Recent Submissions

  • Product development of spicy candied banana peels and pseudo-stems from waste of dried banana production at ban bang ta chom community enterprise. 

    Tungsatitporn, Duangkamol; ดวงกมล ตั้งสถิตพร; Soteyome, Thanapop; ธนภพ โสตรโยม; Saetang, Duangrat; ดวงรัตน์ แซ่ตั้ง (2020-09-12)
    Product Development of Spicy Candied Banana Peels and Pseudo-stems from Waste of Dried Banana Production at Ban Bang Ta Chom Community Enterprise. The purpose of this study was developing formula and prototype of spicy ...
  • Development of instant thai dessert products from rice bran for value added of Thailand Economy wastes. 

    Tungsatitporn, Duangkamol; ดวงกมล ตั้งสถิตพร; Soteyome, Thanapop; ธนภพ โสตรโยม; Saetang, Duangrat; ดวงรัตน์ แซ่ตั้ง (2020-09-12)
    Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products ...
  • The development of milk ice-cream supplemented chicken breast for exerciser 

    Othong, Jirapat; จิราภัทร โอทอง; Chareonchai, Amornrat; อมรรัตน์ เจริญชัย; Klinmalai Laddawan; ลัดดาวัลย์ กลิ่นมาลัย; KitjaWorasathien, Suthida; สุธิดา กิจจาวรเสถียร; Pomnol, Woralak; วรลักษณ์ ป้อมน้อย; Pomyen, Vorathon; วรธร ป้อมเย็น (2020-08-27)
    Abstract Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contain high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about ...
  • Development of bakery products from rice bran and rice processing wastes 

    Kee-ariyo, Chayapat; ชญาภัทร์ กี่อาริโย; Soteyome, Thanapop; ธนภพ โสตรโยม; Sakulyunyongsuk, Nopporn; นพพร สกุลยืนยงสุข (2020-08-27)
    Development of Bakery Products from Rice Bran and Rice Processing Wastes to 1. Develop bakery products from rice bran and wastes, amount 4 types 2. Study the formulas and processes of food production from rice bran and ...
  • The potential development of instant sauce from the pineapple 

    Ooaymaweerahirun, Premraphi; เปรมระพี อุยมาวีรหิรัญ; Auppathak, Chaowalit; เชาวลิต อุปฐาก; Klinmalai, Laddawan; ลัดดาวัลย์ กลิ่นมาลัย; Suteebut, Nomjit; น้อมจิตต์ สุธีบุตร (2020-08-27)
    The objective of this research is to study the suitable production process in the production of Pad Thai sauce, Crispy rice noodle sauce (Mee krob) and three mixed flavors sauce (Sam-rod) by using pineapples juice as the ...
  • The potential development of chilli paste products from cassava 

    Ooaymaweerahirun, Premraphi; เปรมระพี อุยมาวีรหิรัญ; Klinmalai, Laddawan; ลัดดาวัลย์ กลิ่นมาลัย; Pengwon, Tititporn; ฐิติพร เพ็งวัน (2020-08-27)
    The purpose of this research to study the process of destruction of cyanide in cassava. Prior to use in product of Thai pastes and study use of cassava in Thai pastes production of 4 types in tha dang pastes, roasted chili ...
  • The development of lanna pattern bamboo curl folk craft by decoupage technique of the community ban rong can chai, Sarapee District Chang Mai Province 

    Jaiton, Anusorn; อนุสรณ์ ใจทน; Srihawattanakul, Piyatada; ปิยะธิดา สีหะวัฒนกุล; Phongsai, Sucheera; สุชีรา ผ่องใส; Yordon, Kitti; กิตติ ยอดอ่อน; Yunsan, Ampawan; อัมพวัน ยันเสน (2020-08-27)
    “The Development of Decoupaged Lanna Pattern Bamboo Curl Folk Craft by Ban Rong Don Chai Community in Sarapee, Chiang Mai of Thailand” research project’s objectives are 1) To design Thai Lanna pattern for decorates ...
  • Knowledge base development of native fabrics in northern Thailand using by multimedia for long life learning 

    Theeramongkol, Praparnporn; ประพาฬภรณ์ ธีรมงคล; Hattayananont, Autcha; อัชชา หัทยานานนท์; Panthakhai, Assadejdecha; อัศม์เดชเดชา ปานท่าไข่ (2020-08-17)
    This research is the development of the knowledge base on local textiles of northern Thailand by using multimedia for lifelong learning. The aim is to study, compile and gather information of local cloths in northern ...
  • Development of paper and packaging from rice husk and rice processing wastes for producing for thai art conservation 

    Theeramongkol, Praparnporn; ประพาฬภรณ์ ธีรมงคล; Hattayananont, Autcha; อัชชา หัทยานานนท์; Chongjit, Manlika; มัลลิกา จงจิตต์ (2020-08-17)
    This research is a study on the Development of Paper and Packaging from Rice Husk and Rice Processing Wastes for producing for Thai Art Conservation. This research purpose to develop products and packaging from the rice ...
  • Bags development of textiles fiber and fabric from umbrella plant (cyperus involucratus roxb.) with water repellent technology for economic community development in Buriram Province 

    Hattayananont, Autcha; อัชชา หัทยานานนท์; Theeramongkol, Praparnporn; ประพาฬภรณ์ ธีรมงคล (2020-08-17)
    The proposes of this research were to study the development of bag products with textiles, fibers and fabrics from decorative flowing water-resistant coating to promote community economy in Buri Ram Province. With the ...
  • The quality development of silk fibers by nanotechnology for the silkworm farmer business groups of Surin Provin 

    Hattayananont, Autcha; อัชชา หัทยานานนท์; Theeramongkol, Praparnporn; ประพาฬภรณ์ ธีรมงคล; Ninri, Thasaneeya; ทัศนียา นิลฤทธิ์ (2020-08-17)
    This research is to study the quality development of silk fibers by nanotechnology for the Silkworm farmer business groups of Surin Province. The research purposes are to study the efficiency and process of silkworm ...
  • Development of funeral flowers made from rice husk 

    Srihawattanakuland, Piyathida; ปิยะธิดา สีหะวัฒนกุล; Jaiton, Anusorn; อนุสรณ์ ใจทน; Yord-on, Kitti; กิตติ ยอดอ่อน (2020-08-17)
    Research development of Funeral Flowers made from Rice Husk purpose To make use of the chaff by making mourning flower products and to transfer the knowledge to the target group. The results revealed Uses of rice husk ...
  • Study of public relations guidelines and the creation of short-term vocational training courses 

    Srihawattanakul, Piyathida; ปิยะธิดา สีหะวัฒนกุล; Rumpungjit, Rungrutai; รุ่งฤทัย ราพึงจิต; Suttijittiwa, Wilai; วิไล สุทธิจิตรทิวา; Sujitjool, Chanunchida; ชนัญชิดา สุจิตจูล (2020-08-17)
    Public relations media development results Short-term courses in home economics Webpage banner The quality is good (𝑥= 4.47, S.D. = 0.55). The poster has a very good quality and large publicity signs. The quality is at a ...
  • Shelf life extension of kanom jeen by using modified atmosphere packaging for increasing the competitiveness for commercial: case study of thapluang company 

    Soteyome, Thanapop; ธนภพ โสตรโยม; Tungsatitporn, Duangkamol; ดวงกมล ตั้งสถิตพร; kee - Ariyo, Chayapat; ชญาภัทร์ กี่อาริโย; Sakulyunyongsuk, Nopporn; นพพร สกุลยืนยงสุข; Suteebut, Nomjit; น้อมจิตต์ สุธีบุตร; Phuenpipob, Chompoonuch; ชมภูนุช เผื่อนพิภพ; Saetang, Duangrat; ดวงรัตน์ แซ่ตั้ง; piansumnan, Sewinee; สาวินี เพียรชานาญ (2020-08-17)
    The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending ...
  • Bakery products development from the banana pseudo-stems and waste from dried banana production at ban bang ta chom community enterprise, Sing Buri Province for sustainable commerce 

    Soteyome, Thanapop; ธนภพ โสตรโยม; Kee-Ariyo, Chayapat; ชญาภัทร์ กี่อาริโย; Sakulyunyongsuk, Nopporn; นพพร สกุลยืนยงสุข (2020-08-14)
    Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise, Sing Buri Province for Sustainable Commerce. Research on bakery product development ...
  • The potential development of Instant Sauce from cassava products 

    Auppathat, Chaowalit; เชาวลิต อุปฐาก; Bunna, Photchanee; พจนีย์ บุญนา (2020-08-14)
    This research has objectives to study about production process of four types of finished sauce product made from cassava, to study about quality of finished sauce product made from cassava, to study about consumer test, ...
  • The potential development of processed food from cassava products 

    Auppathat, Chaowalit; เชาวลิต อุปฐาก; Suttha, Walaiporn; วไลภรณ์ สุทธา (2020-08-14)
    This research has objectives to study about production process of four types of processed food product to study quality of processed food product supplemented with cassava, to study about consumer test, towards processed ...
  • The potential development of Processed food from pineapple 

    Auppathak, Chaowalit; เชาวลิต อุปฐาก; Suttha, Walaiporn; วไลภรณ์ สุทธา; Othong, Jirapat; จิราภัทร โอทอง (2020-08-14)
    This research has objectives to study about production process of four types of processed food product to study quality of processed food from pineapple, Study the survey of consumer behavior of products made from pineapples ...
  • The development of filling dessert from Cassava in Bakery products 

    Bunyasawat, Jadeniphat; เจตนิพัทธ์ บุณยสวัสดิ; Bhoosem, Chakkrawut; จักราวุธ ภู่เสม (2020-08-14)
    The development of filling dessert from Cassava in bakery products. The bakery products to use in this research are 4 products such as choux cream, bread, puff pastries and Danish pastries. The use of cassava to develop ...
  • The potential development the of processed meat products enhancing pineapple pulp left by juicing 

    Bunyasawat, Jadeniphat; เจตนิพัทธ์ บุณยสวัสดิ์; Bunna, Photchanee; พจนีย์ บุญนา; Bhoosem, Chakkrawut; จักราวุธ ภู่เสม (2020-08-14)
    The potential development the of processed meat products enhancing pineapple pulp left by juicing. Pattawia pineapple pulp used in research. Boil to extract the acid and sugar. The pulp looks like fresh pulp light yellow. ...

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