Editorial

Elaboration of cookies with pineapple peel flour from passion fruit (Passiflora edulis) enriched with anchovy protein concentrate (Engraulis ringens)

5-16

Sensory evaluation of a salami with extract of a colorant based on Ayrampo (Opuntia soehrensii)

17-29

Eating habits, nutritional status and obesity in students of Gastronomy and Business Management

30-40

Analysis of the digital strategy of the Gastronomy Museum and its influence on visitor satisfaction levels in pandemic times

41-52

Optimization of Sports Performance: Analysis of the use of ergogenic nutritional aids by elite athletes representing Peru at an international level

53-64

Comparative analysis of aging processes in animal fat and dry aging in a beef chest cut

65-71

Dietary caloric intake and energy requirement in military personnel in the recruitment stage, Chorrillos – 2022

72-81

Perception of the healthiness of Pisco macerates in the Barranco district: A study on consumer evaluation

82-91

Continuous training for teachers in culinary and gastronomy programs in Peru

92-102

Instagram and its influence on the eating patterns of persons aged 18 to 35 years

103-110