{"id":130457,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-resistencia-termica-de-esporas-de-clostridium-sporogenes-pa-3679-en-distintas-condiciones-de-calentamiento-y-recuperacion-posterior-cambios-en-sus-caracteristicas-opticas\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"estudio-de-la-resistencia-termica-de-esporas-de-clostridium-sporogenes-pa-3679-en-distintas-condiciones-de-calentamiento-y-recuperacion-posterior-cambios-en-sus-caracteristicas-opticas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/estudio-de-la-resistencia-termica-de-esporas-de-clostridium-sporogenes-pa-3679-en-distintas-condiciones-de-calentamiento-y-recuperacion-posterior-cambios-en-sus-caracteristicas-opticas\/","title":{"rendered":"Estudio de la resistencia termica de esporas de clostridium sporogenes pa 3679 en distintas condiciones de calentamiento y recuperacion posterior. cambios en sus caracteristicas opticas."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jose Torres Zarzo <\/strong><\/h2>\n<p>Se ha investigado la resistencia termica de las esporas de clostridium sporogenes pa3679 sometidas a condiciones htst, asi como el efecto de distintas condiciones de acidificacion y adicion de edta, durante el calentamiento y en la posterior recuperacion de supervivientes.  asimismo, se han estudiado los cambios que se producen en la absorbancia y refractividad opticas de las esporas cuando se someten a altas temperaturas.  la resistencia termica de las esporas disminuye con el ph de los medios de calentamiento y recuperacion posterior, siendo este efecto mas acusado cuando se acidifican con acido citrico que con gdl. Asimismo, las esporas manifiestan menor resistencia al calor cuando se agrega edta a dichos medios, si bien su efecto inhibitorio esta influido por el ph del medio al que se a\u00f1ade. Tambien se comprueba que la destruccion termica de las esporas se puede relacionar linealmente con la perdida de sus propiedades opticas por efecto del calor, lo que podria aplicarse para desarrollar metodos rapidos de deteccion de esporas supervivientes en conservas.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la resistencia termica de esporas de clostridium sporogenes pa 3679 en distintas condiciones de calentamiento y recuperacion posterior. cambios en sus caracteristicas opticas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la resistencia termica de esporas de clostridium sporogenes pa 3679 en distintas condiciones de calentamiento y recuperacion posterior. cambios en sus caracteristicas opticas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jose Torres Zarzo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/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> Silla Santos M. Hortensia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Enrique Hernandez Gimenez <\/li>\n<li>Vicente Aranda Catala (vocal)<\/li>\n<li>Federico Uruburu Fern\u00e1ndez (vocal)<\/li>\n<li>Jos\u00e9 M. Martinez Javega (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jose Torres Zarzo Se ha investigado la resistencia termica de las esporas de clostridium sporogenes pa3679 sometidas [&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":[1418,35,332,4526,278,1594],"tags":[5580,4499,17036,244036,111726,17041],"class_list":["post-130457","post","type-post","status-publish","format-standard","hentry","category-bacteriologia","category-ciencias-de-la-vida","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-microbiologia","category-tecnologia-de-los-alimentos","tag-enrique-hernandez-gimenez","tag-federico-uruburu-fernandez","tag-jose-m-Martinez-javega","tag-jose-torres-zarzo","tag-silla-santos-m-hortensia","tag-vicente-aranda-catala"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/130457","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=130457"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/130457\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=130457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=130457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=130457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}