Published: 2021-01-01

บทบรรณาธิการ

Leading Article

Kanjana Mahattanatawee
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บทความวิชาการ (Academic Article)

Odour-Induced Saltiness Enhancement (OISE) for Sodium Reduction in Foods

Gonkana Thanarungroj , Varapha Kongpensook

1-9

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Metabolomics as an Emerging Technology for Molecular Authentication of Organic Food Products

Sarn Settachaimongkon, Marisa Kongboonkird

10-31

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บทความวิจัย (Research Articles)

Effects of Microwave Blanching Time and Puffing Temperature on Drying Time and Qualities of Crisp Banana

Surapit Tabtiang, Suwit Paengkanya, Somchart Soponronnarit

32-42

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Color and Odor Reduction of Fish Oil Obtained from Fish Meal Production

Chavanan Kaveewut, Wanchai Worawattanamateekul, Maruj Limpawattana, Wanwimol Klaypradit

43-58

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Evaluation of the glycemic index of RD43-rice, and its products by means of in vitro glucose digestion mimic techniques

Tarinee Nilkamheang

59-77

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The Effects of Drying and Steeping Conditions on Phenolic Contents and Antioxidant Activities of Lotus Petal Tea

Kunwadee Kaewka, Supatcha Kubglomsong, Supeeraya Arsa

78-88

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Guidelines for Authors - Journal of Food Technology, Siam University

89-94

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