Hasil Pencarian - Jorge Ruiz-Carrascal

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  1. 1
    Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

    Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time) oleh Jose Sanchez del Pulgar, Jorge Ruiz-Carrascal, Mar Roldan

    Diterbitkan 2013-10-01
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  2. 2
    The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

    The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study oleh Ursula Kehlet, Bhaskar Mitra, Jorge Ruiz Carrascal, Anne Raben, Margit D. Aaslyng

    Diterbitkan 2017-08-01
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  3. 3
    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain oleh Kathrine Holmgaard Bak, Mikael Agerlin Petersen, René Lametsch, Erik T. Hansen, Jorge Ruiz-Carrascal

    Diterbitkan 2018-02-01
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  4. 4
    Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

    Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device oleh Alberto González-Mohino, Trinidad Pérez-Palacios, Teresa Antequera, Jorge Ruiz-Carrascal, Lary Souza Olegario, Silvia Grassi

    Diterbitkan 2020-09-01
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  5. 5
    Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

    Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment oleh Trinidad Perez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera

    Diterbitkan 2022-10-01
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  6. 6
    Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

    Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation oleh Kathrine H. Bak, Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie, René Lametsch

    Diterbitkan 2021-12-01
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