Faculty of Home Economics Technology: Recent submissions
Now showing items 221-240 of 607
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Potential development the of flour from durian peel
(2020-01-08)Suitable durian rind flour production (durian rind flour-DRF) was three strain different durian rind were used include Chanee (CN), Monthong (MT) and Kan Yao (KY). Three methods of durian rind were used. 1 (TD-Tray Dry), ... -
Potential development of cake products with flour from durian peel
(2020-01-08)Chanee, Monthong and Kan Yao Durian rind be used in this research. Chanee Durian rind powder is similar as wheat flour in color and high yield. Butter cake, sponge cake and chiffon cake be used in this research. ... -
Potential development the flour from durian peel for cereal beverage products
(2020-01-08)The purpose of this study was to optimize the formula of cereal drink. Ninetyoneto ninety-three percent of red kidney bean, three to five percent of peanut andone to three percent of Job’s tear were studied by using Mixture ... -
Substitute for banana flour using partially wheat flour sa lee krob product
(2020-01-08)This research aimed to investigate the basic recipe product, the quantity of banana flour that used instead wheat flour in Thai crispy sponge cake (Sa Lee Krob) and the nutrition value of Sa Lee Krob. 50 samples were ... -
Development of artificial flavoring perlite-stone
(2020-01-08)Research on the development of souvenir products from research and development of scientific research applications using scientific research methods Create a blog as a tool. Ask experts in the development of souvenir ... -
Need of artificial art training to build career for elder at elder club in kanchanaburi
(2020-01-08)This study was aimed to explore the needs for vocational art crafts training needs for the senior association in Karnchanaburi. The questionnaire with the reliability of 0.88. was used to explore the needs for the art ... -
Handbook of milk and milk products to consume of monk
(2020-01-08)Milk and milk products are complex foods which do not drink late at night but there are conflicts that cause confusion about milk, milk products and drinking beverages which have some milk should or should not consume. ... -
Knowledge, attitude and practice on electronic document of faculty of home economice Technology Rajamanagala of Technology Phra Nakhon
(2020-01-08)This research aims to study and compare Knowledge, Attitudes and Practices of Electronic Documentation Systems. Of the Faculty of Home Economics Technology 117 Students in Rajamangala University of Technology Phra Nakhon, ... -
The processed food products from palm sugar to promote farmers' income in the commercial : suantan lungtahnom Sources to learning the wisdom of palmyra palm (conservation group and heritage of palmyra palm) Banlat District Phetchaburi Province
(2020-01-08)The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from ... -
Factors related to entrepreneurs requirements of home economics business students Rajamangala University of Technology Phra Nakorn
(2020-01-08)The purposes of this research were to study and survey the relationship between personal factor and supportive factor and the demand of entrepreneurs in home economics students, from the Faculty of Home Economics Technology, ... -
Designing and textile materials decorating for apparels with film Innovation
(2020-01-08)This research Designing and Textile Materials Decorating for Apparels with Film Innovation. The objective is to study the use of film innovation and finishing materials for textiles. To design and decorate costume products ... -
Home decorative product development by dyeing with natural dye from klun leaves (golden shower: cassia fistula)
(2020-01-08)The proposes of this research were to Home Decorative Product Development by Dyeing with Natural Dye from Klun Leaves (Golden shower: Cassia fistula). The effects of dye and mordant in dyeing silk fabric with Natural ... -
Treatments prolong vegetable carving machine with Innovative acidity of vegetable under controlled temperature and pressure to create added value in food industry
(2020-01-08)The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf ... -
Development of instant pad-thai rice noodles to the commercial quality
(2020-01-08)This research aims to study the base formulation of Pad Thai noodle, to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. ... -
The development of product and packaging of thai fragrance from popped rice of the community of fragrance popped rice at Bang Kaew
(2020-01-08)The research purposes were aimed to study the demand for Thai scented popped rice packaging, to develop Thai scented popped rice products of a handicraft community in Bang Kaew Sub-district, Bang Phli District, Samutprakarn ... -
Substitute for tamarind using partialjy karanda fruit in chilli paste product
(2020-01-07)The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers ... -
Need of artificial art training to build career for artificial art cooperative professional group in Nonthaburi Province
(2020-01-07)This research was aimed to study the needs for vocational art craft training of Cooperative professional craft group in Nonthaburi Province. A questionnaire was used to explore the needs for art craft training as the career ... -
Product design from carved soap
(2020-01-07)The purpose of this research was to design and carved soap products for gift and souvenirs and to study the opinions on the product design from carved soap products as gift souvenirs. The tool was questionnaire as the ... -
Teaching and learning approaches for bachelor’s degree in home economics, food service industry program
(2020-01-07)The objective of this research was to study the satisfactions of students attending Bachelor’s Degree in Home Economics, Food Service Industry Program (2-year transfer program in cooperation with enterprises). To compare ... -
Product development of mushroom in moo yaw chips
(2020-01-07)The purpose of this study was developing formula and prototype of mushroom in Moo Yaw chips for food production. The mushroom could be used as fat replacer in meat products 100%. The products have water holding capacity, ...