Now showing items 8-18 of 18

    • Effects of Fat Substitute on Survived Probiotic Bacteria in Yoghurt Ice Cream 

      Wattanachai, Sirimon; Charoenchai, Amornrat (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      The objective of this research was to compare amounts of fat substitutes supplied in the industries in order to determine their ability to encapsulate probiotic microbes in the production of yoghurt ice cream to ensure ...
    • Knowledge, Awareness and Practice about Food and Nutrition of Adolescence in Muang District, Prachinburi Province 

      Ruamsup, Jirayu; Charoenchai, Amornrat (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      The research aimed to: 1. study and compare food and nutrition knowledge of adolescence by looking at gender and level of education. 2. study and compare the awareness of food and nutrition by comparing gender and level ...
    • Low Calorie Soy Milk Product Fortified with Beta-Carotene 

      Thaeawthiang, Suree; Charoenchai, Amornrat (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      The purposes of the study on low calorie soy milk product fortified with beta-carotene were 1) to study the suitable content of carrot, which was one source of beta-carotene, and sugar 2) to study the physical and chemical ...
    • Nutritional Quality of Fish Mixed with Algae Tofu 

      Kamdaeng, Onuma (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      Fish mixed with algae tofu (FAT) was developed to increase the nutrition and to valuate the tufu. FAT was an alternative for healthy consumers. It was prepared from soybean (500 g), mackerel (75 g), algae (25 g), egg albumin ...
    • Phosphonic Acid Functionalization of Hyperbranched Polyamidoamine Grafted Ultrafine Silica to Prepare the Flame Retardant for Cotton Fabric 

      Punyacharoennon, Phairat; Charuchinda, Sireerat; Srikulkit, Kawee (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      Grafting of hyperbranched polyamidoamine (PAMAM) dendrimer onto ultrafine silica followed by the introduction of phosphonic acid groups onto branch ends was carried out. First, an initiating site was incorporated into ...
    • Preparation of Ceria Fibers Via Electrospinning Process 

      Luepong, Kanchana; Kongkachuichay, Paisan; Koombhongse, Piyawit (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      Electrospinning is an interesting technique with various potential applications. CeO2 fibers production was achieved via this technique. In this work, the prepared condition and the fiber morphology were investigated and ...
    • Silk Degumming with Dried Latex of Carica Papaya Linn 

      Sasithorn, Nongnut; Luepong, Kanchana (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      Degumming process is a fundamental finishing process for silk yarn and silk fabric. The main objective is scouring the substrate such as silk gum (sericin), wax and some impurities from silk fiber. The principle of degumming ...
    • The Study of Instant Pad Thai Powder Processing 

      Auppathak, Chaowalit (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying ...
    • The Study of Nutrition Knowledge, Consumption Behavior, and Nutritional Status of Kluaynamthai Bangkok Personnel 

      Thongnun, Supaluck; Charoenchai, Amornrat (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge, consuming behavior, and nutritional status. The research also studied on the relationship of ...
    • The Study on Knowledge, Attitude and Consumption Behavior about Healthy Food of High School Teachers in Nontaburi Province 

      Kumdar, Benjamas; Charoenchai, Amornrat (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      The objectives of this research were 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and ...
    • Traditional Knowledge Based Ecotourism in Bali 

      Harmini, Anak Agung (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      The global tourism industry has been slow to respond to major environmental changes and critical conservation needs of the 21st. The Balinese industry is no exception. It is poorly equipped to deal with environmental change. ...