Vol. 32 No. 1 (2022)

January - april

Published: 2022-01-04

Original articles

Drying temperatures for the microencapsulation of fruit flavorings by spray drying

Yojhansel Aragüez, Jorge A. Pino, Madai Bringas-Lantigua, Ariel Ortega, Idalmis Expósito

1-6
- 01 Yojhansel Aragüez-Fortes (Spanish)
Preparation of a sweet almond flavoring

Ariel Ortega Luis, Jorge A. Pino, Milenys Rondon, Stephanie Polanco

7-13
- 02 Ariel Ortega Luis (Spanish)
Use of agar and carrageenan in the preparation of 3D carved gelatins

Pamela L. Caicedo-Redin, Cristian A. Flores-Cadena, Karina P. Llerena-Oñate

14-19
- 03 Karina P. Llerena (Spanish)
Estimation of the shelf-life of a mayonnaise type soy dressing with the incorporation of cassava flour

Anier Campos-Muiño, Margarita Nuñez de Villavicencio, Silvia Falco, Isela Carballo-Pérez, Urselia Hernández-López, Yamileisis Cordero-Concepción, Olivia Rodríguez

20-25
- 04 Olivia Rodríguez (Spanish)
Estimated shelf life of tuna steak (Thunnus atlanticus) in vegetable oil

Danilo Bejerano-Salgado, Jorge A. Pino, Cira Duarte-García, Soledad Bolumen, Guido Riera- González

26-32
- 05 Danilo Bejerano-Salgado (Spanish)
Durability of a cooked butifarra at refrigeration temperature

Ramón Santos, Magdalena Ramos, Eva Sevillano, Margarita Nuñez de Villavicencio, Marlene Calderón, Ibis Denia Flores

33-39
- 06 Ramón Santos (Spanish)
Pathogens quantification in sausage with starter culture

Tatiana Beldarraín-Iznaga, Eva Sevillano, Sunelys García, Ramón Santos, Magdalena Ramos

40-48
- 07 Tatiana Beldarraín-Iznaga (Spanish)
Influence of the injection methods and thermal treatment in the elaboration of leg ham

Yamaris Rodriguez-Jimenez, Manuel Roca-Argüelles, Maria Elisa Jorge-Rodríguez, Osvaldo Norman-Montenegro

49-56
- 08 Yamaris Rodríguez-Jiménez (Spanish)
Development of a margarine with glycerol monostearate and soybean lecithin

Yanires Castro, Marbelis Valdés, Cira Duarte, Danilo Bejerano-Salgado

57-62
- 09 Yanires Castro (Spanish)
Use of fructooligosaccharide in the development of a flavor symbiotic fermented milk

Marbelis Valdés, Dairon Iglesias, Lisandra Martínez, Tania M. Guzmán

63-68
- 09 Yanires Castro (Spanish)

Bibliographic reviews

Chemical and sensory characteristics of sweet almond

Jorge A. Pino, Ariel Ortega

69-81
- 11 Jorge A. Pino (Spanish)
Scientific production about Stevia rebaudiana Bertoni: a bibliometric review

Samanta García-Hernández, Jorge A. Pino, Guido Riera-González

82-91
- 12 Samanta García-Hernández (Spanish)

Vol. 32 No. 1 (2022)

Original articles

Drying temperatures for the microencapsulation of fruit flavorings by spray drying

Preparation of a sweet almond flavoring

Use of agar and carrageenan in the preparation of 3D carved gelatins

Estimation of the shelf-life of a mayonnaise type soy dressing with the incorporation of cassava flour

Estimated shelf life of tuna steak (Thunnus atlanticus) in vegetable oil

Durability of a cooked butifarra at refrigeration temperature

Pathogens quantification in sausage with starter culture

Influence of the injection methods and thermal treatment in the elaboration of leg ham

Development of a margarine with glycerol monostearate and soybean lecithin

Use of fructooligosaccharide in the development of a flavor symbiotic fermented milk

Bibliographic reviews

Chemical and sensory characteristics of sweet almond

Scientific production about Stevia rebaudiana Bertoni: a bibliometric review

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