Leading Article

The diversity of food-related research focuses on enhancing nutritional value by adapting traditional production processes, utilizing by-products from food industry production, and developing value-added food products to reduce food loss. This is evident in the research articles published in Volume 20, Issue 2 of the Journal of Food Technology, which present studies on: the effects of coffee bean processing methods and cold extraction on the quality of coffee beverages, the selection and use of microorganisms from fermented foods to increase probiotic strains with antimicrobial activity and to improve fermentation efficiency, the effects of limited hydrolysis of chickpea pomace on its functional and nutritional properties, the effects of enzymes on the physicochemical qualities of durian syrup, plant-based Kai Kolae product, and pasta products substituted with purple sweet potato flour.

The Journal of Food Technology, Siam University, is published to disseminate research and academic contributions to the wider community. All articles undergo rigorous review by experts from multiple institutions. The editorial board hopes readers will gain meaningful academic insights and find this publication a valuable reference for future work.

ISSN 2985-2528 (Online)