Leading Article

Biodiversity, especially the diversity of food sources in Thailand, includes both plants and animals. In addition to the main nutrients, protein, fat, and carbohydrates, some foods also contain phytochemicals that promote good health in humans. Different methods of food processing and extraction of important substances affect both the quantity and quality of such active substances. This can be seen from the research article in the Journal of Food Technology, Volume 19, Issue 2, which presents the effect of heating method on phenolic and flavonoid content and antioxidant activity of Velvet bean (Mucuna pruriens var utilis), the effect of extraction methods on fatty acid composition chemical and physical characteristics of oil from House Crickets (Acheta domesticus).

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.

ISSN 2985-2528 (Online)

Published: 2024-12-26

The Effect of Heating Method on Phenolic and Flavonoid Content and Antioxidant Activity of Velvet Bean (Mucuna pruriens var. utilis)

Arusa Chaovanalikit, Potjana Nudnim, Sukanya Mingyai, Soraya Ketjarut, Treesin Potaros, Wararat Prempiyakit

77-86

Effect of Extraction Methods on Fatty Acid Composition, and Chemical and Physical Characteristics of Oil from House Crickets (Acheta domesticus)

Chitraporn Ngampeerapong, Kanjana Nakprasom, Wiwat Wangcharoen, Nunnapat Rahong, Tada Changpradit, Thvunrud Waseeanuruk, Nattapol Tangsuphoom

87-101