Faculty and Institute (คณะและสถาบัน): Recent submissions
Now showing items 2381-2400 of 3484
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Effect of different colchicine concentrations on the morphology of physic nut (jatropha curcas l.)
(2015-05-22)Physic Nut (Jatropha curcas L.) was a narrow genetic based plant, resulting in low productivity. Colchicine application was a mutation technique that could induce genetic variability for plant improvement. In this study ... -
Effect of processing methods on product quality of puffed job’s tears snack
(2015-05-22)This research aims to study the process of puffed Job’s Tears in order to decrease its frying process so that Job’s Tears could be aerated by cooking in a microwave oven. The optimum processing conditions for producing ... -
The study and development of actions based on the production of home furnishings from the weeds Vine and the Mimosa diplotricha the village of ban nong scheme for the production, processing prachantakham prachinburi
(2015-05-22)This research study and development of actions based on the production of Home Furnishings from the weeds Vine and the Mimosa diplotricha. The village of Ban Nong scheme for the production, processing. Prachantakham ... -
Physical properties and consumer acceptance on cotton ball cakes added color powder from carissa carandas l. mixed with maltodextrin
(2015-05-22)The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10, 13 and 16 %). The physical properties and consumer acceptance ... -
A study on dragon fruit varieties and effects of fertilizers on yield and quality of dragon fruit (hylocereus undatus)
(2015-05-22)A study on Dragon fruit variety and effects of fertilizer on yield and quality of Dragon fruit (Hylocereus undatus) was conducted at Rajamangala University of Technology Suvarnabhumi, Huntra, Ayutthaya from October ... -
Heritability, correlation and path coefficient of downy mildew, yield and yield components in cucumber
(2015-05-22)The relativity of the Downy Mildew (45 and 60 days after transplanting) for 109 lines in both yield and yield components of cucumber from July 2012 to March 2013 was studied at Agricultural Technology Research Institute ... -
Antibacterial activities of the crude extract of acrostichumaureum l. growing at Rajamangala University of Technology Srivijaya, Trang Campus
(2015-05-22)The aim of this research was to study the antibacterial activities of crude extract, with hexane, from the leaves, stems, corms and roots of Acrostichumaureum L. by disc diffusion method against the pathogens viz., Bacillus ... -
Development of parent stock of thai indigenous chicken : chee by selection index
(2015-05-22)This research aimed to develop a flock of Thai indigenous chicken namely Chee with pure white feather in order to meet the requirement of domestic consumption and export of meat chickens. The genetics on growth must be ... -
Effects of tomato lycopene on physicochemical and sensory properties of mayonnaise
(2015-05-22)The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk, formula 2; egg yolk, formula 3; white egg). The effect of tomato lycopene ... -
The optimization of formulation and cost on homemade dairy yogurt
(2015-05-22)The objective of this study was investigate the optimal formulation of Homemade dairy yogurt that 100 percent of dairy milk, ratio of dairy milk to skim milk powder and milk powder was 90:10, 85:15 and 80:20 respectively, ... -
The effect of using fishes condensate as feed containing on rearing of climbing perch (anabas testudineus bloch)
(2015-05-22)The experiment on using of different levels fishes condensate as feed contain in climbing perch (Anabas testudineus Bloch). To study on growth rate (SGR), feed conversion ratio (FCR), protein efficiency ratio (PER) and ... -
Effects of foaming agents on the quality of mahajanaka mango by foam-mat drying
(2015-05-22)Mahajanaka mango (Mangifera indica L.), the yellow fruit had identity on color, aroma and sweet taste. It had the highly potential to develop into a powdered beverage with a aroma and flavor similar to fresh fruit juices ... -
The quality and consumer acceptance of corn milk powder with sugar coating and pasteurized process
(2015-05-22)The objective of this research was studied the quality and consumer acceptance of corn milk with sugar coating process and pasturization by selected from three corn milk formula. The first formula was the most appropriate. ... -
Consumer acceptance and quality of ready to drink mahajanaka mango juice
(2015-05-22)Mahajanaka mango juice was health benefits and was a source of vitamins, especially vitamin A in the form of beta carotene, which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ... -
The participatory learning process of leaung rice 11 production without toxic substance case study : khoklam village kamalasai district kalasin provice
(2015-05-22)This research aims to study participatory learning process to strengthen rural communities through Leaung Rice 11 production which promotes self-reliability and capability of the communities. This is a participatory action ... -
Perception and participation in food safety program of health personnel in muang kamphaengphet
(2015-05-22)The objectives of this survey research are to study perception, participation, and relationship of the factors influence the participation in food safety program. The population was health personnel with purposive sampling ... -
Manufacturing valuation for the standards for community products in kamphaeng phet province
(2015-05-21)The objective of this study is to upgrade the quality of community product manufacturers in Kamphaeng Phet province to the national and international level of the standard for community products by using a knowledge ... -
Quality changes of nile tilapia fillets dipped in phosphate solution and coated with chitosan kept in refrigerated storage
(2015-05-21)Dipping of Nile Tilapia (Oreochromis niloticus) fillets in the mixture solution of 2.0% sodium pyrophosphate and 0.5%sodium triphosphate and coating with 0.0,0.3,0.6,0.9 % chitosan solutions, drained, packed in polyethylene ... -
Teaching-learning models on acceptance and learning development in food processing of agro-industry student, RMUTSV
(2015-05-21)Student satisfactory survey in Food Processing courses held at Rajamangala university of Technology Srivijaya, was carried out. Twenty four undergraduate students in the program of Food Science and Technology were selected ... -
Processing of fish tofu product from fresh water fish in bo-klue district, nan Province
(2015-05-21)The research aimed to study the processing of fish tofu from fresh water fish such as Pla Pluang Hin (Neolissochilus stracheyi), Pla Jad (Hypsibarbus malcolmi) and Pla Mum (Scanphiodonichthys acanthopterus) ...