Jorge Ruiz-Carrascal at Universidad de Extremadura - Research Interests, Publications & Academic Profile

Jorge Ruiz-Carrascal

Professor

Universidad de Extremadura

Spain

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Research Interests

Food Science

100%

Animal Science

60%

Meat Science

60%

Food Quality

60%

Dietary Science

50%

Digestive Physiology

40%

Fatty Acid

30%

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Articles16

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

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Year:

2024

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2021

Meat and Human Health—Current Knowledge and Research Gaps

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Year:

2021

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

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Year:

2021

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

Article Link

Year:

2020

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

Article Link

Year:

2020

Collaborators9

Mahesha Manjunatha Poojary

Københavns Universitet

DENMARK

Heddie Mejborn

Technical University of Denmark

DENMARK

Lilia Ahrné

Københavns Universitet

DENMARK

Kataneh Aalaei

University of Copenhagen

DENMARK

Mikael Agerlin Petersen

associate professor

University of Copenhagen

DENMARK

Juan Carlos Solomando Gonzalez

Universidad de Extremadura

SPAIN

Alberto González-Mohino Jiménez

Profesor Docente Investigador

Universidad de Extremadura

SPAIN

Vibeke Orlien

Associate professor

University of Copenhagen

DENMARK

Cristian De Gobba

Københavns Universitet

DENMARK

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