Vol. 2 No. 2 (2024): July - December

View Vol. 2 No. 2 (2024): July - December

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: 2024-07-30

Original articles

  • Optimization of the hydroalcoholic extraction process of oregano (Origanum vulgare L.)

    Sixto A. Gavilanez, Jaime O. Rojas (Author)
    1-7
    DOI: https://doi.org/10.5281/zenodo.13996953

  • Physical and chemical properties of chitosan salts obtained from common lobster chitin (Panulirus argus)

    Nilia de la Paz, Mirna Fernández, Jarol A. Hernández, Mario A. García (Author)
    8-16
    DOI: https://doi.org/10.5281/zenodo.13996969

  • Use of Cuban sardines in anchovy production: analysis of physicochemical and sensory factors

    Iván N. Chaple, Oscar Ros (Author)
    17-23
    DOI: https://doi.org/10.5281/zenodo.13996977

  • Pairing guide of typical dishes from Riobamba city as a tourist information resource

    Jessica P. Chaglla, Carolina G. Herrera (Author)
    24-31
    DOI: https://doi.org/10.5281/zenodo.13996985

Review articles

  • Comprehensive analysis of bee honey: from chemical composition to sensory characterization

    Daliannis Rodríguez, Edwin R. Cevallos (Author)
    32-40
    DOI: https://doi.org/10.5281/zenodo.13996987