Journal of Food Science and Gastronomy - Europub

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Journal of Food Science and Gastronomy

Print ISSN: None

Electronic ISSN: 3073-1283

Basic Info

Publisher: publiseditorial
Country: ecuador
Date added to EuroPub 2024/Nov/19

Subject & More

LCC Subject Category: Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Publisher's keywords: food science and technology, gastronomy, food safety, food history and culture

Language of fulltext: english
Time from submission to publication: 20 Weeks

Publication Charges

Article Processing Charges (APCs): Yes, 230
Submission charges: No
Waiver policy for charges? No

Open access & licensing

Type of License: CC BY-NC-SA
Open Access Statement: Yes
Year open access content began: 2023
Does the author retain unrestricted copyright? True
Does the author retain publishing rights? True

Best practice polices

Permanent article identifier: DOI
Content digitally archived in: LOCKSS, Other
Deposit policy registered in: Dulcinea

Impact Factor

Effect of chitosan addition on the inhibition of lipid oxidation in ground pork

Journal title: Journal of Food Science and Gastronomy

Authors: Jorge Cruz, Mario A. García, Nilia de la Paz

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Development of alcoholic fermented beverages from coconut water (Cocos nucifera L.)

Journal title: Journal of Food Science and Gastronomy

Authors: Orlando Vargas, Evelyn A. Rivera

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Behavior of physical, chemical, and microbiological attributes in ketchup during storage

Journal title: Journal of Food Science and Gastronomy

Authors: Olga González, Rosa E. Sánchez, Yenisé Elledías

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Evaluation of selected dishes from the cold area of the Havana Catering Base Business Unit

Journal title: Journal of Food Science and Gastronomy

Authors: Yelaín Álvarez, Raúl Díaz

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Natural colorants in the food industry: the role of anthocyanins and their spray drying process

Journal title: Journal of Food Science and Gastronomy

Authors: Daliannis Rodríguez

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Global migration of non-volatile substances and specific migration of €-caprolactam in polyamide 6 casings with Ag+-Zn++ ions

Journal title: Journal of Food Science and Gastronomy

Authors: Jairo H. Patiño, Luis E. Henríquez, María I. Lantero

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Characterization of the lipid profile of abdominal and gizzard fat of broiler chickens

Journal title: Journal of Food Science and Gastronomy

Authors: Yanelis Ruiz, Nahir Y. Dugarte

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Aqueous extraction and drying of yausabara mucilage (Pavonia sepium A. St.-Hil.)

Journal title: Journal of Food Science and Gastronomy

Authors: Evelin M. Chillagana, Dayanna E. Veloz, Franklin A. Molina

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Evaluation of selected dishes from the hot area of the Havana Catering Base Business Unit

Journal title: Journal of Food Science and Gastronomy

Authors: David Danger, Raúl Báez

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Tradition and nutrition: an analysis of Manabí cuisine and its impact on health and cultural identity

Journal title: Journal of Food Science and Gastronomy

Authors: Janeth M. Alvarado, Jeny I. Zambrano

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Chitosan as a natural emulsifier in mayonnaise: stability and effects on product quality

Journal title: Journal of Food Science and Gastronomy

Authors: Alicia Casariego, Raúl Díaz

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Effect of the addition of American cinnamon essential oil (Ocotea quixos) on the water vapor permeability of chitosan films

Journal title: Journal of Food Science and Gastronomy

Authors: Inalvis Escalante, Flor M. Fon-Fay, Jorge A. Pino

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Quality of sandwiches prepared at the Havana Gastronomy Basic Unit of CubaCatering S.A.

Journal title: Journal of Food Science and Gastronomy

Authors: Rosa C. Hunt, Miriam Rodríguez

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Use of sweeteners in the preparation of a prickly pear (Opuntia ficus-indica) based preserve

Journal title: Journal of Food Science and Gastronomy

Authors: Giusseppe Modenesi, Pedro A. Badillo, Paul R. Pino

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

Junk food: analysis of risks, benefits, and social perception

Journal title: Journal of Food Science and Gastronomy

Authors: Wellington D. Gallardo, Mario A. García

Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics

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