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. 20 No. 2 (2025): Journal of Food Technology, Siam University, Vol.20 No.2 July - December 2025
Leading Article
The diversity of food-related research focuses on enhancing nutritional value by adapting traditional production processes, utilizing by-products from food industry production, and developing value-added food products to reduce food loss. This is evident in the research articles published in Volume 20, Issue 2 of the Journal of Food Technology, which present studies on: the effects of coffee bean processing methods and cold extraction on the quality of coffee beverages, the selection and use of microorganisms from fermented foods to increase probiotic strains with antimicrobial activity and to improve fermentation efficiency, the effects of limited hydrolysis of chickpea pomace on its functional and nutritional properties, the effects of enzymes on the physicochemical qualities of durian syrup, plant-based Kai Kolae product, and pasta products substituted with purple sweet potato flour.
The Journal of Food Technology, Siam University, is published to disseminate research and academic contributions to the wider community. All articles undergo rigorous review by experts from multiple institutions. The editorial board hopes readers will gain meaningful academic insights and find this publication a valuable reference for future work.
ISSN 2985-2528 (Online)
Published:
2025-12-25
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