Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-7905-3153
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- 2022
- Published
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications
Mitra, B., Kristensen, L., Lametsch, Rene & Ruiz Carrascal, Jorge, 2022, In: Meat Science. 192, 7 p., 108924.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
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586
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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
Published