The research team had thought of studying the properties of natural fermented Maieng extract as an important antioxidant substance in cosmetics. to transfer to the Sakadee community Nan Province. The research had started at the development of a natural fermentation process studied the extraction process yielding important substances from natural Miang fermentation and evaluated the antimicrobial activity and anti-oxidation of bioactive extracts. The outcome studies were transferred including the extraction process of bioactive compounds and formulations in skin cream cosmetics. It was demonstrated that natural fermentation by adding clean disinfected water or fermentation with a stock of Lactic acid bacteria isolated from Miang fermented water in anaerobic conditions for 2 weeks the efficiency and characteristics of fermentation were not significantly different. In the process of extracting bioactive substances with ethanol by soaking the extracts with water and virgin coconut oil with the maceration method at room temperature and shaking in 80% ethanol for 3 hours resulted in a high content of antioxidant properties. In addition the developed approach influenced the characteristics of fermented Miang meat well accepted by the users. This fermented Miang extract was acceptably used to make fermented Miang products for further sale. With the potential of Miang fermented extract in antimicrobial activity therefore the extract has been made a face cream product and tested for user acceptance. From preliminary testing it was found that the facial product with the fermented Miang extract to be satisfactory and did not cause allergic reactions. It had the ability to reduce wrinkles could clear face and transferred to the community focusing on the needs of users in the community. The community could make such face cream products and processed the commercial Miang extract cream that are acceptable to general consumers.

The purpose of this research was to study the characteristics of the audit committee to reduce the companys chances of receiving modified audit opinions from the audit. This study used the data from the annual reports of the companies listed on the Stock Exchange of Thailand between the year 2015 to 2018. The data used were the audit committees and modified audit opinions of 211 companies consisted of 92 industrial product companies and 119 companies in service provider category. The variable data were analyzed by using descriptive statistics and inferential statistics then the logistic regression correlation analysis Pearson correlation matrix and logistic regression analysis were used to test the hypotheses. The independent variables were audit committee characteristics consisted of the independence size number of meetings and accounting or financial expertise. The dependent variable was the modified audit opinions. The results revealed that the number of meetings of the audit committee was the only variables of the audit committee characteristics that showed a positive correlation with the modified audit opinions. There was no significant relationship between the independence of the audit committee the audit committee size the expertise in accounting or finance and the modified audit opinions. The equation of predicting the characteristics of the audit committee which is an important part of corporate governance significantly showed that it had no influence on reducing the chance that the company would receive a modified audit opinion. However the research results suggested the evidences in policy implications and operation of corporate governance in characteristics of effective audit committee. The audit committee meetings not only the numbers but also the quality of the meetings should be considered to enhance corporate governance efficacy concerning the quality of financial reports

Changes in any circumstances tended to be faster no matter on the aspect of economic social or culture. Especially changes as we had stepped into the 21st century a technology driven creative and innovative era. Therefore the organizations were unavoidably to process with changes because the former successful management and operation may be outdated and prevented the organizations to attain the goals. From this significance the researcher then interested to study on “the influences of Job characteristics and perceived organization support affect to adjustment and performance of employee: a case study of Siam Commercial Bank in Nonthaburi province.” Research objective was to study on the influences of Job characteristics affect to adjustment of employee the influences of perceived organization support affect to adjustment of employee and the influences of employee adjustment affect to performance of employee. Questionnaire was used as the tool for data collection from 255 samples. Data analysis was to seek for the relationship between variables using CFA and hypotheses testing via Structural Equation Modeling (SEM). It was found from the results that Job characteristics perceived organization support and employee adjustment had p-value that lesser than 0.05. Therefore this can be summed that work attributes and perceived organization support had the positive influences toward employee adjustment. In addition the employee adjustment had positive relationship with employee performance. According to the results organization leader shall foresee the significance of work assignment and supporting system to motivate for work inspiration. It was to form the internal motivation positive thinking and attitude to boost up the team spirit. This would result on creativity and novel things. Moreover it would consider to take good care on the needs and differences of each person to promote for good relationship and work support or development for person to achieve their own and mutual goals.

The objective of this research was to study the effect of substitution of wheat flour with Cavendish banana flour on specific volume density antioxidant activity and the sensory acceptance of bread using Cavendish banana flour instead of wheat flour as 0% (control) 10% 20% and 30% of the total flour weight. It was found that an increasing amount of Cavendish banana flour caused the darker of the bread appearance and the specific volume of the bread decreased from 4.22 to 2.69 cm3/g while the bread density increased from 0.24 to 0.37 g/cm3. The total phenolic content and antioxidant activity of the bread made of Cavendish banana flour instead of wheat flour were significantly greater than the control bread (p<0.05). Also the sensory acceptance scores by panelists in terms of appearance color aroma taste texture and overall acceptance of bread using 10-30% of Cavendish banana flour content were not significantly different compared to the control bread (p>0.05) . Therefore the bread using 30% Cavendish banana flour gave the highest amount of total phenolic compounds and antioxidant activity with well accepted by consumers.

The purposes of the research were to study 1) entrepreneurial intention of students of Rajamangala University of Technology Phra Nakorn; 2) entrepreneurial characteristics of students of Rajamangala University of Technology Phra Nakorn and 3) predicting power of the students’ entrepreneurial characteristics on their entrepreneurial intention. The population were 375 third- and fourth-year students in every faculty enrolling in the academic year 2020. The research tool was questionnaires. The statistical data analysis was performed by frequency percentage mean and standard deviation. T-test One-way ANOVA Pearson Correlation Coefficient and Multiple Regression Analysis were used to examine hypothesis. The finding of the study: 1) Most of the students taking the questionnaires are female (62.40%) aged 21 years (43.70%) half of them are in the third-year (54.90%) and in the faculty of Business Administration (33.10%). Most of students’ fathers (38.70%) and mothers (45.10%) are business owners. 2) According to the students’ entrepreneurial intention it was at a moderate level (x̄= 3.95 S.D = 0.617). The highest mean score is a great willing for entrepreneurial intention after graduation (x̄ = 4.13 S.D = 0.901).The lowest mean score is no willing for entrepreneurial intention after graduation (x̄ = 3.43 S.D = 1.001). Reasons for entrepreneurial intention are to have their own businesses /or to be independent (81.65%). As for types of businesses they intend to become entrepreneurs of food/ restaurant/ cafeteria/ bakery shop (72.10%). 3) Due to the students’ entrepreneurial characteristics it was at a moderate level (x̄= 4.13 S.D =0.482). The highest mean score is Need for Achievement (x̄ = 4.22 S.D = 0.597). The lowest mean score is Risk Taking (x̄ = 4.02 S.D = 0.597). 4) There were significant differences in entrepreneurial characteristics of students’ sex age learning program fathers’ occupations mothers’ occupations and families’ income at 0.05 while there was no significant differences in entrepreneurial characteristics of students’ college years. 5) Predicting power of the students’ entrepreneurial characteristics on their entrepreneurial intention was .660. Three types of the students’ entrepreneurial characteristic factors on entrepreneurial intention were Autonomy Innovativeness and Risk taking.