Theses: Recent submissions
Now showing items 121-140 of 217
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Food consumption behavior of menopausal women : case study at Tambon Na di, Muang District in Samut Sakorn Province
(2020-01-15)The purpose of this study was: 1) to study personal attributes of menopausal women, 2) to study food consumption behavior of menopausal women and 3) to compare food consumption behavior of menopausal women : case study ... -
Product development of noodles by partially substituting rice flour with job's tears flour
(2020-01-15)The aims of research were to study (1) a basic formula of rice noodles’ production. (2) the production of job's tears flour and rice flour in rice noodles’ production. (3) the quantities of using job's tears substituting ... -
A factors influence the decision of tourists to Thailiand in the mallika city rattanakosin era 124 Amploe Saiyok, Kanchanaburi Province
(2020-01-10)The purposes of this research were : 1) study the demographics and buying behavior of tourists in Thailand Food in the Mallika City Rattanakosin Era 124 Amploe Saiyok, Kanchanaburi Province district, 2) study the relative ... -
Product development of stuffed dough pyramid with pumpkin
(2020-01-10)The objectives of the current research entitled “The Product Development of stuffed dough pyramid with Pumpkin” were to (1) select the original recipes of stuffed dough pyramid, (2) study the appropriated amount of pumpkin ... -
Development of Hin Fon Thong dessert partially substituted riceberry rice flour for rice flour
(2018-10-24)This research study the purposes of the research are to : 1) to study the standard formula Hin Fon Thong dessert. 2) to study the recipe of Hin Fon Thong dessert. Developed with Partially substituted riceberry rice flour ... -
Khanom Sommanat supplemented with dried pineapple core
(2018-10-24)The study of Khanom Sommanat supplemented with dried pineapple cores revealed that the scraping was the most accepted for its appearance, color, aroma, taste, texture and overall liking. The average score is 6.92, 6.88, ... -
Product development of thong pub incorporated with brown riceberry flour
(2018-10-24)The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made ... -
The pattern design by silkscreen technique on cotton blend with banana fiber for women’s working dress
(2018-10-24)The objectives of this research are 1) to design pattern by technique of silkscreen on the banana fibers integrated cotton cloth for women’s working dress, 2) to design women’s work dress from cotton blended with banana ... -
The design of women’s working dress by tucks techique from Ban Khao Tao woven fabric Hua Hin , Prachuap Khiri Khan.
(2018-10-22)The objectives of this study were 1) to explore the using tucks technique and Ban Khao Tao Woven Fabric Hua Hin , Prachuap Khiri Khan. 2) to design of Women’s Working Dress by Tucks Techique from Ban Khao Tao Woven Fabric ... -
Development of seasoned tapioca crackers (Thai snack) fortified with Khlu leaf extract
(2018-10-22)The aims of this study were to select (1) a basic recipe of tapioca crackers (2) the appropriate concentration of Khlu leaf extract for fortification in the tapioca cracker product, (3) the suitable seasoning powder for ... -
Providing nutritional knowledge for metabolic syndrome : case study at Phai-Ngam health promotion hospital, Khok Sung district, Sa-Kaeo province
(2018-10-22)The objectives of this research are; 1) To compare the nutrition knowledge of metabolic syndrome patients, before and after was educated by 3 methods as follows: Educate by nutrition manual using, Educate by suggestion, ... -
Designing of mudmee of Phanomrung Castle Sculplure
(2018-10-22)The purpose of the study “Designing of Mudmee fo Phanomrung Caste Sculpture” was to analyze and create the pattern of Mudmee from the picture at Phanomrung castle and to study the satisfaction of target of Mudmee product ... -
Relationship between personal factors and breakfast consumption behavior of college of hotel and tourism students, Rajamangala University of Technology Srivijaya, Trang Campus
(2018-10-22)The purposes of this survey research were to study (1) personal factors (2) student’s breakfast consumption behavior (3) the relationship between student’s personal factors and breakfast consumption behavior (4) ) relationship ... -
Development of reused oasis clay for banana leaf products
(2561-08-23)This research was aimed to 1) To development of reused oasis clay formula suitable for banana leaf products, 2) To study the optimum heating time in microwave oven, 3) The reused oasis clay of the best tested was used ... -
Development of beans and cereal drink fortified with broken-milled sangyod rice for the elderly
(2018-07-27)The objective of this research was to develop a beverage product from broken-milled sangyod rice for the elderly person. Raw materials of this product were broken-milled Dangyod rice, soybean, red kidney bean, Job’s tears, ... -
Factors related to health food consumption behavior of undergraduate students in Rajabhat University of Bangkok Metropolis
(2018-07-06)The purposes of this research is to study factors related to health food consumption behavior of undergraduate students in Rajabhat university of Bangkok metropolis. This resasearch was intended to investigate 1) to study ... -
Development of snack from crispy baked fibrous covering jackfruit meat
(2018-07-06)Tis research had the following objectives, to study 1 production of crispy baked fibrous covering jackfruit meat 2 production of snack from crispy baked fibrous covering jackfruit meat 3 acceptance of snack made from crispy ... -
Product development of banana custard cake
(2018-07-06)Objectives of this research are to study 1) method of cooking preserved substandard bananas 2) proper amount of preserved bananas in banana custard cake 3) acceptance of banana custard cake 4) length of time banana ... -
Product development of semi ready-made namprik platoo (mackerel chili sauce)
(2018-07-06)This study aimed to investigate 1. the process of development of semi readymade mackerel chili paste. 2. to study consumer acceptance of semi readymade mackerel chili paste product. 2 groups of population were used in ... -
Knowledge, satisfaction and food consumption behavior in food shops of personnels of queen sirikit national institute of child health
(2018-07-06)The objectives of this thesis were to study 1) Eating knowledge 2) satisfaction in the Food Shops at Queen Sirikit National Institute of Child Health (QSNICH) 3) food consumption behavior 4) T Relationship of eating knowledge ...