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.