{"id":128905,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/identificacion-de-las-sustancias-responsables-del-sabor-de-los-caldos-de-carne-de-vacuno\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"identificacion-de-las-sustancias-responsables-del-sabor-de-los-caldos-de-carne-de-vacuno","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/identificacion-de-las-sustancias-responsables-del-sabor-de-los-caldos-de-carne-de-vacuno\/","title":{"rendered":"Identificacion de las sustancias responsables del sabor de los caldos de carne de vacuno."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Pereira Lima Claudia Ines <\/strong><\/h2>\n<p>Con el fin de identificar los compuestos responsables del sabor de los caldos de carne de vacuno, se elaboraron caldos en diferentes condiciones y se establecieron mediante analisis sensoriales cuales son aquellos que se identifican con el sabor \u00aba caldo\u00bb. A partir de ellos, se realiza el fraccionamiento de sus componenete utilizando diferentes tecnicas de separacion tales como ultra filtacion tangencial, cromatografias de filtracion en gel de sephadex y bio-gel p-i, de interaccion hidrofobica, en fase reversa en fplc, electroforesis en phast-system. El estudio de los componentes de estas fracciones y el analisis sensorial de las mismas permitio concluir que el desarrollo del \u00absabor a caldo de carne\u00bb esta en intimamente ligado con el aumento de los niveles de algunos aminoacidos libres (glu, asn, lys y met) y de los dipeptidos carnosina y anserina. La presencia de creatina y de los metabolitos del atp mostro una correlacion positiva y significativa con la intensidad del sabor antes mencionado. Finalmente se establece que la mezcla de estos componentes en las proporciones adecuadas puede servir de base para la formulacion de un nuevo saborizante.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Identificacion de las sustancias responsables del sabor de los caldos de carne de vacuno.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Identificacion de las sustancias responsables del sabor de los caldos de carne de vacuno. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Pereira Lima Claudia Ines <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/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>Juan  Antonio Ordo\u00f1ez Pereda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Pablo Hernandez Cruza <\/li>\n<li>Araceli Redondo Cuenca (vocal)<\/li>\n<li>Miguel Angel Asensio Perez (vocal)<\/li>\n<li>Marta M. Calvo Rodriguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Pereira Lima Claudia Ines Con el fin de identificar los compuestos responsables del sabor de los caldos [&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":[8119,332,986,5431,1594],"tags":[5726,4433,88470,2697,2596,242244],"class_list":["post-128905","post","type-post","status-publish","format-standard","hentry","category-aroma-y-sabor","category-ciencias-tecnologicas","category-complutense-de-madrid","category-propiedades-de-los-alimentos","category-tecnologia-de-los-alimentos","tag-araceli-redondo-cuenca","tag-juan-antonio-ordonez-pereda","tag-marta-m-calvo-rodriguez","tag-miguel-angel-asensio-perez","tag-pablo-hernandez-cruza","tag-pereira-lima-claudia-ines"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/128905","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=128905"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/128905\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=128905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=128905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=128905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}