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)