{"id":10304,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1996\/01\/01\/mejora-tecnologica-de-los-productos-a-base-de-sangre\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"mejora-tecnologica-de-los-productos-a-base-de-sangre","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/mejora-tecnologica-de-los-productos-a-base-de-sangre\/","title":{"rendered":"Mejora tecnologica de los productos a base de sangre."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Bernardino Balderas Zubeldia <\/strong><\/h2>\n<p>Se ha desarrollado el estudio de las modificaciones experimentadas por la morcilla comercial durante el almacenamiento en refrigeracion, ensayandose diversas combinaciones de aditivos para solventar los problemas detectados. Con el envasado a vacio se limitan las perdidas de humedad pero se favorece el crecimiento de anaerobios y la acidificacion del producto. El fosfato reduce las perdidas de humedad en la morcilla sin envasar y mejora la textura en la envasada a vacio. El nitrito evita la aparicion de microorganismos sulfito-reductores y mejora la apreciacion del color. Las bacteriocinas y el lactato retrasan el desarrollo de los anaerobios limitando la acidificacion del producto envasado a vacio.  todos los aditivos tuvieron un efecto favorable sobre la apreciacion sensorial de la morcilla.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Mejora tecnologica de los productos a base de sangre.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Mejora tecnologica de los productos a base de sangre. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Bernardino Balderas Zubeldia <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/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>Francisco Leon Crespo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jose Espejo Serrano <\/li>\n<li>Juan  Carlos Penedo Padr\u00f3n (vocal)<\/li>\n<li>Rafael Jordano Salinas (vocal)<\/li>\n<li>Mar\u00eda Dolores Garrido Fern\u00e1ndez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Bernardino Balderas Zubeldia Se ha desarrollado el estudio de las modificaciones experimentadas por la morcilla comercial durante [&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 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