Research Report: Recent submissions
Now showing items 121-140 of 248
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Vocational Curriculum Course for Income Promotion of Elder at Elder Club in Tambon Uthai, Ampor Uthai , Pranakhornsriayudhaya Province
(2016-09-03)The purposes of this study were to 1) develop a professional skills course for promoting income of the elderly at the senior people club in Uthai district, Ayutthaya, 2) evaluate the effectiveness of the professional skills ... -
Application of Watermelon Rinds for Bakery Products
(2016-09-03)The purpose of the application of watermelon rinds for bakery products is to study an appropriate amount of used watermelon rinds in four of bakery products, such as cookie bar, fruit cake, Eclair with vanilla cream and ... -
Care label and symbol for textile products
(2016-09-02)This research is Care label and Symbol design for native textile products. The purpose of this research were 1) to study and design the care label and symbol design of native textile products. 2) to design the care label ... -
An analysis on the efficiency of the usage of buildings
(2016-09-02)โครงการวิจัย เรื่อง การวิเคราะห์ประสิทธิภาพการใช้อาคารเรียน คณะเทคโนโลยีคหกรรมศาสตร์ มีวัตถุประสงค์เพื่อศึกษาและวิเคราะห์การใช้พื้นที่อาคารเรียน โดยเฉพาะห้องเรียน ทฤษฎีและห้องปฏิบัติการ คณะเทคโนโลยีคหกรรมศาสตร์ ... -
The Self-development needs in preparation to enter ASEAN community for the students of Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon
(2016-09-01)The survey research aimed to: 1) study the levels of self-development needs in preparation to enter AEC; 2) make a comparison of the students’ needs levels in aspects of personal data; and 3) propose appropriate forms of ... -
Application of Watermelon Rinds for Convenience Foods Production
(2016-09-01)A study of the watermelon rind the right to produce the best recipe Watermelon Cake. The ratio of the total amount of chicken. The third level is 28:17 watermelon rind that has an average overall score 7.03, 7.00, 7.00, ... -
Application of Replacing Watermelon Seeds (Waste) by Peanuts in Thai Foods.
(2016-09-01)The purpose of this study was physical and chemical analysis of watermelon seeds (waste) the markets , Study of optimize replacing watermelon seeds (waste) by peanuts in thai foods process and consumer acceptability ... -
The Development Product from Pineapple for proceeds support Student secondary education, Muang Chaiyaphum District, Chaiyaphum
(2016-09-01)The development of processed pineapple product for export, to promote extra income of high school students in Muang district, Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple ... -
Development of Readymade Sauce Product from Water melon Rinds wast
(2016-09-01)This research had objectives to study the proper amount of adding of unused water melon peel in products of tomato sauce, chili sauce, pizza sauce and seafood sauce. This research studied the nutritional value of sauce ... -
Application of Watermelon Rinds for lce-cream and Desserts.
(2016-08-31)การประยุกต์ใช้เปลือกแตงโมในผลิตภัณฑ์ไอศครีมและขนมหวาน มีวัตถุประสงค์เพื่อพัฒนาผลิตภัณฑ์ ไอศครีม เยลลี่ และแยมจากเปลือกแตงโมที่เหลือทิ้งมา ศึกษาคุณสมบัติทางกายภาพ ทางเคมี ทางด้านประสาท สัมผัส และศึกษาการยอมรับของผลิตภัณฑ์ ... -
Factors Affecting of Efficient Using in Electronic Document System of Rajamangala University of Technology Phra Nakhon
(2016-08-31)การวิจัยเรื่อง ปัจจัยที่มีผลต่อการใช้ระบบสารบรรณอิเล็กทรอนิกส์อย่างมีประสิทธิภาพ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร วัตถุประสงค์ของโครงการวิจัย เพื่อศึกษาพฤติกรรมการใช้งานระบบสารบรรณอิเล็กทรอนิกส์ ของบุคลากร มหาวิทยาลั ... -
A studies of Tamarind pulp in tamarind gummy products for Kaosan Community Enterprise
(2016-08-31)The objective of this research to study the basic 3 formulas of tamarind gummy products ,physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results ... -
The process of germinated brown rice 3 in1 supplement in kalamae dessert
(2015-06-15)“The process of germinated brown rice 3 in1 supplement into Kalamae dessert with Latte flavor” aims at studying the 3 different proportions of the germinated brown rice; 5%, 10% and 15% and Latte flavor; 10%, 20% and 30% ... -
The process of germinated brown rice 3 in 1 supplement into twist stick products for health
(2015-06-15)“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10%, 15%, and 20% by weight of wheat flour supplement into twist ... -
The creation of profressional courses for the elderly retires case study in rajamangala university of technology in bangkok and its perimeter
(2015-05-21)This study, a knowledge formation research, had objections to study (1) the basic information about the demand in occupational training by the retired of Rajamangala University of Technology in Bangkok and its vicinity, ... -
Recognition and preparedness of professional skills towards an asean community, case study : undergraduate student of the food service industry program.
(2015-05-21)Thailand has become a member of the Association of South East Asian Nations (ASEAN) which aims to stimulate economic growth, social progress, sociocultural evolution and also cooperation among its members. The main goal ... -
Use luo han guo instead coconut sugar in kgawyaco milk gelatin product
(2015-05-21)“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly, Amounts of three different levels: 40, 60 ... -
The increasing value of textile waste for household products and souvenirs
(2015-05-21)The objectives of the research were : firstly to increase value of textile waste for household products : one set made from rags and the other from rag’s thread and to make the first model of the household products and ... -
Development of the thai dessert recipes and the manufacturing process that is a difficult for conservation
(2015-05-21)Thai desserts have unique appearance and characteristic cause ingredient and processing. Thai desserts processing is very complicate which Thai dessert is decreased to produce and consume. Difficulty Thai desserts ... -
Food products development from waste of copra meal
(2015-05-21)แป้งขนมครกจากกากมะพร้าวกึ่งสำเร็จรูป มีวัตถุประสงค์เพื่อศึกษาการเตรียมแป้งขนมครก จากกากมะพร้าวกึ่งสำเร็จรูป ศึกษาการยอมรับของผู้บริโภค 100 คน และศึกษาอายุการเก็บรักษา ของผลิตภัณฑ์ เริ่มจากการศึกษาคัดเลือกสูตรพื้นฐาน ...