Vol. 2 No. 1 (2024): January - June

View Vol. 2 No. 1 (2024): 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: 2024-01-26

Original articles

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

    Alicia Casariego, Raúl Díaz (Author)
    1-5
    DOI: https://doi.org/10.5281/zenodo.13996171

  • 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 (Author)
    6-13
    DOI: https://doi.org/10.5281/zenodo.13996191

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

    Rosa C. Hunt, Miriam Rodríguez (Author)
    14-19
    DOI: https://doi.org/10.5281/zenodo.13996218

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

    Giusseppe Modenesi, Pedro A. Badillo, Paul R. Pino (Author)
    20-25
    DOI: https://doi.org/10.5281/zenodo.13996254

Review articles

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

    Wellington D. Gallardo, Mario A. García (Author)
    26-34
    DOI: https://doi.org/10.5281/zenodo.13996283