Journal of Food Science and Gastronomy

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  Año 2023, Vol. 1, Número 1. Dedicado a: January - June

  • Research articles

    • Effect of chitosan addition on the inhibition of lipid oxidation in ground pork

      Jorge Cruz, Mario A. García, Nilia de la Paz

      • Resumen
      • Texto completo

      págs. 1-7

      

    • Development of alcoholic fermented beverages from coconut water (Cocos nucifera L.)

      Orlando Vargas, Evelyn Andrea Rivera Toapanta

      • Resumen
      • Texto completo

      págs. 8-11

      

    • Behavior of physical, chemical, and microbiological attributes in ketchup during storage

      Olga González, Rosa E. Sánchez, Yenisé Elledías

      • Resumen
      • Texto completo

      págs. 12-15

      

    • Evaluation of selected dishes from the cold area of the Havana Catering Base Business Unit

      Yelaín Álvarez, Raúl Díaz Torres

      • Resumen
      • Texto completo

      págs. 16-21

      

  • Review articles

    • Natural colorants in the food industry: the role of anthocyanins and their spray drying process

      Daliannis Rodríguez

      • Resumen
      • Texto completo

      págs. 22-34