Research Report: Recent submissions

Now showing items 181-200 of 248

    • Development of Thai Dessert Products from Used Coconut Residue 

      Chomchom, Nantawan; Sakulyunyonfsuk, Nopporn; Auppathak, Chaowalit (2014-06-23)
      The purposes of the study regarding the development of Thai dessert products from used coconut residue are to study about appropriate amount of used coconut residue from oil extraction, to study quality of Thai dessert ...

    • Developing Styles of Products for Gifts and Souvenirs Made from Durian Covering Flour 

      Sorose, Apirat; Dowcharoenporn, Nion; Rumpungjit, Rungrutai (2014-06-23)
      The purposes of the research were 1) to develop the formula of Durian rind dough for proper molding, 2) to develop the pattern of souvenir product made from Durian rind dough representing Thai identity and 3) to transfer ...

    • Formula development of durian peel paste for souvenir products 

      Sorose, Apirat; Dowcharoenporn, Nion; Rumpungjit, Rungrutai (2014-06-23)
      The study was conducted to development of sculpture powder from Durian Crust for handmade souvenir products. And 5 specialist in artistic invention to evaluated and compared samples 3 formulas of powder sculpture ...

    • An Analytical study of art invents from Thai art in Rattanakosin island 

      Phongsai, Sucheera; SihaWattakul, Piyathida; chunthkul, Sukunya; Jaiton, Anusorn (2014-06-13)
      The purposes of this research were to analyze types and displays of fresh flower and banana leaf works in Thai arts at the temples in Rattanakosin Island and to set the product layouts and displays. ...

    • Development model of snack products which produce from Thai Local Herbs by Extrusion Technology 

      Phuenpipob, Chompoonuch; Soknicom, Siriwan; Kaewwongsir, Manit; Paemongkol, Prachya; Jantrapakagee, Sutee (2014-06-13)
      Thai Local Herbs Snack Product (TLHSP) is very popular and has increase tendency the target group in worldwide such as children, teenager, and adult which live in metropolis. The aim was 1.) to study the formular and ...

    • The Development and process of sangyod rice powder into twist stick 

      Padungsilp, Panthip; Chanasit, Pepadkamol; Bhoosem, Chakkrawut (2014-06-13)
      The development and process of Sangyod rice powder into twist stick” aims at studying the quantity of Sangyod rice flour substitute for wheat flour into twist stick product 50%, 75% and 100% by weight of wheat flour. ...

    • A Synthesis of research on garment industry 

      Pichitdej, Tritika; Rattananarapan, Jutatip; Tempiam, Sansanee; Piakaew, Nutchaya (2014-06-13)
      A Synthesis of research on garment industry compiles dissertations, theses reports onthe garment industry from 2000 to 2010 through Thai research databases for 11 years.The objectives of this research are ...

    • The Development Thai dessert from Thai herbs 

      Kee-ariyo, Chayapat; Bunna, Photchanee; Manaroj, Apinya; Dangsungwal, Nanoln (2014-06-12)
      The studies of original recipes of Thai desserts were modified and developed by local Thai herb. There are eight kinds of Thai dessert were selected such as Ta – Ko, Mao-Kang (Thai baked custard), Shung–Ha-Ya (Thai ...

    • Research and development products from by-products in small- scale industries and medium-scale industries 

      Phuenpipob, Chompoonuch (2014-06-12)
      ผลการศึกษาพบว่า สูตรที่เหมาะสมของเครื่องดื่มนมผสมน้ําผลไม้แท้ 100% พาสเจอไรส์ ประกอบด้วย นมรีโพรเซส 10% น้ําสับปะรดและน้ําลิ้นจี่ชนิดละ 45 % เพคตินชนิด High-methoxy 0.55% และน้ําตาล 1% ผลิตภัณฑ์มีค่าสี2.5Y-5Y 9/2-4 ค่าpH ...

    • Development of candy from Thai Herb : reduce inflammation 

      Pedcharat, Kasarin (2014-06-12)
      การพัฒนาลูกอมสมุนไพรไทยพื้นบ้าน : ลดการอักเสบและดับกลิ่นปาก ได้ท าการศึกษาข้อมูลพื้นฐานของสมุนไพรจากแหล่ งต่ างๆ ทั้งในด้านคุณประโยชน์และสรรพคุณของสมุนไพร พบว่า สมุนไพรที่สามารถหาซื้อได้ง่าย ราคาไม่แพง ได้แก่ ชะเอมเทศ ...

    • Effects of using nano technology for chef’s uniforms affecting on food safety 

      Chooseng, Krittaporn (2014-06-12)
      The research regarding effect of nanotechnology use in making chef apparel on safety of food had the objectives to study about the result of using nano materials coating on yarn and fabric; to study about ...

    • Development Management Education Quality Assurance for faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon 

      ลักขณา จาตกานนท์; ธนพรรณ บุณยรัตกลิน; ดวงรัตน์ แซ่ตั้ง (2013-08-07)
      This Research possesses the purposes that were, 1) to study the state of collaboration in quality assurance of Faculty of Home Economic Technology,2) to develop the quality assurance administration of the faculty. The ...

    • Salad dressing with developing from tofu for healthy 

      Bunna, Pojnee; Suwannarak, Jomkhwun; Panyathitipong, Woralak; Paemongkol, Prachya (2013-08-07)
      Types of tofu for replacement egg yolk affected the quality of salad dressing were studied with respect for health food industry. Soft and steam tofu could be replaced egg yolk on salad dressing processing. The salad ...

    • Development of pineapple food products and packaging for hubkapong agricultural cooperation group limited 

      Taechotirote, Duangsuda; Peeraphatchara, Chuta; Panyathitipong, Woralak (2013-07-31)
      This research aims to develop food product from pineapple along with its packaging and to transfer pineapple processing technology to the Hubkapong Agricultural Cooperation Group Limited, Khaoyai subdistrict, Cha-am ...

    • Development of Tie-Dyes sisal products for hubkapong agricultural cooperation group limited 

      Chooseng, Krittaporn; pradab, suwadee; Kringern, Katethip (2013-07-31)
      Research project of product development of hemp dying for Hub-Kra-Pong agricultural cooperatives limited. The purposes of this research were I) Products development from hemp dying for Hub-Kra-Pong agricultural cooperatives ...

    • Product development from turmeric to wikipedia cooperative housing community kaeng Lom Pra Sai Yok district, Kanchanaburi province 

      Sukontachant, Thanee; Phanthuna, Nattapong; Booppanon, Sarasit; Panich, Sirirat; Taechotirote,Duangsuda (2013-07-31)
      Most inhabitants of Kaeng Pra Lom village, Sai York, Kanchanaburi province are royal through project of Princess Maha Chakri Sirindhom Rattanaraj Suda have an occupation of agriculture especially, cassava, com, banana, ...

    • Development research of value added food product from fresh water fish for technology trasfer 

      Hutakovil, Walai; Sutheebut, Nomjit; Sakunyuenyongsuk, Nopporn; Bunyasawat, letniphal; Soteyome, Thanapop (2012-06-01)
      Development of food products from fresh water fish aimed to conduct food recipes and food processing, consisted of fish sausage with hrebs, fermented fish sausage, Pla jor, crispy crackers with herbs, Namprik-Pla yor and ...

    • Perceived problems and needs of students for educational managemen of Home Economics Technology Faculty, Rajamangala University of Technology Phranakhon 

      Soiraya, Bussara; Singhakaew, Sirinat (2012-06-01)
      The objectives of this research were to 1) study perceived problems of students for educational management of Home Economics Technology Faculty, Rajamanga la University of Technology Phranakhon 2) compare perceived problems ...

    • The factor affected Thai lotus products' quality 

      Sihawattakul, Piyathida; Chunthakul, Sukunya; Phongsai, Sucheera; Daojaroenporn, Nion; Jaithon, Anusorn (2012-05-11)
      The research on factors affecting the quality ofThai handicraft products from lotus aimed 1) to compare how to last the quality of Thai handicraft products from lotus 2) to propose the ideas to last the quality ofThai ...

    • Shelf life extension of carved fruit and vegetable product for value adding 

      Suteebut, Namjit; Suwannarak, Jomkhwun; Sakulyunyougsuk, Nopporn; Pengwon, Titipom (2012-05-11)
      โครงการวิจัยเรื่องการยืออายุการเก็บรักษาผลิตภัณฑ์ผักผลไม้แกะสลักเพื่อการสร้างมูลค่าเพิ่ม มีวัตถุประสงค์เพื่อศึกษาชนิดและรูปแบบผัก ผลไม้ แกะสลักที่เหมาะสมต่อการเพิ่มมูลค่า ศึกษากรรมวิธีการแปรรูปผักผลไม้แกะสลักที่เหมาะสมใน ...