Journal of Food Technology, Siam University covers the research of food science and technology such as food chemistry, food processing, food engineering, food microbiology and food quality assurance including nutrition, postharvest technology, packing technology and product development. Journal of Food Technology, Siam University is a double-blind peer reviewed journal which is published 2 issues per year in January and July. Articles submitted to the journal must be a work that has never been published before and not in the process of publishing in any other 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.

Published: 2020-01-01

Healthy Drink from Riceberry Rice with Black Bean and FOS-Prebiotic

Suphasit Aroonrungsawasdi, Ni-orn Chumsri, Teeranart Utarwuthipong


Effect of Hot-Air Drying Process on Properties of Dried Ripe Bananas and Pumpkins

Withu Choosri, Porntip Wiriyawattana, Phanlert Promsakha na Sakon Nakhon, Touchpong Choosri


Agar Coating on Coconut Meat Surface Using Electrostatic Coating Technique

Suthicha Chinnabutr, Sapphaya Thong-ngam, Pantaree Thepmala, Kobsak Kanjanapongkul


Study of Composition and Ratio of Fatty Acid and Shelf Life of Winterized Lard Oil

Issara Poljungreed, Parika Rungpichayapichet, Tiranun Srikanchai, Tanita Tanakamolpradit, Komkrich Sawasdee, Natpaphat Sirisukchaitavorn