Faculty of Home Economics Technology: Recent submissions
Now showing items 481-500 of 607
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Factors affecting to attitude to work in factory of garment industry of students in faculty of home economics technology rajamangala university of technology phra nakhon
(2014-06-25)This research aims to study the factors affecting the attitude of students in faculty of home economics technology, towards work in factory of garment industry. Contain factor of personal characteristics of students, the ... -
Study of utilization of waste silk yarn for making women accessories
(2014-06-25)The objectives of this research are to use waste silk yarn for making women accessories and transfer the created technology to a women community in Surin Province. The required information for product design was collected. ... -
Improvement of Quality and Extension of Storage Life of carved fruits and vegetables
(2014-06-24)The objective of this research was to find the suitable types of carving style for five fruits and vegetables, e.g., pumpkin, carrot, radish, cantaloupe and Japanese cucumber. Physiological changes and methods to improve ... -
A rapid processing of Khanom Ja-Mongkut
(2014-06-24)Ja Mongkut is a kind of Thai dessert which the process is complicated. The most important processes is roasted watermelon seeds with sucrose solution to make the sugar gains like a thorn shaped that spent about 180-240 ... -
Study on orchid garland shelft life
(2014-06-24)Dendrobium Orchid is a popular flower used in garlands because of its large and colorful petals. Accordingly, this study aims to research methods to preserve the freshness of Dendrobium Orchid by soaking orchid before ... -
Malekcaboke cookies
(2014-06-24)The purpose of Malekcaboke Cookies is reciprocation malekcaboke in 4 levels : 25% 50% 75% and 100% of the weight of cashews nut in Refrigerates Cookies And study 4 levels : 25% 50% 75% and 100% ... -
Supplementation of Fiber in Macaron Product with Sangyod Rice Bran
(2014-06-24)The objective of this research to study the three formula basic of macarons, amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of ... -
A Study of seasoning Watermelon shell Process
(2014-06-23)The research on “A Study of Seasoning Watermelon shell Process ” had objectives of study to develop product of Watermelon shell jam from changing the prototype recipe of pineapple jam. The researchers altered the recipe ... -
Development of Thai Dessert Products from Used Coconut Residue
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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 ... -
A Case study of the effects of arts and crafts activities for rajvithi home for girls in bangkok
(2014-03-01)This pre-experimental research, presented by one -shot case study design, aimed to study the effects of arts and crafts activities for Rajvithi Home for Girls in Bangkok. The target group was teenagers between the age of ...