Vol. 3 No. 1 (2025): January - June

View Vol. 3 No. 1 (2025): 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: 2025-01-31

Original articles

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

    Ernys León, Manuel G. Roca-Argüelles, Juan González (Author)
    1-7
    DOI: https://doi.org/10.5281/zenodo.14610369

  • 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 (Author)
    8-15
    DOI: https://doi.org/10.5281/zenodo.14610503

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

    Augusta Jiménez-Sánchez, Hillary Cabezas-Rodríguez, Romina Acurio-Rocafuerte (Author)
    16-21
    DOI: https://doi.org/10.5281/zenodo.14610531

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

    Maylin L. Fernández, Yudenis Reyes (Author)
    22-28
    DOI: https://doi.org/10.5281/zenodo.14610608

Review articles

  • Extraction methods of bioactive compounds: a sustainability approach

    Yanelis Chongo (Author)
    29-37
    DOI: https://doi.org/10.5281/zenodo.14610634