The Journal of Food Technology Siam University available in print (ISSN 1686-3070) was launched the first issue in 2004 by Faculty of Science, Siam University. Subsequently, the journal is made available online (ISSN 2651-1169) 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). 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 two expert reviewers per article and operated by a double-blind assessment.
Vol. 17 No. 1 (2022): Journal of Food Technology, Siam University, Vol.17 No.1 January - June 2022
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Basic sciences in chemistry, physics, biology lead to knowledge of food chemistry, food processing, food engineering, food microbiology and food product development. All these implements to add value to food and meet the needs of consumers. This can be seen from research articles in the Journal of Food Technology, volume 17, Issue 1, which present the results of the development of chicken dipping sauce recipe, which is a popular dipping sauce for Thai food; Effect of replacing wheat flowers with drought-tolerant crop plants on the pasting behavior of bread and changes in the quality of bread during storage; Effect of plant protein types on quality of vegetable meat products, and the effect of extraction method on physical and chemical properties of pectin from ripe bananas.
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.