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. 19 No. 2 (2024): Journal of Food Technology, Siam University, Vol.19 No.2 July - December 2024
Leading Article
Biodiversity, especially the diversity of food sources in Thailand, includes both plants and animals. In addition to the main nutrients, protein, fat, and carbohydrates, some foods also contain phytochemicals that promote good health in humans. Different methods of food processing and extraction of important substances affect both the quantity and quality of such active substances. This can be seen from the research article in the Journal of Food Technology, Volume 19, Issue 2, which presents the effect of heating method on phenolic and flavonoid content and antioxidant activity of Velvet bean (Mucuna pruriens var utilis), the effect of extraction methods on fatty acid composition chemical and physical characteristics of oil from House Crickets (Acheta domesticus).
Food Technology Journal of Siam University has 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 2985-2528 (Online)
Published:
2024-12-26
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