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)