Vol. 32 No. 3 (2022)

Septiembre - diciembre

Published: 2023-03-15

Original articles

Microencapsulation of a banana flavoring

Yojhansel Araguez Fortes, Daniela Cabrera, Jorge A. Pino, Laura M. Rodríguez

1-6
- PDF (Spanish)
Influence of granulometry on the flavor profile of cuban cocoa liquor refined by stone mills

Elizet Rodríguez Sierra, Ma. Cristina Jorge Cabrera , Ivania Rodríguez Álvarez

6-9
- PDF (Spanish)
Evaluation of a fermented milk using a gelling agent

Marbelis Valdés, Dairon Iglesias, Yanires Castro, Tania M. Guzmán

10-14
- PDF (Spanish)
Fortification of flavored waters with fructoligosaccharides

Eva Sevillano Armesto, José Luis Rodríguez Sánchez, Ariel Ortega Luis

15-22
- PDF (Spanish)
Mathematical modeling of the drying kinetics in an oven of Red Spanish variety pineapple cubes

Daniel Sánchez Piloto, Sheyla Abreu Saiz, Jorge L. Leyva Rodríguez, Anabel Frías Chirino

23-28
- PDF (Spanish)
Drying and rehydration of the edible mushroom Pleurotus ostreatus

Yolexis R. Cardona Soberao, Lourdes M. Crespo Zafra, Luisa Matos Mosqueda, Yaritza Puig Fernández, Amaury Pérez Sánchez

29-34
- PDF (Spanish)
Mineral and ash content of cuban polyfloral bee honey cuban

Laydel F. Espinosa Martínez, Manuel de Jesús Álvarez Gil, Daylen Guanche Gallardo

35-41
- PDF (Spanish)
Determination of sensory quality attributes of sauces and dressings with tasters, experts and consumers

Cira Duarte García, Lusset Barrios Pi

42-47
- PDF (Spanish)
Use of cassava flour in the elaboration of ice cream

Aniely M´Boumba M ´Boumba, Yisel León Alomá, Tamara Rodríguez Herrera, Osmar Hernández, Franklyn L. Espinosa Acosta

48-52
- PDF (Spanish)
Whey drink with mango pulp and fermented with probiotic cultures

Yunaisi Vega, Julio A. Díaz Abreu, Roxana González, Aldo E. Hernández

53-58
- PDF (Spanish)
Milk fermented with vegetable ingredients

Celia Rivero Cháves, Aldo Hernández Monzón, Cira Duarte García

59-64
- PDF (Spanish)

Bibliographic reviews

Cream cheese, a look in time.

Eileen Rodríguez González, Jorge A. Pino, Arlet Nápoles Rosales

65-74
- PDF (Spanish)

Vol. 32 No. 3 (2022)

Original articles

Microencapsulation of a banana flavoring

Influence of granulometry on the flavor profile of cuban cocoa liquor refined by stone mills

Evaluation of a fermented milk using a gelling agent

Fortification of flavored waters with fructoligosaccharides

Mathematical modeling of the drying kinetics in an oven of Red Spanish variety pineapple cubes

Drying and rehydration of the edible mushroom Pleurotus ostreatus

Mineral and ash content of cuban polyfloral bee honey cuban

Determination of sensory quality attributes of sauces and dressings with tasters, experts and consumers

Use of cassava flour in the elaboration of ice cream

Whey drink with mango pulp and fermented with probiotic cultures

Milk fermented with vegetable ingredients

Bibliographic reviews

Cream cheese, a look in time.

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