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. 1 (2025): Journal of Food Technology, Siam University, Vol.20 No.1 January - June 2025
Leading Article
The development of healthy foods using various plant protein sources, including the development of low-sodium foods, is a food trend that has been continuously developed. This can be seen from the research articles in the Journal of Food Technology, volume 20, Issue 1, which presents the research results of the development of tempeh production from various beans as a healthy snack. The use of small high-protein aquatic plants Wolffia through blanching but still maintaining color and antioxidant properties to be used as raw materials for processing into various food products. Reducing sodium in the fermentation process has been a subject of study maintaining the quality and safety of fermented products.
The 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 2985-2528 (Online)
Published:
2025-06-26
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