Vol. 36 No. 1 (2026)

Published: 2026-04-30

Original articles

Production of a natural dye powder from the pacific sea flower (Hisbiscus rosa sinensis l.).

Melissa Felicó-Romero, José Ariel Arencibia-Sánchez, Alicia Casariego-Año

1-9
- pdf (Spanish)
Storage study of the pound cake enriched with vitamins and minerals

Gwendolyne Hernández-Rodríguez, Marta Álvarez-González

10-14
- pdf (Spanish)
Evaluation of the cooking stage of ham produced at ‘‘El MIÑO” through the use of digital tools

Ailyn Caridad Texido-Paz, Guido Riera-González, José Gandón-Hernández

15-21
- pdf (Spanish)
Conservation of an enriched yogurt with vitamins

Yisel de la C. León-Alomá, Urselia Hernández-López, Margarita Nuñez de Villavicencio- Ferrer, Ivania Rodríguez-Álvarez, Carola Iñiguez-Roja

22-28
- pdf (Spanish)
Modeling the drying of spent hibiscus flower calyxes (hibiscus sabdariffa l.): evaluation of empirical models at different temperatures

Sheila Palacio-Oliver, Ana Silvia Falcó-Manso, José Luis Rodríguez-Sánchez

29-36
- pdf (Spanish)
Salt cracker with added turmeric

Gwendolyne Hernández-Rodríguez, Marta Álvarez-González, Ivania Rodríguez-Álvarez, Bárbara D. Reyes-Pérez

37-42
- pdf (Spanish)
Chemical, rheological and sensory characteristics of lamb meat intended for mortadella production

Tania Leonor Parra-Proaño, Cira Duarte-García, María Isabel Lantero, Pamela Hervas-Parra

43-52
- pdf (Spanish)
Development of low-protein dairy beverages and fruit pulps

Yisel de la C. León-Alomá, Urselia Hernández-López, Ivania Rodríguez-Álvarez, Carola Iñiguez-Roja

53-59
- pdf (Spanish)
Sensory characterization of coconut ice cream by consumers

Cira Duarte-García, Isbet Martínez-Acevedo , Lázaro A. Sánchez-Peraza

60-68
- pdf (Spanish)

Bibliographic reviews

Interdependence of central concepts in the food sciences career

Raisa María Guerrero-Hidalgo, Florentino Ismael Montes de Oca-Ruíz, Luisa Matos-Mosqueda

69-75
- pdf (Spanish)
Sorting task and projective maps: holistic methods of sensory characterization

Ivania Rodríguez-Álvarez, Cira Duarte-García, Danae Pérez-Santana

76-86
- pdf (Spanish)

Vol. 36 No. 1 (2026)

Original articles

Production of a natural dye powder from the pacific sea flower (Hisbiscus rosa sinensis l.).

Storage study of the pound cake enriched with vitamins and minerals

Evaluation of the cooking stage of ham produced at ‘‘El MIÑO” through the use of digital tools

Conservation of an enriched yogurt with vitamins

Modeling the drying of spent hibiscus flower calyxes (hibiscus sabdariffa l.): evaluation of empirical models at different temperatures

Salt cracker with added turmeric

Chemical, rheological and sensory characteristics of lamb meat intended for mortadella production

Development of low-protein dairy beverages and fruit pulps

Sensory characterization of coconut ice cream by consumers

Bibliographic reviews

Interdependence of central concepts in the food sciences career

Sorting task and projective maps: holistic methods of sensory characterization

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