Published: 2023-02-21

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Research Articles

Development of an antimicrobial compound with silver nanoparticles synthesized from rosemary (rosmarinus officinalis) leaf extract, to be applied on fruits.

Marina Chanena Alvarado Aguilar, Jason David Arias Ortiz, Marcos Ítalo Palma Holguín

1-16

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DOI: https://doi.org/10.53591/iqd.v3i1.2196

Production and characterization of a biopolymer obtained from cocoa agroindustrial wastes (CCN-51)

Cecilia Katherine Uzca Sornoza, Samantha Mishel Aguilar Siguenza, Dennis Leandro Espín Mayorga

17-29

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DOI: https://doi.org/10.53591/iqd.v3i1.2197

Study of Cauje (Pouteria caimito) as a gastronomic nutritional food in school children from 6 to 12 years of age at the "León de Febres Cordero" school in the city of Guayaquil

Mercedes María Gordillo Alvarado, Tania Paola Robles Vélez

30-36

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DOI: https://doi.org/10.53591/iqd.v3i1.2198

Feasibility study for the elaboration of shrimp meat nuggets (litopenaeus vannamei) enriched with quinoa (chenopodium quinoa) as a nutritional alternative for the population of guayaquilaña

Marcia Idilma Ochoa Palma, Simón Alejandro Muñoz Meza

37-44

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DOI: https://doi.org/10.53591/iqd.v3i1.2199

Elaboration of a proposal for the creation of a Business Incubator focused on Gastronomic Projects

Rossana María Ricaurte Párraga, Daniel Alejandro Plaza Zúñiga

45-55

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DOI: https://doi.org/10.53591/iqd.v3i1.2200

Use of the trumpet fish (Aulostomus strigosus) for the preparation of a substitute product for eel sauce and development of a culinary proposal in the city of Guayaquil

Rodolfo Benito Zamora Velásquez, Gustavo Antonio La Mota Hurel, Josseline Belen Barahona Cedeño

56-63

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DOI: https://doi.org/10.53591/iqd.v3i1.2201

Extraction and application of essential oils from feijoa as a preservative in the production of fine dough sausages

Marina Urbeci Arteaga Peñafiel, María Briones Córdova, Peter Velásquez Pionce

64-74

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DOI: https://doi.org/10.53591/iqd.v3i1.2202