Faculty of Home Economics Technology: Recent submissions
Now showing items 321-340 of 607
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Utilization coconut fiber added in kha nom tong muan
(2018-07-16)Abstracts The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan basic recipe on the 3 levels such 25 g. 50 g. and 75 g. by weight ... -
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 ... -
Relationship between personal factors and Thai tourists’ decision making on purchasing of one tambon One product Nonthaburi floating market
(2018-07-06)The purposes of this research were : 1. To study the personal factors of tourists 2. To The objective of this study was to investigate 1) personal factors of tourists 2) the decision making of purchasing One Tambon One ... -
Guideline for developing higher potential in food, processing operation of community enterprises, samut prakran province
(2018-07-06)The objectives of this study were :1) to evaluate the basic information, :2) to determine the operational status and problems, and :3) to study the potential development guidelines for the operation of community enterprises ... -
Development of beverage from Extracts of butterfly Pea and roselle
(2018-07-06)The objectives of this study were to (1) evaluate physical and chemical properties of the commercial beverages from fruit and vegetable extracts, (2) develop a beverage from butterfly pea and roselle extracts, (3) analyze ... -
Frozen riceberry flour khanom tien
(2018-07-06)The study aimed to :1) create a standard formula for frozen rice berry flour Khnom Tien, 2) study the defrosting process using a microwave, and 3) evaluate consumers’ acceptance. The physical properties, sensory evaluation, ... -
Nutrition knowledge of primary school students, anuban khon kaen school, khon kaen
(2018-07-05)The purposes of the study on nutrition knowledge of primary school students of Anuban Khon Kaen School, Khon Kaen were to 1) study the nutrition knowledge of primary school students and 2) compare their nutrition ... -
Knowledge and consumption behavior of trans fatty acids of hotel management and tourism students at santirat vocational college under patronage her Royal Highness Princess Bejaratana Rajasuda Sirisobhabannavadi, Bangkok
(2018-07-05)The purpose of this research are to investigate 1) personal factors of students majoring in Hotel and Tourism at Santirat Vocational College. 2) The students’ knowledge of trans fatty acids. 3) The students’ consumption ... -
Dietary behavior of long - living elderly in tambon tha phi liang, muang district, Suphanburi Province
(2018-07-05)The purposes of this research are to investigate 1) personal factors contributing to the longevity of elderly 2) the dietary behavior of long-living elderly and 3) the relationship between personal factors such as:gender, ... -
Development of thai custard dessert (khanom maw kaeng) by jerusalem artichoke powder for health
(2018-07-03)The purposes of this research were developing for health Thai custard dessert (Khanom Maw Kaeng) by using the Jerusalem artichoke powder and cereal cream instead of coconut cream. By using Jerusalem artichoke powder 3 ... -
Common ASEAN professional competency standard in food and food service of phuket vocational college students
(2018-07-03)This study aims to 1) Study the level of ASEAN professional common competency in the field of food manufacturing. 2) Study the level of ASEAN professional common competency in the field of food and beverage service 3) ... -
Product development thai lodchong containing sangyod brown rice flour
(2018-07-03)The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong, 2) study the change during storage, and 3) study the consumers’ acceptance. The physical properties, chemical ... -
Development of woman's wear seamless with pattern techniques
(2018-07-03)Objectives of this study were to design and develop seamless women's wear using pattern techniques and to study customer's satisfaction of seamless women's wear using pattern techniques. The researcher designed 5 categories ... -
Development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes
(2018-07-02)Development of table cloth products from Batik tie-dyed cotton fabric with waterproof finishes aimed 1) to study waterproof finishes process to Batik tie-dyed cotton fabric, 2) to test physical properties of Batik tie-dyed ... -
Satisfaction of suphanburi vocational college students studying foods and nutrition
(2018-07-02)This research study the purposes of the research are to:1) students learn the fundamentals of vocational education Suphanburi education in the field of food and nutrition Vocational certificate (vocational certificate) ... -
Product development of osmotically dehydrated banana peels. (musa sapientum)
(2018-07-02)This research aimed to investigate the suitable method to product osmotically dehydrated banana peels and determine its shelf life as well as consumer acceptation. It was found that the proper method was the slow osmotic ...