Leading Article

Main Article Content

Kanjana Mahattanatawee


Basic knowledge in food chemistry and food technology has been used in the development of food products focusing on healthy, value added and variety of food products. In addition, the impact of food processing is continuing study of new products. In this Journal of Food Technology, Year 15, Issue 1 will present academic and research articles: Polyphenols-rich diets in postprandial glycemic control, utilization of sugarcane in new products, healthy drink with prebiotic, effect of drying process on properties of Bananas and Pumpkins, agar coating on coconut meat surface using electrostatic coating technique and lipid chemistry of winterized Lard oil.

Journal of Food Technology, Siam University has been published with the objective to disseminate research and service to society. Every article has been considered and proved by experts in the relevant fields from many educational institutions. The editorial board hopes that readers will gain useful academic knowledge and can be used as a reference for later.

Article Details

How to Cite
Mahattanatawee, K. . (2020). Leading Article. Journal of Food Technology, Siam University, 15(1). Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/245037