Jorge Ruiz-Carrascal

Professor

Universidad de Extremadura

Spain

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Jorge Ruiz-Carrascal is a Professor at Universidad de Extremadura, Spain. His research areas include food science and technology, with a focus on the effects of processing on food proteins, and the development of microencapsulation techniques for omega-3 fatty acids and fish oil. He has contributed to various studies addressing dietary impacts on gastrointestinal health, meat quality preservation, and consumer perceptions of plant-based food alternatives.

Articles (16)

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2020

associate professor

University of Copenhagen

DENMARK

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Københavns Universitet

DENMARK

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Jorge Ruiz-Carrascal

Research Interests

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Articles (16)

Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat

Effect of processing on in vitro digestibility (IVPD) of food proteins

Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

Impact of Sustained Fructose Consumption on Gastrointestinal Function and Health in <i>Wistar</i> Rats: Glycoxidative Stress, Impaired Protein Digestion, and Shifted Fecal Microbiota

Suitability in the microencapsulation of fish oil and in vitro bioaccessibility of omega-3 fatty acids

Optimization of ultra-sonicated homogenization conditions of fish oil emulsions to improve stability, efficiency and bioaccessibility of ω -3 microcapsules

Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method

Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment

Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Meat and Human Health—Current Knowledge and Research Gaps

Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high‐pressure homogenization

Collaborators (11)

Mahesha Manjunatha Poojary

Heddie Mejborn

Lilia Ahrné

Ching Yue Chow

Kataneh Aalaei

Sandra Stolzenbach Wæhrens

Mikael Agerlin Petersen

Juan Carlos Solomando Gonzalez

Alberto González-Mohino Jiménez

Vibeke Orlien

Cristian De Gobba

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