Leading Article

Knowledge and understanding of the principles of food science leading to applications in food processing, food product development, shelf-life stability and safety for consumers. This issue can be seen in a research article in the Journal of Food Technology, volume 18, Issue 2, which presents the production of carboxymethyl cellulose from young longan fruit waste, quality and shelf-life extension of Golek curry paste, product development of fermented mushroom (Nham-Hed) with local rice varieties, low calorie salad dressing from jasmine rice bran oil extract and instant juice powder from half-ripe Carissa carandas L.

Food Technology Journal of Siam University has been 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)