The Journal of Food Technology Siam University available in print was launched the first issue in 2004 by Faculty of Science, Siam University. Subsequently, the journal is made available online with ISSN 2651-1169 (Online) (ISSN old number) for scientific dissemination in the area of food science and technology and other related fields including nutrition and postharvest technology via the Thai Journals Online (ThaiJO). And ISSN new number, ISSN 2985-2528 (Online), starts using from October 30, 2023. The Journal of Food Technology is a peer-reviewed, biannually journal offering two issues (January-June) and (July-December).
Two types of peer-reviewed papers will be published: 1) Research articles are articles that are written according to article structure stating the problem(s), objectives of the work, research methodology, discussion and conclusions which contributes new knowledge to its field or further applications. 2) Review articles are articles that are written to present new aspects on the topic of current interest that include major findings and compile literatures form several sources or address in-depth interpretive and concise reviews on the academic aspects.
Articles submitted to the journal must be a work that has never been printed in any other journals before and not in the process of publishing in any journals. The articles published in the journal must be peer-reviewed by a minimum of three expert reviewers per article and operated by a double-blind assessment.
Vol. 18 No. 1 (2023): Journal of Food Technology, Siam University, Vol.18 No.1 January - June 2023
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Food technologists play a significant role in the development of food products. Applying basic science, food raw materials have been processed to add value and variety to meet the needs of consumers. This can be seen from the research articles in the Journal of Food Technology, volume 18, issue 1, which presents research results on high-pressure technology that contributes to meat tenderness, solar dome drying and effect of packing conditions, high resistant starch biscuits from purple sweet potato and local ingredients golden pompano and green caviar seaweed developed into a Thai sausage.
Food Technology Journal of Siam University has been published with the aim of disseminating research results and services to society. Every article has been reviewed by experts in related fields from many educational institutions. The editorial team hopes that readers will gain useful knowledge in academics and can also be used as a further reference.
ISSN 1686-3070 (Print)
ISSN 2651-1169 (Online)