Vol. 35 No. 2 (2025)

Mayo-Agosto

Published: 2025-10-08

Original articles

Development of a fermented dairy dessert

Yisel León-Alomá, Urselia Hernández-López, Ivania Rodríguez-Álvarez, Carola Iñiguez-Rojas, Margarita Nuñez de Villavicencio- Ferrer, Pablo Antonio Pérez-Aldana

1-8
- pdf (Spanish)
Vitamin-enriched yogurt for pregnant women

Yisel León-Alomá, Urselia Hernández-López, Ivania Rodríguez-Álvarez, Carola Iñiguez-Rojas, José Luis Rodríguez-Sánchez

9-15
- pdf (Spanish)
Modeling the convective drying kinetics of coconut chips pretreated with osmotic dehydration

Claudia Ramírez-Alfonso, Daniela Cabrera-Roque, Pablo Antonio Pérez-Aldana

16-25
- pdf (Spanish)
Technological process for obtaining coconut water by heat treatment

Claudia Ramírez-Alfonso, Margarita Nuñez de Villavicencio- Ferrer, Urselia Hernández-López, Ana Silvia Falcó-Manso, Ivania Rodríguez-Álvarez, Anier Campos-Muiño , José Luis Rodríguez-Sánchez, Daimi Rosabal-Gálvez

26-31
- pdf (Spanish)
Nutritional status and risk of abdominal adiposity in a labor environment

Aracelys Herrera-Martínez, Hilda Noemí Chávez-Valle, Ivania Rodríguez-Álvarez, Urselia Hernández-López, Mayté Más-Gómez

32-40
- pdf (Spanish)
Technological process of coconut flour from non-defatted pulp

Daniela Cabrera-Roque, Claudia Ramírez-Alfonso, Ana Silvia Falcó-Manso, Margarita Nuñez de Villavicencio- Ferrer, Anier Campos-Muiño , José Luis Rodríguez-Sánchez, Ivania Rodríguez-Álvarez

41-45
- pdf (Spanish)
Evaluation of a pastry product made with corn flour (zea mays) variety tizate

Mariana Luz Guzmán-Cruz, Ever Alexis Martínez-Aguilar, Ana Cecilia Segreda-Rodríguez

46-54
- pdf (Spanish)
Peach flavoring development with green notes

Milenis Rondón-González, Ariel Ortega-Luis, Stephanie Polanco , Sheyla de la C. Canteros-Ruiz

55-62
- pdf (Spanish)
Sensory analysis in the development of a flavoring similar to roasted hazelnut

Cira Duarte-García, Ariel Ortega-Luis, Karina Machado-Frade

63-74
- pdf (Spanish)