Vol. 34 No. 2 (2024)

Abril-agosto

Published: 2024-12-26

Original articles

Use of whey in ice cream with fruits pulps

Yisel León-Alomá, Carola Iñiguez, Urselia Hernández-López, Ivania Rodríguez, María Nieto

1-6
- pdf (Spanish)
Development of a beetroot juice (beta vulgaris l.)

Isela Carballo-Pérez, Anier Campos-Muiño, José Luis Rodríguez-Sánchez, Yilian Natacha Montalván, Margarita Núñez de Villavicencio-Ferrer, Lisandra Álvarez-Romero

7-13
- pdf (Spanish)
Development of nectar from mixture of beet, carrot and orange juice

Anier Campos-Muiño, Isela Carballo-Pérez, José Luis Rodríguez-Sánchez, Ibis Denia Flores-Corvea, Yilian Natacha Montalván, Margarita Nuñez de Villavicencio-Ferrer, Sheila Alejandra Palacio-Oliver, Leisy Artola-Rodríguez

14-20
- pdf (Spanish)
Antimicrobial activity of Hibiscus sabdariffa (L) extract on food contaminating microorganisms

Ana Silvia Falco M, José Luis Rodríguez-Sánchez, Sheila Alejandra Palacio-Oliver, Lisandra Álvarez-Romero

21-26
- pdf (Spanish)
Development of a cream cheese substitute with the incorporation of cowpea bean paste (vigna unguiculata (L.) Walp.).

Danilo Fernando Sánchez-Martínez, Claudia Ramírez-Alfonso, María Aurora Mesa-Pérez, Mayté Gómez-García, Urselia Hernández-López, Ana Silvia Falco-Manso, Cira Duarte-García, Daniela Cabrera-Roque

27-35
- pdf (Spanish)
Development of flavoring for liquors (sweet orange and lemon)

Ariel Ortega Luis, Yohansel Aragüez-Fortes, Milenys Rondón, Isabel Rivero Paez, Edel Hernández-Bustos, Osley Suweaut-García, Jose Dunieski-Sardiñas, Marien Silva-Mendoza, Tamara Rodríguez-Medina, Anaily Alba-González

36-44
- pdf (Spanish)
Development of a pound cake with addition on milky whey

Gwendolyne Hernández-Rodríguez, Marta Álvarez , Margarita Nuñez de Villavicencio- Ferrer

45-51
- pdf (Spanish)
Development of a fermented milk with gelled pumpkin jam

Claudia Ramírez-Alfonso, Mayté Gómez-García, Ana Silvia Falco-Manso, Margarita Nuñez de Villavicencio-Ferrer, Pablo Antonio Pérez-Aldana

52-57
- pdf (Spanish)
Thermal stability of the aqueous extract of hibiscus flower (hisbiscus sabdariffa l.): a study for food applications

José Luis Rodríguez-Sánchez, Nidia Cabrera Corrales, Ana Silvia Falco-Manso

58-63
- pdf (Spanish)
Use of the flour obtained from the cowpea bean, for the development of meat products of fine paste

Urselia Hernández-López, Ivania Rodríguez-Álvarez, Margarita Nuñez de Villavicencio-Ferrer, José Luis Rodríguez-Sánchez, Aracelys Herrera-Martínez

64-70
- pdf (Spanish)
Developmentof a microencapsulated butter flavoring

Yojhansel Aragüez-Fortes, Jorge A. Pino, Ariel Ortega-Luis, María A. Amador, Marian Calderón

71-77
- pdf (Spanish)

Bibliographic reviews

Flash Profile and CATA Method for sensory characterization with untrained assessors

Ivania Rodríguez-Álvarez

78-87
- pdf (Spanish)

Vol. 34 No. 2 (2024)

Original articles

Use of whey in ice cream with fruits pulps

Development of a beetroot juice (beta vulgaris l.)

Development of nectar from mixture of beet, carrot and orange juice

Antimicrobial activity of Hibiscus sabdariffa (L) extract on food contaminating microorganisms

Development of a cream cheese substitute with the incorporation of cowpea bean paste (vigna unguiculata (L.) Walp.).

Development of flavoring for liquors (sweet orange and lemon)

Development of a pound cake with addition on milky whey

Development of a fermented milk with gelled pumpkin jam

Thermal stability of the aqueous extract of hibiscus flower (hisbiscus sabdariffa l.): a study for food applications

Use of the flour obtained from the cowpea bean, for the development of meat products of fine paste

Developmentof a microencapsulated butter flavoring

Bibliographic reviews

Flash Profile and CATA Method for sensory characterization with untrained assessors

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