Vol. 33 No. 2 (2023)

Mayo-agosto

Published: 2023-11-13

Original articles

Development of a chocolate rice drink enriched with fructooligosaccharides for older adults

Yisel León-Alomá, Urselia Hernández-López, Ivania Rodríguez-Álvarez, Margarita Núñez de Villavicencio, Carola Iñiguez , Osmar Hernández

1-7
- pdf (Spanish)
Durability of a gelified soy milk for the older adult

Yisel León-Alomá, Aniely M´Boumba, Urselia Hernández-López, Osmar Hernández, Carola Iñiguez, Ivania Rodríguez, Margarita Núñez de Villavicencio

8-10
- pdf (Spanish)
Shelf-life of a symbiotic fermented milk made from a cowpea bean paste.

María Natividad del Río-Morales, Marbelis Valdés, Anabel Frías-Chirino, Danilo Bejerano-Salgado

11-16
- pdf (Spanish)
Development of a mixed nectar from guava and orange

Amanda de la Caridad Cuadra-Perera, Claudia Ramírez-Alfonso, José L. Rodríguez-Sánchez, Margarita Núñez de Villavicencio-Ferrer, Anier Campos-Muiño

17-20
- pdf (Spanish)
Rehydration of pumpkin cubes (Cucurbita moschata Duch) dried by convection.

Amanda de la Caridad Cuadra-Perera, Claudia Ramírez-Alfonso, Jorge A. Pino

21-25
- pdf (Spanish)
Considerations on the application of organic fertilization and food safety.

Teresa Fraser- Gálvez, José Luis Fuente , Miguel Fariñas, Clara García- Ramos, Francisco Martínez -Rodríguez, Orlando Laiz-Averhoff

26-33
- pdf (Spanish)
Control of nitrate contents in sources of food for children, in a vulnerable area of Artemisa province, Cuba

Graciela Dueñas-Vega, Adrián Bueno-Vidal, Orlando Laìz-Averhoff, Juana Dantìn-Martínez

34-39
- pdf (Spanish)
Formation of assessors that will be used in the activity of evaluation of the sensory quality of flavoring

Cira Duarte-García, Ariel Ortega-Luis, Leonardo Liam-Cruz

40-46
- pdf (Spanish)
Sensory quality of ice cream with microencapsulated probiotics

Luz Alba Caballero-Pérez, René Tejedor-Arias

47-55
- pdf (Spanish)
Use of cassava flour in bread

Gwendolyne Hernández, Marta Alvarez, Margarita Nuñez de Villavicencio , Minardo Ochoa

56-62
- pdf (Spanish)

Bibliographic reviews

Ultraviolet radiation as an emerging method of preservation in fruits and vegetables

Daniela Cabrera-Roque, Jorge A. Pino

63-72
- pdf (Spanish)

Vol. 33 No. 2 (2023)

Original articles

Development of a chocolate rice drink enriched with fructooligosaccharides for older adults

Durability of a gelified soy milk for the older adult

Shelf-life of a symbiotic fermented milk made from a cowpea bean paste.

Development of a mixed nectar from guava and orange

Rehydration of pumpkin cubes (Cucurbita moschata Duch) dried by convection.

Considerations on the application of organic fertilization and food safety.

Control of nitrate contents in sources of food for children, in a vulnerable area of Artemisa province, Cuba

Formation of assessors that will be used in the activity of evaluation of the sensory quality of flavoring

Sensory quality of ice cream with microencapsulated probiotics

Use of cassava flour in bread

Bibliographic reviews

Ultraviolet radiation as an emerging method of preservation in fruits and vegetables

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