Ansatte – Københavns Universitet

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Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Professor MSO

  • Mejeri, kød og planteproduktteknologi

    Rolighedsvej 30

    1958 Frb. C

    Mobil: +45 23 81 06 23
  • Design and Consumer Behavior

    Rolighedsvej 26

    1958 Frederiksberg C

    Mobil: +45 23 81 06 23

  1. 2017
  2. Udgivet

    Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam. / Carvalho, Maria Joao; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge.

    I: LWT -Food Science and Technology, Vol. 80, 2017, s. 328-334.

    Publikation: Forskning - fagfællebedømtTidsskriftartikel

  3. Udgivet

    Cheese powder as an ingredient in emulsion sausages : effect on sensory properties and volatile compounds. / Chen, Xiang; Ruiz Carrascal, Jorge; Petersen, Mikael Agerlin; Karlsson, Anders H.

    I: Meat Science, Vol. 130, 2017, s. 1-6.

    Publikation: Forskning - fagfællebedømtTidsskriftartikel

  4. Udgivet
  5. Accepteret/In press

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

    I: Journal of the Science of Food and Agriculture, 2017.

    Publikation: Forskning - fagfællebedømtTidsskriftartikel

  6. 2016
  7. Udgivet

    Modification of gelatin functionality for culinary applications by using transglutaminase. / Calvarro, Julia; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge.

    I: International Journal of Gastronomy and Food Science, Vol. 5, 2016, s. 27-32.

    Publikation: Forskning - fagfællebedømtTidsskriftartikel

  8. Udgivet

    Enrichment of chicken nuggets with microencapsulated omega-3 fish oil : effect of frozen storage time on oxidative stability and sensory quality. / Jiménez-Martín, Estefanía; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge; Rojas, Teresa Antequera.

    I: Food and Bioprocess Technology, Vol. 9, Nr. 2, 2016, s. 285-297.

    Publikation: Forskning - fagfællebedømtTidsskriftartikel

  9. Udgivet

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

    I: Food Chemistry, Vol. 194, 2016, s. 476-486.

    Publikation: Forskning - fagfællebedømtTidsskriftartikel

  10. Udgivet

    Cured foods : health effects. / Ruiz Carrascal, Jorge.

    Encyclopedia of food and health. red. / Benjamin Caballero; Paul Finglas; Fidel Toldrá. Elsevier Science, 2016. s. 338-342.

    Publikation: Forskning - fagfællebedømtEncyclopædiartikel

  11. Udgivet

    Spanish dry-cured hams and fermented sausages. / Ruiz Carrascal, Jorge; Pagán, María-Jesus; García-Segovia, P.; Martinez-Monzó, Javíer.

    Mediterranean foods: Composition and Processing. red. / Rui M.S. Cruz ; Margarida C. Vieira . C R C Press LLC, 2016. s. 141-170.

    Publikation: Forskning - fagfællebedømtBidrag til bog/antologi

  12. 2015
  13. Udgivet

    Cheese powder can boost sensory properties of emulsion sausages. / Chen, Xiang; Ruiz Carrascal, Jorge; Karlsson, Anders H.

    2015.

    Publikation: ForskningPoster

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