Faculty of Home Economics Technology: Recent submissions
Now showing items 41-60 of 607
-
Souvenir product development of sukhothai local sewing and craft of khao kaew srisomboon community enterprise in Thung Saliam district, Sukhothai
(2022-05-11)This research was aimed to study 1) the needs on souvenir products from Sukhothai local fabrics, 2) design and development of souvenir products from Sukhothai local fabrics, 3) the satisfaction of the development of souvenir ... -
Improving the quality and shelf life of white bread with calcium propionate, acetic acid and sorbic acid
(2022-05-09)White bread has a short shelf life, thus the loses its desired charcteracteristics upon storage and its also subject to spoilage by fungi. To avoid this spoilage and increase shelf life, the addition of different levels ... -
The Development of video program on fruit vegetable carving and banana leaf crafting
(2022-05-09)The purpose of this study is to develop video media and find the effectiveness of practical fruits, vegetable carving and banana leaf teaching to be efficient according to the criteria 80/80 and to study the students' ... -
An analysis of the economic environment for the elderly restaurant business for a business model case study : Bang Sue, Districts
(2022-05-09)Research on Restaurant Demand for Seniors in Bang Sue, Dusit and Phra Nakhon Districts, Bangkok The objective was to study consumer behavior of the elderly. Food demand for senior citizens in Bang Sue, Dusit and Phra Nakhon ... -
Chili powder sprinkled on rice added with ginkgo biloba.
(2022-05-08)Vegetarian rice seasoning supplement with ginkgo seeds is an alternative product for health-conscious consumers as well as adds value to ginkgo seeds. In this research, the basic formula of rice seasoning was selected and ... -
Designin packaging for the product promotion of sewing and craft community enterprise of Khao Kaeo, Srisomboon, Thung Saliam District,
(2022-05-08)The objectives of this study were to 1) explore problems and needs on the product brand and packaging of the sewing and craft community enterprise, 2) design brand and packaging to promote products of the sewing and craft ... -
การบูรณาการองค์ความรู้ในการพัฒนาศักยภาพผลิตภัณฑ์อาหารจากสับปะรด เพื่อเพิ่มมูลค่าทางการตลาด และความยั่งยืนเชิงพาณิชย์ระดับชุมชน
(2022-05-08)งานวิจัยนี้ได้ศึกษาการพัฒนาศักยภาพสับปะรดตกเกรดในการผลิตผลิตภัณฑ์อาหารแปรรูป ผลการศึกษา มีดังนี้ ศึกษาการสำรวจพฤติกรรมผู้บริโภคถึงผลิตภัณฑ์ที่ทำจากสับปะรดตกเกรด ที่ผู้บริโภคนิยมรับประทานถ้าจะนำสับประรดไปแปรรูปเป็นผลิตภั ... -
Community of participatory learning practice fabric pattern to development of local hand-mend cloth products of sewing community enterprise and craft khao of sewing Khao Kaew Srisomboon, Thung Saliam, Sukhothai province.
(2022-05-08)Research on the community of Participatory Learning Practice Fabric Pattern to Development of Local Hand-mend Cloth Products of Sewing Community Enterprise and Craft Khao of Sewing Khao Kaew Srisomboon, Thung Saliam, ... -
The Development of gluten-free bakery products using Thai rice
(2022-05-08)The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and ... -
Product development of bread spread from broken riceberry rice with quinoa
(2022-03-11)This research aims to (1) Study the Improved the spreading feature on the bread of products (2) Study the Increase nutrition by using quinoa in products (3) Study the shelf life of products. the study indicated that When ... -
Thai lkat fabric woman working suit from sub-ra-wing village
(2022-03-11)This Project ‘Thai Ikat Fabric Woman Working Suit from Sub-Ra-Wing Village’ aims for 1) to design the woman working suit that made from Sub-Ra-Wing Village’s fabric 2) to examine satisfaction of paticipants toward the ... -
Tuiles supplementaly with wolffia dry
(2022-03-11)The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% , 2% , 4% and6% of total ingredient weight. By planning randomized ... -
Study on white bean flour in place of wheat flour in taiwan pineapple tart
(2022-03-11)Study on white bean flour in place of wheat flour in Taiwan pineapple tart The objective is to study the basic recipe of Taiwanese pineapple tart. And study the amount of white bean flour in place of wheat flour in Taiwan ... -
Reduced sugar drinking yoghurt from eruits and vegetables
(2022-03-10)The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic ... -
The Study of the methods of ripening carissa carandas linn to reduce astringency in pasteurized Juice of carissa carandas linn
(2022-03-10)This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice, we are study the changes during storage of carunda pasteurized juice and study cosumer ... -
Using of soybean powder to substitute coconut milk in coconut milk curry powder
(2022-03-10)Study on the amount of soybean powder for substitution of coconut milk powder. The purpose is to reduce fat from coconut milk and use soybean powder to replace the concentration of finished coconut milk. By studying the ... -
Product development of rice crust phoenix mushroom
(2022-03-10)This special project. The objective is to study the basic formulas and processes of rice crust production. Study the suitable amount of mushrooms in the production of rice crust. Study the suitable flavor in the production ... -
Transformative tray with pedestal from tinted glass design by lego technique
(2022-03-10)The special project on Transformative Tray with Pedestal from Tinted Glass Design by Lego Technique has the objectives to study the design and procedure of the transformative tray with pedestal from tinted glass design by ... -
Factors correlating fresh food quality and food purchase decision-making processes through an online application under the new norms
(2022-03-10)The objectives of this research are 1) to study the behavior of buying fresh food through an online application under the new norms.2) To study the importance of fresh food quality influencing the food purchasing decision-making ... -
The New normal patterns of consumers’ food purchasing in Bangkok after the coronavirus 2019 (COVID-19) epidemic situation
(2022-03-10)The purposes of this research were to 1) investigate personal factors of consumers in Bangkok after the outbreak of Coronavirus 2019 (COVID-19), 2) study information awareness in the widespread Coronavirus 2019 (COVID-19), ...