Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2002
- Published
Improvement of dry-cured ham quality by lipid modification through dietary means
Ruiz Carrascal, Jorge & Lopez-Bote, C., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 255-271 17 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
The flavour of Iberian ham
Ruiz Carrascal, Jorge, Muriel, E. & Ventanas, J., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 289-309 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase
Ruiz Carrascal, Jorge & Regenstein, J., Mar 2002, In: Journal of Food Science. 67, 2, p. 734-739Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
Andres, A., Cava, R. & Ruiz Carrascal, Jorge, 19 Jul 2002, In: Journal of Chromatography A. 963, 1-2, p. 83-88Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles
Muriel, E., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Aug 2002, In: Food Chemistry. 78, 2, p. 219-225Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Influence of sensory characteristics on the acceptability of dry-cured ham
Ruiz Carrascal, Jorge, Garcia, C., Muriel, E., Andres, A. & Ventanas, J., Aug 2002, In: Meat Science. 61, 4, p. 347-354Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
Most downloads
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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
Published -
369
downloads
Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
265
downloads
Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published