{"id":117113,"date":"2015-09-02T00:00:00","date_gmt":"2015-09-02T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/lubina-europea-dicentrarchus-labrax-salvaje-y-cultivada-caracterizacion-y-comportamiento-bajo-distintas-formas-de-procesado\/"},"modified":"2015-09-02T00:00:00","modified_gmt":"2015-09-02T00:00:00","slug":"lubina-europea-dicentrarchus-labrax-salvaje-y-cultivada-caracterizacion-y-comportamiento-bajo-distintas-formas-de-procesado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/lubina-europea-dicentrarchus-labrax-salvaje-y-cultivada-caracterizacion-y-comportamiento-bajo-distintas-formas-de-procesado\/","title":{"rendered":"Lubina europea (dicentrarchus labrax) salvaje y cultivada. caracterizaci\u00f3n y comportamiento bajo distintas formas de procesado"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Natalia Prieto Vidal <\/strong><\/h2>\n<p>La lubina es un pescado muy apreciado y consumido en la zona mediterr\u00e1nea cuya comercializaci\u00f3n se presenta normalmente fresca, si bien, es un pescado al que podr\u00eda someterse a diferentes procesados. De esta manera se podr\u00eda alargar su vida \u00fatil as\u00ed como diversificar su presencia en el mercado como un producto de valor a\u00f1adido. En este contexto se abord\u00f3 la presente tesis doctoral la cual est\u00e1 dividida en cuatro objetivos principales.El primero objetivo abord\u00f3 la caracterizaci\u00f3n y diferenciaci\u00f3n de los l\u00edpidos y los metabolitos vol\u00e1tiles de lubina cultivada y salvaje.El segundo y tercer objetivos se centraron en el estudio del efecto que diferentes procesos de salado y el ahumado con diferentes aromas de humo provocan en la estabilidad oxidativa de la lubina, en los componentes de su espacio de cabeza, y en la evoluci\u00f3n de sus metabolitos vol\u00e1tiles tras su envasado al vac\u00edo y almacenaje durante periodos prolongados de tiempo a temperatura de refrigeraci\u00f3n.Por \u00faltimo, el cuarto objetivo abord\u00f3 la identificaci\u00f3n y cuantificaci\u00f3n de los amino\u00e1cidos y otros metabolitos presentes en el extracto acuoso de los filetes de lubina cruda y cocinada, como paso previo para el estudio del avance de la prote\u00f3lisis durante la digesti\u00f3n in vitro de lubina cocinada.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Lubina europea (dicentrarchus labrax) salvaje y cultivada. caracterizaci\u00f3n y comportamiento bajo distintas formas de procesado<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Lubina europea (dicentrarchus labrax) salvaje y cultivada. caracterizaci\u00f3n y comportamiento bajo distintas formas de procesado <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Natalia Prieto Vidal <\/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 09\/02\/2015<\/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  Jose Manzanos Arnaiz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: guillermo Reglero rada <\/li>\n<li>luca Laghi &#8212; (vocal)<\/li>\n<li>gloria Rubiales alcaine (vocal)<\/li>\n<li>Francisco Javier Carballo Garc\u00eda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Natalia Prieto Vidal La lubina es un pescado muy apreciado y consumido en la zona mediterr\u00e1nea cuya [&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":[4526,1715,12909,1594],"tags":[4532,39435,40290,230928,175670,230927],"class_list":["post-117113","post","type-post","status-publish","format-standard","hentry","category-conservacion-de-alimentos","category-elaboracion-de-alimentos","category-pais-vasco-euskal-herriko-unibertsitatea","category-tecnologia-de-los-alimentos","tag-francisco-javier-carballo-garcia","tag-gloria-rubiales-alcaine","tag-guillermo-reglero-rada","tag-luca-laghi","tag-maria-jose-manzanos-arnaiz","tag-natalia-prieto-vidal"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/117113","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=117113"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/117113\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=117113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=117113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=117113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}