{"id":115445,"date":"2018-03-11T10:43:58","date_gmt":"2018-03-11T10:43:58","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/proceso-de-fritura-estudio-mediante-rmn-de-1h-de-la-evolucion-del-medio-de-fritura-y-de-los-la%c2%adpidos-del-alimento\/"},"modified":"2018-03-11T10:43:58","modified_gmt":"2018-03-11T10:43:58","slug":"proceso-de-fritura-estudio-mediante-rmn-de-1h-de-la-evolucion-del-medio-de-fritura-y-de-los-la%c2%adpidos-del-alimento","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/proceso-de-fritura-estudio-mediante-rmn-de-1h-de-la-evolucion-del-medio-de-fritura-y-de-los-la%c2%adpidos-del-alimento\/","title":{"rendered":"Proceso de fritura. estudio mediante rmn de 1h de la evoluci\u00f3n del medio de fritura y de los l\u00edpidos del alimento"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Andrea Martinez Yusta <\/strong><\/h2>\n<p>En la presente tesis doctoral se revis\u00f3 el estado actual del conocimiento sobre la utilidad de la resonancia magn\u00e9tica nuclear de prot\u00f3n para el estudio cualitativo y cuantitativo de la composici\u00f3n de los l\u00edpidos alimentarios y de su evoluci\u00f3n en los procesos de degradaci\u00f3n y para el estudio acerca de la influencia que ejercen las condiciones de procesado y la naturaleza de los l\u00edpidos sobre la degradaci\u00f3n de \u00e9stos, y sobre la naturaleza y concentraci\u00f3n de los compuestos que se generan. Asimismo, se revis\u00f3 el estado actual del conocimiento en relaci\u00f3n a los aldeh\u00eddos generados durante el calentamiento prolongado de aceites a temperatura de fritura y los m\u00e9todos empleados para ello.Por \u00faltimo, se realiz\u00f3 un estudio sobre el proceso de fritura mediante resonancia magn\u00e9tica nuclear de prot\u00f3n, prestando atenci\u00f3n tanto a la evoluci\u00f3n del medio de fritura como a la de los l\u00edpidos del alimento. Los aspectos composicionales abordados fueron la evoluci\u00f3n del porcentaje molar de los distintos tipos de grupos acilo, y la evoluci\u00f3n de la concentraci\u00f3n de los nuevos compuestos formados en la termo-degradaci\u00f3n de los triglic\u00e9ridos del medio de fritura y de los l\u00edpidos de los alimentos, tales como aldeh\u00eddos, ep\u00f3xidos, alcoholes primarios y secundarios. As\u00ed mismo se abord\u00f3 la evoluci\u00f3n de los procesos hidrol\u00edticos si los hubo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Proceso de fritura. estudio mediante rmn de 1h de la evoluci\u00f3n del medio de fritura y de los l\u00edpidos del alimento<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Proceso de fritura. estudio mediante rmn de 1h de la evoluci\u00f3n del medio de fritura y de los l\u00edpidos del alimento <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Andrea Martinez Yusta <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 28\/03\/2014<\/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>Mar\u00eda  Dolores Guillen Loren<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: albert Ibarz ribas <\/li>\n<li>m inmaculada Franco matilla (vocal)<\/li>\n<li>gloria Rubiales alcaine (vocal)<\/li>\n<li>M\u00aa amparo Chiralt boix (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Andrea Martinez Yusta En la presente tesis doctoral se revis\u00f3 el estado actual del conocimiento sobre la [&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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