Vol. 4 No. 1 (2026): January - June

View Vol. 4 No. 1 (2026): 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: 2026-01-23

Original articles

  • Artisanal fermentation practices and nutritional profiles of Yosha and Philu, traditional fermented yak milk products of Bhutan

    Anooja Nair, Pasang Gyelmo, Pasang Lhamo, Vijay Raika (Author)
    1-9
    DOI: https://doi.org/10.5281/zenodo.18294016

  • Obtaining freeze-dried powdered dye from Hibiscus rosa-sinensis flowers

    José A. Arencibia, Dairon Iglesias, Ariel A. Vergel, Alicia Casariego (Author)
    10-16
    DOI: https://doi.org/10.5281/zenodo.18294106

  • Behavior of the parameters of the quality of ground beef lasagna stored at freezing conditions

    Yurisley Díaz, Azani Feito (Author)
    17-22
    DOI: https://doi.org/10.5281/zenodo.18294174

Review articles

  • Gut microbiome: influence on the clinical and nutritional treatment of type 2 diabetes mellitus

    Alberto J. Cevallos, Edison H. Arévalo, Mauricio G. Intriago (Author)
    23-41
    DOI: https://doi.org/10.5281/zenodo.18294243

  • Integrating plant proteins into sustainable food systems: a narrative review of challenges and opportunities

    Nyamhanga J. Nyagesera, Ketonze V. Ketu, Theresia P. Ngungulu, Sebastian S. Mosha, Ndi B. Bongjo, Gilbert G. M. Manga (Author)
    42-52
    DOI: https://doi.org/10.5281/zenodo.18294284