Vol. 1 No. 1 (2023): January - June

View Vol. 1 No. 1 (2023): January - June

All content published in the Journal of Food Science and Gastronomy is available under the Creative Commons Attribution-NonCommercial-ShareAlike (CC BY-NC-SA 4.0) license. This allows for the reading, downloading, distribution, and citation of articles in any medium or format, as long as it is not for commercial purposes and appropriate credit is given to the authors.

Published: 2023-01-31

Original articles

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

    Jorge Cruz, Mario A. García, Nilia de la Paz (Author)
    1-7
    DOI: https://doi.org/10.5281/zenodo.13974644

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

    Orlando Vargas, Evelyn A. Rivera (Author)
    8-11
    DOI: https://doi.org/10.5281/zenodo.13974886

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

    Olga González, Rosa E. Sánchez, Yenisé Elledías (Author)
    12-15
    DOI: https://doi.org/10.5281/zenodo.13975021

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

    Yelaín Álvarez, Raúl Díaz (Author)
    16-21
    DOI: https://doi.org/10.5281/zenodo.13975044

Review articles