Leading Article

The development of functional foods for health remains a continuously growing trend, enhancing food value by leveraging local biodiversity, such as Thai rice varieties and indigenous herbs. This is evident in this current issue (Volume 21, Issue 1) of the Journal of Food Technology, which features research on the product development of Sangyod Phatthalung rice flour crackers, Gleeb-Lum-Duan (Thai shortbread cookies) formulated with Khao Bou Yod Mung rice flour, and Thai herbal kombucha.

The Journal of Food Technology, published by Siam University, aims to disseminate research findings and provide academic services to society. All contributed articles have undergone a rigorous peer-review process by experts from various academic institutions. The editorial board sincerely hopes that readers will find this issue intellectually beneficial and valuable for future academic reference.

ISSN 2985-2528 (Online)

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)

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)

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)

Leading Article

The aim of research on food products development has been to increase nutritional value, a variety of food products and extend shelf life to meet the needs of consumers interested in healthy food and convenience. This can be seen from the research articles in the Journal of Food Technology, volume 19, issue 1, which presents the development of food products and extending the shelf life of pasteurized mashed ripe Gros Michel Bananas, high protein plant-based milk, Toddy Palm seeds packed in retort pouch and sugar-free riceberry rice pearl enriched with dietary fiber.

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)

Leading Article

Knowledge and understanding of the principles of food science leading to applications in food processing, food product development, shelf-life stability and safety for consumers. This issue can be seen in a research article in the Journal of Food Technology, volume 18, Issue 2, which presents the production of carboxymethyl cellulose from young longan fruit waste, quality and shelf-life extension of Golek curry paste, product development of fermented mushroom (Nham-Hed) with local rice varieties, low calorie salad dressing from jasmine rice bran oil extract and instant juice powder from half-ripe Carissa carandas L.

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)

Leading Article

Food technologists play a significant role in the development of food products. Applying basic science, food raw materials have been processed to add value and variety to meet the needs of consumers. This can be seen from the research articles in the Journal of Food Technology, volume 18, issue 1, which presents research results on high-pressure technology that contributes to meat  tenderness, solar dome drying and effect of packing conditions, high resistant starch biscuits from purple sweet potato and local ingredients golden pompano and green caviar seaweed developed into a Thai sausage.

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 1686-3070 (Print)

ISSN 2651-1169 (Online)

Leading Article

Basic sciences have been applied to food processing into various types of food products to add value to food and meet the needs of consumers. It has nutritional value that is healthy and safe. As can be seen from this research articles in the Journal of Food Technology, volume 17, Issue 2, presenting the results of the ultrasound on browning and antioxidant activity of fresh-cut unripe mango; Corona Wind drying on drying kinetics, color changes and shrinkage of ripe mango; the physicochemical and antioxidant properties of Ma Khuan dipping sauce thickened by xanthan gum; reduced-fat coconut milk products; developed instant noodles by partially replacing wheat flour with unripe banana flour; effects of different processing of orthodox and modified CTC of Assam black tea; techniques for the detection of contaminated porcine DNA in halal food.

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.

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.