Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-7905-3153
1 - 5 out of 5Page size: 10
- 2014
- Published
Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: effect of storage at different temperatures
Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., Jan 2014, In: Food and Bioprocess Technology. 8, 1, p. 100-111 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
Roldán, M., Antequera, T., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2014, In: Meat Science. 97, 1, p. 69-75 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
Roldan, M., Antequera, T., Armenteros, M. & Ruiz Carrascal, Jorge, 2014, In: Food Chemistry. 149, p. 129-136 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Ingredients
Ruiz Carrascal, Jorge & Pérez-Palacios, T., 2014, Handbook of fermented meat and poultry. Toldrá, F. (ed.). 2. ed. Wiley, p. 55-67Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Molecular gastronomy in Spain
García-Segovia, P., Garrido, M. D., Vercet, A., Arboleya, J. C., Fiszman, S., Martínez-Monzo, J., Laguarda, S., Palacios, V. & Ruiz Carrascal, Jorge, 2014, In: Journal of Culinary Science & Technology (Print Edition). 12, 4, p. 279-293 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Research output: Contribution to journal › Journal article › Research › peer-review
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370
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Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
266
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
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