JL
Jose Manuel Lorenzo Rodriguez
Centro Tecnologico de la Carne
Research areas: Agricultural and Biological Sciences · Animal Science and Zoology · Meat and Animal Product Quality · Food and Agricultural Sciences · Proteins in Food Systems
0000-0002-7725-9294
Employment
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Centro Tecnologico de la Carne
Education
Education history is unavailable.
Projects & Funding
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Development of a selective breeding pilot (accelerated), based on genetic singularities associated with the healthy milk fatty acids content Axencia Galega da Calidade Alimentaria2019 - 2021
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Elaboration of a new product: "duck ham". study of the effect of freezing. Axencia Galega da Calidade Alimentaria2019 - 2021
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Study of production techniques to make organic potato growing in Galicia more profitable Axencia Galega da Calidade Alimentaria2019 - 2021
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Implementation of corn-growing techniques in the region of Limia. Axencia Galega da Calidade Alimentaria2019 - 2021
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Installation for the transformation of blood in slaughterhouse and its recovery in the form of flour. Axencia Galega da Calidade Alimentaria2019 - 2021
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A new concept for bakery products based on indigenous wheat. Axencia Galega da Calidade Alimentaria2019 - 2021
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Implementation of more sustainable and environmentally friendly extensive production in Galicia. Axencia Galega da Calidade Alimentaria2019 - 2021
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Development of products based on meat of native breed cow with ecological certification. Axencia Galega da Calidade Alimentaria2019 - 2021
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Development of products based on meat of native breed cow with ecological certification. Axencia Galega da Calidade Alimentaria2019 - 2021
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Development of a selective breeding pilot (accelerated), based on genetic singularities associated with the healthy milk fatty acids content Axencia Galega da Calidade Alimentaria2019 - 2021
-
Installation for the transformation of blood in slaughterhouse and its recovery in the form of flour. Axencia Galega da Calidade Alimentaria2019 - 2021
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Implementation of more sustainable and environmentally friendly extensive production in Galicia. Axencia Galega da Calidade Alimentaria2019 - 2021
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Proteins and other bioactive ingredients from sidestreams and residues (AQUABIOPROFIT) Xunta de Galicia2018 - 2022
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Emerging technologies and applied nanotechnology for the development of functional foods oriented to sectors of the population with special needs (elderly and people with food allergies and intolerances) (SENIORPLUS). Xunta de Galicia2016 - 2018
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Emerging technologies and applied nanotechnology for the development of functional foods oriented to sectors of the population with special needs (elderly and people with food allergies and intolerances) (SENIORPLUS). Xunta de Galicia2016 - 2018
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Research and development of protein ingredients and foods with technological and health functionalities targeting specific population groups. Centro para el Desarrollo Tecnológico Industrial2015 - 2017
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Valorisation of whey sorghum through the production of functional food ingredients and bioethanol Xunta de Galicia2009 - 2012
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Valorisation of whey sorghum through the production of functional food ingredients and bioethanol. Xunta de Galicia2007 - 2008
Publications (874)
- Enzyme-assisted Development of Food-grade Pickering Stabilizers from Beer Bagasse with Enhanced Emulsifying Properties Save
- Effect of encapsulated purple sweet potato (Ipomoea batatasL.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage Save
- Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment—A Scoping Review Save
- Effect of the Replacement of Corn (Zea mays) by Chickpea (Cicer arietinum) and Rice (Oryza sativa) in Extruded Snacks on Protein Digestibility, Mineral Bioaccessibility and Estimated Glycemic Index Save
- Eco-Efficient Ultrasound-Assisted Extraction of Polyphenols from Date Palm Kernels Using Natural Deep Eutectic Solvents: Antioxidant and Antibacterial Activities Save
- RETRACTED: Kumar et al. Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects. Processes 2022, 10, 2169 Save
- Sustainable valorization of discarded black quinoa (Chenopodium quinoa) grains: Impact of particle size on nutritional, functional, and antioxidant properties Save
- Strategies for Advanced Production: A Review of the Use of AI in the Dairy Industry Save
- Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat Save
- Influence of Agro-Industrial By-Products Inclusion on Growth Parameters and Carcass Quality in Ovella Galega Lambs Save
- Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer Save
- Insects for Human Consumption Save
- Insects of the World: Classification of the Main Edible Insects Save
- Nutritional Value of Insects: Proteins and Amino Acids Save
- Pulsed electric fields selectivity in peel phenolics from Actinidia deliciosa vs. Opuntia ficus-indica: Triple TOF-LC-MS/MS profiling for valorization Save
- Goat Milk: A Versatile Dairy Alternative with Unique Health Benefits and Functional Properties Save
- Psyllium (Plantago ovata) in Meat Product Reformulation: Technological, Nutritional, and Functional Perspectives Save
- Feasibility of Using Tenebrio molitor Larvae as an Alternative Protein Source Save
- Aristotelia chilensis Leaf Powder as a Sustainable Alternative to Synthetic Antioxidants in Fresh Sausages: Advancing Toward More Natural and Ecological Meat Production Save
- Exploring Meat Analogs: A Review of Alternative Proteins with a Focus on Food Safety and Regulatory Challenges Save