April - June 2007 - Kasetsart University

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372 of biogenic amines in dry sausages. J. Assoc. Off. Anal. Chem.. Int. 76: 575-577. Eitenmiller, R. R., P. E. Koehler and J. O. Reagan. 1978. Tyramine in fermented sausages: factors affecting formation of tyramine and tyrosine decarboxylase. J. Food Sci. 43: 689–693. Flores, M., M. C. Aristoy and F. Toldra. 1996. Biogenic polyamines affect activity of aminopeptidase B and alanyl aminopeptidase from porcine skeletal muscle. J. Food Sci. 61: 13-27. Gardini, F., M. Martuscelli, M. A. Crudele, A. Paparella and G. Suzzi. 2002. Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amines content. Meat Sci. 61: 275-283. Halasz, A., A. Barath, L. Simon-Sakardi and W. Holzapfel. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 5: 42-49. Hernandez-Jover, T., M. Izquierdo-Pulido, M. T. Veciana-Nogues, A. Marin_e-Font and M. C. Vidal-Carou. 1997. Biogenic amines and polyamine contents in meat and meat products. J. Agric. Food Chem. 45: 2098–2102. Hughes, M. C., J. P. Kerry, E. K. Arendt, P. M. Kenneally, P. L. H. McSweeney and E. E. O’Neill. 2002. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci. 62: 205-216. Kasetsart J. (Nat. Sci.) 41(2) Khieokhachee, T., W. Praphailong, C. Chowvalitnitithum, S. Kunawasen, S. Kumphati, V. Chavasith, S. Bhumiratana and R. Valyasevi. 1997. Microbial interaction in the fermentation of Thai pork sausage, pp. 312–318. In Proceedings of the sixth ASEAN food conference , November 24–27, 1997. Singapore. Maijala, R., E. Nurmi and A. Fischer. 1995. Influence of processing temperature on the formation of biogenic amines in dry sausages. Meat Sci. 39: 9-22. Ordonez, J. A., E. M. Hierro, J. M. Bruna and L. de la Hoz. 1999. Changes in the components of dry-fermented sausages during ripening. Crit. Rev. Food Sci. Nutr. 39: 329-367. Rowan, N. J., J. G. Anderson and J. E. Smith. 1998. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Food. In B. J. B. Wood (ed.), Microbiology of fermented foods. Blackie Academic and Professional, London. Scanlan, R.A. 1983. Formation and occurrence of nitrosamines in foods. Cancer Res. 43 (Suppl.): 2435–2440. Vidal-Carou, M. C., M. Izquierdo-Pulido, M. C. Mart ′ yn-Morro and A. Marine-Font. 1990. Histamine and tyramine in meat products: relationship with meat spoilage. Food Chem. 37: 239-249.
Kasetsart J. (Nat. Sci.) 41 : 373 - 379 (2007) Product Development System in Pattern Construction System, Standard Body Measurement and Suitable Fitting Allowance for Thai Ladies Brand in Fashion Industry ABSTRACT Foengfurad Mungtavesinsuk Concept of the brand, theme of the design is the spirit of the collection in the fashion branding. But the Pattern Construction System, standard body measurement and suitable fitting allowance are the sustainable part for the branding in the market. The study found that most brands in Thailand did not correct and less detailed, about body measurement, standard sizing with appropriate fitting allowance for pattern construction and the pattern construction system. The objectives of this research, firstly the author used the Germany Pattern System and appropriate German standard body measurements to make pattern construction. The results showed that humans with different figures (and it does not matter in which country), the body type selected and the size range of body measurement are almost similar. Secondary, German Standard fitting allowance was applied to the Thai fashion industry. The results showed that the tight fit should be used for the first or second step (of fitting allowance) and the blouse item in second or third step of fitting allowance, etc. Additionally, the study found that through systemization, productivity increased and the cost of the product development was reduced. Key words: pattern construction, body measurement, fitting, fashion brand, fashion industry INTRODUCTION The fashion business is an exciting, stimulating, fascinating, ever changing, never the same. In fashion, as in everything else, there are always ups and downs, stops and starts. The movement of fashion is always forward, never backward. Its movements depend on the environment. From the designer to the consumer, everyone involved in the movement of fashion. As a business, fashion was once considered an art form controlled by designers who dictated its content. But fashion has now evolved into a science that can be measured and evaluated. Modern fashion manufacturing was born during the industrial revolution and has matured in the age of technology. Without machines, clothing could never be mass-produced. Technology has revolutionized the way fashion is made. Almost all stages of clothing production from design to delivery rely to same extent on technology. (Stone, 1990) Department of Textile Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand. e-mail: ofrm@ku.ac.th Received date : 02/08/06 Accepted date : 29/01/07
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April - June 2007 Volume 41 Number
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KASETSART JOURNAL NATURAL SCIENCE T
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Kasetsart J. (Nat. Sci.) 41 : 205 -
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harvesting time which started from
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y Chen and Paull (2000). Figure 1 a
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pineapple fruit allowed the accumul
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Kasetsart J. (Nat. Sci.) 41(2) 215
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Cluster analysis Cluster analysis u
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Table 3 (Continued) 1 2 3 4 5 6 7 8
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CONCLUSION AFLP markers classified
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difference of soil texture used in
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under wet soil condition planting.
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tropics. Following the expansion, w
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sealed in a plastic box with 1 cm w
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moisture content increment after so
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Frequency Frequency 30 20 10 0 20.0
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School, Kasetsart University. The a
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for combining ability of lines (Lam
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selective mass sibbing within indiv
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Although most of S 2-interfamily hy
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composite sets as used in this stud
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days. The numbers of calli producin
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the report of Ching (1982) showing
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clearly amplified bands generated b
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caused by either the recombination
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Kuhlmann, V. and B. Foroughi-Wehr.
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Xanthomonas fuscans subsp. aurantif
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was collected and washed with 70% e
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expected size was amplified with 35
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eaction technique has been used for
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Schaad, N.W., D. Opgenorth and P. G
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MATERIALS AND METHODS Model descrip
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calculated TF value calculated TF v
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sincere gratitude and deep apprecia
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1989). In monogastrics, the inclusi
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of all LLS samples in this study we
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Melbourne, Parkville, Victoria. Goe
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considered responsible for low prod
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mineral supplementation suggested b
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Body weight chane (kg/head) 32 30 2
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CONCLUSION AND RECOMMENDATION With
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SAS. (Statistical Analysis System).
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genes covering a variety of desirab
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mg/l NAA and 0.5 mg/l zeatin) incub
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5. Purification by various sucrose
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as the culture period increased. So
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culture, pp. 1-20. In L.C. Fowke an
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GC. Analytical methods Total carboh
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ash. The crude hot water polysaccha
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spirulan (H-SP), and a desulfated c
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Page 121 and 122: cells often displayed an increased
Page 123 and 124: LITERATURE CITED Bell, T.A. and D.V
Page 125 and 126: for alternative sources of supply.
Page 127 and 128: BR2.1.2 formed the same clade with
Page 129 and 130: supplement with glutamate (Iida et
Page 131 and 132: optimal for S. limacinum BR2.1.2 fo
Page 133 and 134: fluorescent lamp at 1.5 kLux develo
Page 135 and 136: Kasetsart J. (Nat. Sci.) 41 : 335 -
Page 137 and 138: Wisconsin, USA). Total extracted RN
Page 139 and 140: RESULTS Cloning and sequencing of m
Page 141 and 142: Expression of rmIL-2 and purificati
Page 143 and 144: other strains of mice have differen
Page 145 and 146: dose interleukin-2 therapy promotes
Page 147 and 148: The chitosano-oligosaccharides are
Page 149 and 150: enzyme and cells were maximized by
Page 151 and 152: of crude chitosanases. Fortunately,
Page 153 and 154: Relative activity (%) 100 80 60 40
Page 155 and 156: Uchida, K. Tateishi, O. Shida and K
Page 157 and 158: MATERIALS AND METHODS 1. Materials
Page 159 and 160: without coating and coated with pec
Page 161 and 162: in Table 5-7. It was found that the
Page 163 and 164: Kasetsart J. (Nat. Sci.) 41 : 363 -
Page 165 and 166: the cultures at 10,200 × g for 15
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Page 169 and 170: y lysine- and tyrosine-decarboxylas
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Page 175 and 176: As the 25 companies were divided in
Page 177 and 178: All the data comes up with informat
Page 179 and 180: as piece “A” or straight as pie
Page 181 and 182: et al. (1998); Zeng (2000); and Tal
Page 183 and 184: p 1, i * Kasetsart J. (Nat. Sci.) 4
Page 185 and 186: c ≤ c2 jq2 j n q p k p * 2, j , ,
Page 187 and 188: algorithm would consider RM 5, prio
Page 189 and 190: Kasetsart J. (Nat. Sci.) 41(2) 389
Page 191 and 192: the maximum deviation of about 10%.
Page 193 and 194: Stock Quantities Using Heuristic Op
Page 195 and 196: which dynamically and automatically
Page 197 and 198: 2. Framework architecture and compo
Page 199 and 200: Risk (VaR) calculation which was im
Page 201 and 202: Throughput (job/sec) 7 6 5 4 3 2 1
Page 203 and 204: Speed up 40 35 30 25 20 15 10 5 0 F
Page 205 and 206: and discovery, resource selection a
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