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Articles by Lin Cheng-Chang
Total Records ( 2 ) for Lin Cheng-Chang
  Lin Cheng-Chang , Lin Chih-Ting , Giorgio Fadda and Wu Mu-Lin
  Alcohol industry contributes in the world economy importantly. Bartender plays a key role in supporting this market. Education in cocktail traditionally supports the business and acts the important role. For improving the education, the key factors to success are no doubt needed to have good training material and a proper approach teaching bartender to make the perfect cocktails keeping up with the international trends of the cocktail. Cocktail teaching is not just training student pouring the best ingredients mixed together or just teaching a skill of performance to mixing. Preparing the successful cocktails, student is required more knowledge behind the skills. The purpose of this study is to develop an instructional module for the field of cocktail especially focusing on the topics of well realize resources for designing a recipe calculating cost and alcohol. Qualitative and quantitative were used for developing the model. Computer-based training system is easily transferred to real-world industrial operation skill. The computer cocktail training system model that consists of a training standard-cocktail module which concludes photos, recipes and regulations of 65 official cocktails of the IBA and an instruction module was reported. The model was created to simulate in teaching cocktail and schedule to design cocktails. The evaluation was preceded when the model applied in training student. Student from the controlled class learning cocktail with the module was investigated to analyze the effectiveness of model. The result was compared to the contrast class learning cocktail without the module. The one way ANOVAs were performed for all this measurements. After study, the study concept or ability of student is able to familiar with the full scale ability which are the name of cocktail, category, glass, ingredient, price of bottle, content of bottle, required volume of cocktail, the classification of cocktails families to calculate the cost and alcohol concentration of cocktail, the alcohol unit of cocktail to familiar with the basic rules of cocktail mixing, method of preparation to realize how to make a successful cocktail, to operate the model and to familiar with model to make a recipe. The cocktail training system has demonstrated the feasibility and effectiveness of the proposed framework and approach. The results suggested that student was satisfied with the user interface of model and the module were shown effectiveness of learning cocktail. To compare with numbers of errors, student was less fail learning cocktail with module than without module. Teaching cocktail with the system is efficient, cheap and convenient way for both teacher and student. The advantages of computer-based cocktail training system were evaluated and found it was superior than the traditional training environment. This system is an economic, convenient and efficient approach for teaching and learning cocktail. Using this system study, student is able to familiar with ability of full scale bartender. All of these objectives are progress the cocktail education keeping up with the development of the world. This is also the way to promote the cocktail education which only focuses on training student technique ability to full scale ability of cocktail.
  Lin Cheng-Chang , Hsieh Pao-Chuan , Teng Der-Feng and Won Shang-Jung
  The new fusant was constructed from protoplasts fusion Schizosaccharomyces pombe and Aspergillus niger. The new fusant and mixed fusant with commercial yeast were compared with the commercial yeast for improving bread textural without increase the produce cost. Farinograph analysis of dough making from the new fusant and the mixed fusant with commercial yeast performed better water absorption, longer dough development, higher stability and MTI but reduce elasticity. The extensograph parameters for dough resistance to constant deformation after 50 mm stretching (R 50) and extensibility showed the new fusant and the mixed commercial yeast better than the commercial yeast. Both good resistance and extensibility are desirable for good dough properties. Overall, the new yeast and mixed yeast performed better dough properties. The energy or work input (A) necessary for the deformation was reduced by the new fusant. The new fusant can improve crumb firmness and bread staling during bread staling at 4°C. Although the new fusant on the specific volume of fresh bread was lower than commercial yeast, the mixed commercial and fusant improved the quality of volume. In other test, bread moisture and the width/height ratio of bread making from the mixed yeast and the new fusant performed improving the bread quality. Overall, sensory evaluation the bread of visual appearance, flavor, aroma and crunchiness with adding the new fusant is able to improve the bread consumer acceptability.
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