Vol. 34 No. 3 (2024)

Original articles

• Use of pumpkin flour in bread

  Gwendolyne Hernández-Rodríguez, Marta Álvarez-González , Ivania Rodríguez-Álvarez

  1-9

  • pdf (Spanish)

• Development of a flavored water with sweeteners

  Ariel Ortega-Luis, Yojhansel Aragüez-Fortes, Cira Duarte-García, José Luis Rodríguez, Ibis Flores Corvea, Margarita Nuñez de Villavicencio- Ferrer, Lisseth Valdés Monteagudo , Antonio Arrechea Villacampa, Eugenio Valmaseda Ramírez, Luis Enrique Monteagudo, Sergio Fariñas Calixto, Lianet de la Oliva González

  10-20

  • pdf (Spanish)

• Convection drying of pumpkin slices (cucurbita moschata duch)

  Amanda de la Caridad Cuadra-Perera, Claudia Ramírez-Alfonso, Jennifer Oviedo-García, Daniela Cabrera-Roque, Margarita Nuñez de Villavicencio- Ferrer, Jorge A. Pino, José Luis Rodríguez

  21-31

  • pdf (Spanish)

• Obtaining and characterization of green banana flour

  Gwendolyne Hernández-Rodríguez, Marta Álvarez-González , Juan A. González, Anier Campos-Muiño

  32-38

  • pdf (Spanish)

• Pilot or industrial scaling, characterization and estimation of the shelf life of a sugar reduced ice cream

  Yisel León-Alomá, Carola Iñiguez-Rojas, Urselia Hernández-López, Ivania Rodríguez-Álvarez, Margarita Nuñez de Villavicencio- Ferrer

  39-43

  • pdf (Spanish)

• Rheological evaluation of wheat and banana flour mixtures.

  Marta Álvarez-González, Gwendolyne Hernández-Rodríguez

  44-49

  • pdf (Spanish)

• Development and use of a paste obtained from the cowpea for fine pasta meat products

  Urselia Hernández-López, José Luis Rodríguez-Sánchez, Octavio Augusto Venegas- Fornias, Yisel León-Alomá, Olga Lidia Zerquera- González

  50-55

  • pdf (Spanish)

• Sensory characterization of strawberry ice cream by consumers

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

  56-64

  • pdf (Spanish)

• Sensory evaluation to populational scale of a sugar free ice cream

  Yisel León-Alomá, Carola Iñiguez-Rojas, Urselia Hernández-López, Ivania Rodríguez-Álvarez, Margarita Nuñez de Villavicencio- Ferrer

  65-68

  • pdf (Spanish)

• Sensory evaluation at a population scale of a mortadella with cowpea been incorporation

  Urselia Hernández-López, Ivania Rodríguez-Álvarez, Olga Lidia Zerquera-González, Yisel León-Alomá

  69-72

  • pdf (Spanish)

• Reformulation of a mixed product (hamburger dough)

  Jennis Pérez-Touzón , José Luis Rodríguez

  73-78

  • pdf (Spanish)