Journal of Food Science and Gastronomy

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  Año 2024, Vol. 2, Número 1. Dedicado a: January - June

  • Research articles

    • Chitosan as a natural emulsifier in mayonnaise: stability and effects on product quality

      Alicia Casariego, Raúl Díaz Torres

      • Resumen
      • Texto completo

      págs. 1-5

      

    • Effect of the addition of American cinnamon essential oil (Ocotea quixos) on the water vapor permeability of chitosan films

      Inalvis Escalante, Flor M. Fon Fay, Jorge A. Pino

      • Resumen
      • Texto completo

      págs. 6-13

      

    • Quality of sandwiches prepared at the Havana Gastronomy Basic Unit of CubaCatering S.A.

      Rosa C. Hunt, Miriam Rodríguez

      • Resumen
      • Texto completo

      págs. 14-19

      

    • Use of sweeteners in the preparation of a prickly pear (Opuntia ficus-indica) based preserve

      Giusseppe Modenesi, Pedro A. Badillo, Paúl Roberto Pino Falconí

      • Resumen
      • Texto completo

      págs. 20-25

      

  • Review articles

    • Junk food: analysis of risks, benefits, and social perception

      Wellington D. Gallardo, Mario A. García

      • Resumen
      • Texto completo

      págs. 26-34