{"id":10183,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1996\/01\/01\/estudio-del-proceso-oxidativo-de-aceites-vegetales-y-de-pescado\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"estudio-del-proceso-oxidativo-de-aceites-vegetales-y-de-pescado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/estudio-del-proceso-oxidativo-de-aceites-vegetales-y-de-pescado\/","title":{"rendered":"Estudio del proceso oxidativo de aceites vegetales y de pescado."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Satue Gracia M. Teresa <\/strong><\/h2>\n<p>Se han puesto a punto dos metodos cromatograficos para el estudio del estado oxidativo de los aceites, uno para determinar malondialdehido por clae y otro para determinar compuestos volatiles mayoritarios por cg de espacio en cabeza.Se ha seguido la evolucion de la oxidacion a 25 grados c, 37 grados c. Y 60grados c. En aceites vegetales y aceites de pescado mediante analisis de productos primarios de oxidacion (indice de peroxidos y k232) y productos secundarios de oxidacion (k270, carbonilos, malondialdo y volatiles). Se ha determinado tambien el contenido en acidos grasos y tocoferoles.  se proponen unas formulas matematicas para predecir la estabilidad de los aceites a temperatura ambiente (25 grados c) a partir de la evolucion del indice de peroxidos y de los volatiles mayoritarios en los ensayos de oxidacion acelerados a 37 grados y 60 grados c.  asimismo se han realizado oxidaciones aceleradas en el aparato rancimat a temperaturas elevadas y los datos obtenidos se han ajustado a una funcion de tipo hiperbolico que predice con una desviacion menor al 2% respecto a los valores experimentales, el periodo de induccion de los aceites a 25 grados c. Se estudia el poder antioxidante de compuestos fenolicos del aceite de oliva virgen. Para evaluar antioxidantes es necesario estudiar productos los. Y 205.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio del proceso oxidativo de aceites vegetales y de pescado.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio del proceso oxidativo de aceites vegetales y de pescado. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Satue Gracia M. Teresa <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1996<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mari Carmen Lopez Sabater<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Carmen De La Torre Boronat <\/li>\n<li>Mar\u00eda  Dolores Ruiz L\u00f3pez (vocal)<\/li>\n<li>Esperanza Torija Izasa (vocal)<\/li>\n<li>Josep Obiols Salvat (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Satue Gracia M. Teresa Se han puesto a punto dos metodos cromatograficos para el estudio del estado [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[34275,951,467,9,332,1594,6206],"tags":[10094,34278,20305,34277,18282,34276],"class_list":["post-10183","post","type-post","status-publish","format-standard","hentry","category-antioxidantes-en-los-alimentos","category-barcelona","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-ciencias-tecnologicas","category-tecnologia-de-los-alimentos","category-valores-nutritivos","tag-carmen-de-la-torre-boronat","tag-esperanza-torija-izasa","tag-josep-obiols-salvat","tag-mari-carmen-lopez-sabater","tag-maria-dolores-ruiz-lopez","tag-satue-gracia-m-teresa"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/10183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=10183"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/10183\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=10183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=10183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=10183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}