Publications by authors named "Jorge Ruiz-Carrascal"

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Effect of processing on digestibility (IVPD) of food proteins.
Vibeke Orlien, Kataneh Aalaei, Mahesha M Poojary, Dennis S Nielsen, Lilia Ahrné

Crit Rev Food Sci Nutr· June 2023

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Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications.
Bhaskar Mitra, Lars Kristensen, Rene Lametsch, Jorge Ruiz-Carrascal

Meat Sci· October 2022

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Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment.
Trinidad Perez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo

Foods· October 2022

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Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method.
Trinidad Perez-Palacios, Juan Carlos Solomando, Jorge Ruiz-Carrascal, Teresa Antequera

Food Chem· March 2022

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Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation.
Kathrine H Bak, Sandra S Waehrens, Yu Fu, Ching Yue Chow, Mikael A Petersen, Jorge Ruiz-Carrascal

Foods· December 2021

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Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device.
Alberto González-Mohino, Trinidad Pérez-Palacios, Teresa Antequera, Jorge Ruiz-Carrascal, Lary Souza Olegario

Foods· September 2020

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Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds.
Yu Fu, Kathrine H Bak, Jing Liu, Cristian De Gobba, Marie Tøstesen, Jorge Ruiz-Carrascal

Food Res Int· July 2019

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Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis.
Trinidad Pérez-Palacios, Jorge Ruiz-Carrascal, Estefanía Jiménez-Martín, Juan Carlos Solomando, Teresa Antequera

J Sci Food Agric· November 2018

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Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments.
Bhaskar Mitra, Rene Lametsch, Ines Greco, Jorge Ruiz-Carrascal

Meat Sci· November 2018

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Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates.
Sorivan Chhem-Kieth, Peter Bæk Skou, Rene Lametsch, Erik Torngaard Hansen, Jorge Ruiz-Carrascal

J Food Sci Technol· October 2018

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Proteolysis in pork loins during superchilling and regular chilling storage.
Luigi Pomponio, Christian Bukh, Jorge Ruiz-Carrascal

Meat Sci· July 2018

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Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment.
Bhaskar Mitra, Rene Lametsch, Tolga Akcan, Jorge Ruiz-Carrascal

Meat Sci· June 2018

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Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain.
Kathrine Holmgaard Bak, Mikael Agerlin Petersen, René Lametsch, Erik T Hansen, Jorge Ruiz-Carrascal

Molecules· February 2018

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Oxidative deterioration of pork during superchilling storage.
Luigi Pomponio, Jorge Ruiz-Carrascal

J Sci Food Agric· December 2017

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Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments.
Bhaskar Mitra, Åsmund Rinnan, Jorge Ruiz-Carrascal

Food Res Int· November 2017

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Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds.
Chen Xiang, Jorge Ruiz-Carrascal, Mikael A Petersen, Anders H Karlsson

Meat Sci· August 2017

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The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.
Ursula Kehlet, Bhaskar Mitra, Jorge Ruiz Carrascal, Anne Raben, Margit D Aaslyng

Nutrients· August 2017

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Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions.
Estefanía Jiménez-Martín, Teresa Antequera Rojas, Adem Gharsallaoui, Jorge Ruiz Carrascal, Trinidad Pérez-Palacios

Food Chem· March 2016

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Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
Mar Roldan, Jürgen Loebner, Julia Degen, Thomas Henle, Teresa Antequera, Jorge Ruiz-Carrascal

Food Chem· February 2015

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Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).
Jose Sanchez del Pulgar, Mar Roldan, Jorge Ruiz-Carrascal

Molecules· October 2013

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Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
José Sánchez Del Pulgar, Antonio Gázquez, Jorge Ruiz-Carrascal

Meat Sci· March 2012

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