Institute of Research and Development: Recent submissions
Now showing items 541-560 of 847
-
Effects of water content and cooking time on chemical composition structureand properties of germinated purple rice (oryza sativa var. glutinosa) flour
(2015-05-21)The purpose of this research is to estimate the affects of water content (27, 37 and 47 % wet basis), cooking time (1, 3 and 5 hr) at 110oC and germinating time (24, 36 and 48 hr) on chemical composition structure and ... -
Development of wild orchid product from joint-vetch: a case study of phra nakhon si ayutthaya province
(2015-05-21)The purposes of this research were to make artificial wild orchids from joint-vetch to imitate the natural one. Researchers studied joint-vetch dyeing, Thai wild orchids forming from joint-vetch, Thai wild orchids selecting ... -
Development on the use of oil palm fronds as roughage feed source for thai native cattle
(2015-05-21)An experimental design was a completely randomized design (CRD). Fifteen Thai native cattle were randomly allocated into 5 treatment groups, with 3 animals in one group and one cattle was one replication, assigning to be ... -
The operation model for highland development of the royal project that can lead to development of highland in thailand
(2015-05-21)The objectives of this research are to study the operation model for highland development of the Royal Project, the model of knowledge extension to the farmers, the result of operation to the farmers by the Royal Project ... -
Effect on rancidity of chinese sausage by adding the extracted anthocyanin from black non-glutinous rice bran
(2015-05-21)The aim of this research was to studied on the optimization of adding the extracted anthocyanin from black non-glutinous rice bran for prolonging shelf-life of Chinese sausage. The study was done by adding the anthocyanin ... -
Utilizing core pineapple and phufa tea in drinking jelly
(2015-05-21)The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation ... -
Nutritive values evaluation of moringa leaves meal for broiler feed ingredient
(2015-05-21)Nutritive values moringa leaves meal were evaluated and compared with luecaena leaves meal which has similar chemical compositions in order to use moringa leaves meal as broiler chicken feed ingredient. Thirty 3-week old ... -
Effects of microwave heating on quality of gac juice mixed passion fruit juice
(2015-05-21)Gac fruit, healthy fruit, contains many antioxidants such as beta-carotene, lycopene. Traditional process by boil reduces antioxidants. The purpose of this study is to process gac juice mixed passion fruit juice by microwave. ... -
Effect of process on qualities and consumer acceptance of crispy pineapple
(2015-05-21)The aim of this research was to develop the crispy pineapple formula (pineapple salt all purpose flour and glycerin) by using mixture design. Ingredients factor were all purpose flour (10-15% of pineapple) and glycerin ... -
Determination of metals in some thai tradition medicines using inductively coupled plasma–optical emission spectrometry (ICP-OES)
(2015-05-21)This research work aims to analyse of metals in thai tradition medicines using Inductively Coupled Plasma–Optical Emission Spectrometry (ICP-OES). The sample groups were divided into four catagories which were Snuff , ... -
The reduction of organic compounds by using the biological reaction substance of the effluents from palm oil mill to produce singe cell protein
(2015-05-21)The objectives of this research were to study the reduction of organic compounds by the biological action substance of the effluents from palm oil mil to produce singe cell protein. The wastewater taken from the third pond ... -
Thai dessert product development form palmyra - plum powder
(2015-05-21)A research was aimed to investigate appropriate procedures of cabinet drying of flour made from Toddy palm at 60, 65 and 70 degree Celsius and employed it as an ingredient in 3 Thai traditional desserts - Kanom-Chun, Kanom ... -
Influence of sucrose on the degradation of anthocyanins in makiang jam
(2015-05-21)The aim of this research was to study the influence of sucrose on the degradation of anthocyanins in makiang jam. Makiang flesh was prepared by three different methods. In the first method, makiang flesh was mixed with ... -
Study on the correlation between the degree of milling on quality of rice
(2015-05-21)The objectives of this research were to find the correlation between the milling degree and the milling quality of rice which was the basic data to investigate the milling degree equipment. Chainat 1 and KDML 105 rice ... -
Innovations for the tourism: quick cooking rice
(2015-05-21)The objectives of this research were to develop the quick cooking rice combination with nutrition values check. The shelf life of quick cooking rice in difference packages was also studied. The experiment was set at ... -
Effect of the lycopene fortification from gac fruit (momordica cochinchinensis spreng) on quality of chicken nuggets product
(2015-05-21)The objective of this research was to study the effect of lycopene fortification from gac fruit (Momordica cochinchinensis Spreng) in different levels (1, 1.5, 2 %) compared with standard formula and addition of BHT 100 ... -
Effect of azimuth and pot color on the variation of pot surface and growing media temperature
(2015-05-21)The effect of azimuth and pot color on the variation of pot surface and growing media temperature was studied. Four pot colors that including with black, brown, silver and white color were used. The growing media comprised ... -
Utilization coconut fiber added in kha nom tong muan
(2015-05-21)The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan .The total amount of coconut fiber, production level of 3% as the best ... -
Effects of cryoprotectants on qualities of dorab wolf-herring gel and fish balls
(2015-05-21)The objectives of this study was to evaluate effects of cryoprotectants on Dorab wolf herring gel qualities using sucrose (3 and 6%) with sodium tripolyphosphate (STPP, 0.3%) as cryoprotectants at 0, 3 and 6 freeze-thaw ... -
Method of preparing and drying on physical and chemical croperties of germinated khaohang rice from kdml105
(2015-05-21)These researches were to determine the preparing and drying on physical and chemical properties of germinated khaohang rice from KDML105. Two factors on study were preparing germinated khaohang rice (chill at 5 oC and ...