Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Published
Dry cured Iberian ham non-volatile components as affected by the length of the curing process
Ruiz Carrascal, Jorge, Garcia, C., Diaz, M., Cava, R., Tejeda, J. & Ventanas, J., 1999, In: Food Research International. 32, 9, p. 643-651Research output: Contribution to journal › Journal article › Research › peer-review
Ingredients
Ruiz Carrascal, Jorge, 2007, Handbook of Fermented meat and poultry. Toldra, F. (ed.). 1st ed. Blackwell Publishing, p. 59-76 17 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E
Ruiz Carrascal, Jorge, de la Hoz, L., Isabel, B., Rey, A. I., Daza, A. & López-Bote, C. J., 2005, In: Food Science and Technology International. 11, 5, p. 327-335 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Forscher und Wirtschaft arbeiten eng zusammen: Technologie gilt als Schlüsselfaktor für den Erfolg der dänischen Fleischbranche
Ruiz Carrascal, Jorge, Riis, F. V. & Hinrichsen, L. L., 2015, In: Fleischwirtschaft. 2015, 3, p. 88-90 3 p.Research 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
- Published
Sous-vide cooking of meat: a Maillarized approach
Ruiz Carrascal, Jorge, Roldán, M., Refolio, F., Pérez-Palacios, T. & Antequera, T., 2019, In: International Journal of Gastronomy and Food Science. 16, p. 1-5 100138.Research output: Contribution to journal › Journal article › Research › peer-review
Analysis of Phospholipids in Muscle Foods
Ruiz Carrascal, Jorge, Muriel, E., Pérez-Palacios, T. & Antequera, T., 2008, Handbook of Muscle Food Analysis. Nollet, L. M. L. & Toldrá, F. (eds.). CRC Press, p. 167-186 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham
Ruiz Carrascal, Jorge, Cava, R., Ventanas, J. & Jensen, M., Nov 1998, In: Journal of Agricultural and Food Chemistry. 46, 11, p. 4688-4694Research 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
Technology is the key: research and economy are interlinked closely in the Danish meat industry
Ruiz Carrascal, Jorge, Riis, F. V. & Hinrichsen, L. L., 2015, In: Fleischwirtschaft International. 2015, 2, p. 21-23 3 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
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366
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Modification of gelatin functionality for culinary applications by using transglutaminase
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239
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
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