Journal of Food Science and Gastronomy

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  Año 2025, Vol. 3, Número 1 (January - June). Texto Completo Ejemplar

  • Original articles

    • Preliminary characterization of palmiche flour (Roystonea regia) for food use

      Ernys León, Manuel G. Roca Argüelles, Juan González

      • Resumen
      • Texto completo

      págs. 1-7

      

    • Influence of must composition and clarification method on the properties of a wine made from orange juice

      Orlando Vargas, Claudia Espinosa, Yanelis Ruiz, Daliannis Rodríguez, Mario A. García

      • Resumen
      • Texto completo

      págs. 8-15

      

    • Development of cellulose-based films from rose stems with potential for food preservation

      Augusta Jiménez Sánchez, Hillary Cabezas Rodríguez, Romina Acurio Rocafuerte

      • Resumen
      • Texto completo

      págs. 16-21

      

    • Use of Moringa oleifera in culinary preparations at the “La Barraca” restaurant from the Hotel Nacional de Cuba

      Maylin L. Fernández, Yudenis Reyes Yudenis Reyes

      • Resumen
      • Texto completo

      págs. 22-28

      

  • Review articles

    • Extraction methods of bioactive compounds: A sustainability approach

      Yanelis Chongo

      • Resumen
      • Texto completo

      págs. 29-37