18% of sodium chloride. After purification steps of ultrafiltration (MWCO 10,000), 30-70% acetone precipitation and DEAE-Sepharose CL-6

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Huang, Chun-Chih, and 黃俊智. "Study on rice shochu brewing by raw rice koji with uncooked rice." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/49131856115219437324.

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碩士<br>東海大學<br>食品科學系<br>102<br>In traditional rice shochu brewing, grain materials must be cooked before the micro enzymic saccharification and alcoholic fermentation proceed . A simplified process in distilled spirit brewing made with raw rice material and raw rice koji to skip rice cooking step for easy operation, but the process may cause slow fermentation or spoilage and low production yield, so there is need to explore a suitable fermentation conditions for raw material brewing of shochu. This study is divided into three parts, the brewing began with making of raw rice koji, followed by

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WU, CHENG-FEI, and 吳承霏. "Studies on Koji Making and Application to Spirit Made from Cooked Rice." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/54007874796365366078.

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碩士<br>大葉大學<br>生物產業科技學系<br>102<br>Molds with starch-saccharifing activity and yeasts with alcoholic fermenting activity were isolated from market cooked rice kojis. The purified molds and yeasts were recombined to make new kojis. Quality of the rice spirits made from ponlai rice and the kojis via fermentation and distillation processes were evaluated. The results obtained were as follows. 1. Four mold strains coded as MK1, MK2, MK3, MK4, and one yeast strain coded as S were isolated from the market cooked rice kojis. MK4 grew fast in PDB medium among the four strains. As long as 2 days, the mo

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WANG, MEI-HUI, and 王美惠. "The Impact of koji Pottery on Taiwan Culture and Its Future Development." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/5tnnb5.

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碩士<br>育達科技大學<br>茶陶創意研究所<br>107<br>Koji pottery is one of the most distinctive folk ceramic arts in Taiwan. It was also an indispensable ornament for Taiwanese temples and big mansions in the early days. It has been used for the decoration of temples because of its low-temperature firing process, colorful glazing, and christianistic of not easy fading and deforming. However, nowadays in Taiwan, the temple building structure has been changed from the wooden structure to the reinforced concrete one, and its decorations are also molded of cement. Builders substitute fragmented ceramic skill for Ko

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Chiu, Jia-Yuh, and 邱家玉. "Effect of Koji Making and Distillation Methods on Quality of Sweet Potato Shochu." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/42968270772063021829.

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碩士<br>國立中興大學<br>食品科學系<br>93<br>Abstract Sweet potato shochu is a traditional spirit of Japan. It is made by fermentation of sweet potato with yeast starter called moto. In the process of moto-making, rice-koji is mixed with cooked rice, yeast and enough water. After 10-15 days of alcohol fermentation, the fermented mash （called moromi）is distilled to produce shochu. The following were accomplished in this study, 1).Effects of strains of koji mold or peka used on fermentation; 2).Effects of distillation methods on quality of liquor. Results showed that A. oryzae had the highest amylase and cell

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Lu, Yi-Ru, and 盧怡如. "Changes of organic acids and bioactivity characterization of red koji vinegar during fermentation." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/79671293366801461663.

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碩士<br>國立嘉義大學<br>食品科學系研究所<br>95<br>Red koji (Monascus) has been used for fermentation of various foods and beverages by Chinese for thousands of years. It produces many metabolites to benefit consumers and also offers good odor and taste for the fermentated products. In the recent studies, its effects on lowing cholesterol, anti-hypertension, antibacterial and antioxidant activities have been demonstrated. In this study, red koji wine (6.2% ethanol) was inoculated with Acetobacter starter (acetic acid bacteria) and incubated at the ambient temperature for acetic acid fermentation. Compositiona

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Wang, Yen-Ju, and 王妍如. "Effect of Heating and Storage Conditions on the Antimutagenicity of Black Soybean Koji." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/81430159365382981814.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>95<br>In the present study, black soybean koji were first prepared with Aspergillus awamori. They were then subjected to heating at various temperatures (40, 60, 80 and 100℃) for 30 min or storage at either 4 or 25℃ under different packaging conditions (dessicant and deoxidant, dessicant, deoxidant, without dessicant and deoxidant) for 120 days. It was found that the anthocyanin content decreased significantly（p＜0.05） in black soybean koji after heating at 80℃ or higher temperature. While the total phenolic content reduced significantly （p＜0.05） after heating at

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Lin, Yi-Ching, and 林怡菁. "Antioxidative activity, total phenolic and anthocyanins contents of black soybean koji after heating." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/68588587021432058873.

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Tsong, Lin Shiann, and 林憲聰. "Effects of Culturing Conditions of Koji on the Flavor Quality of Sorghum Spirits." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/24606881943588437189.

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碩士<br>大葉大學<br>生物產業科技學系碩士班<br>92<br>This thesis can be divided into four parts. In the first part of this thesis, five or ten percent soy flour was added into hard or soft wheat flour to make into kojies to adjust protein and amino acid content in the raw material of kojies. The saccharifying power and the fermentation ability of kojies were compared. Soft wheat koji and soft wheat kojies with soy flour added was found to have higher saccharifying power than that of hard wheat koji and hard wheat kojies with soy flour added. Whereas, hard wheat koji was found to has higher fermentat

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Lin, Chia-Hung, and 林佳慧. "Antioxidative and antimutagenic activities of the soybean koji extract prepared with different starters." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/51621668138581891062.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>92<br>In the present study, methanolic extracts of soybean koji prepared with various starters：Aspergillus sojae BCRC 30103、Aspergillus oryzae BCRC 30222、Aspergillus awamori、Actinomucor taiwanensis or Rhizopus sp. were investigated for their antioxidative activities (DPPH radicals scavenging effects, Fe+2-chelating ability and reducing power) and antimutagic avtivities against 4-Nitroquinoline N-oxide (4NQO). Effects of fermentation temperature and time on the antioxidative and antimutagenic activity of extracts of Asp. awamori-koji were also measured. The result

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Wang, Li-Jung, and 王麗蓉. "Effects of koji making and preparing conditions of seed mash on sake brewing." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/04852730476524915034.

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碩士<br>國立中興大學<br>食品科學系<br>92<br>Sake, a traditional alcohol in Japan, is a kind of rice wine which is made from polished rice, rice-koji, yeast starter (called moto) and water. In sake brewing, both saccharification and fermentation proceed simultaneously in the fermented mash(called moromi) at low temperature.The moromi is then pressed, filtered, followed by blending and pasteurization. The alcohol content of sake is about 18 %(v/v). The objectives of this study included screening of a yeast strain for optimal moto-making, establishment of the optimal condition of koji-making, evaluation of us

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