17 results on '"Ruiz Carrascal, Jorge"'
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2. Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking
3. Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact
4. Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications
5. Improvements in the methodology for fatty acids analysis in meat products: One-stage transmethylation and fast-GC method
6. Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds
7. Sous-vide cooking of meat: A Maillarized approach
8. Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
9. Proteolysis in pork loins during superchilling and regular chilling storage
10. Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
11. Weight loss in superchilled pork as affected by cooling rate
12. Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments
13. Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds
14. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions
15. Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions
16. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
17. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
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