{"id":13072,"date":"2001-01-10T00:00:00","date_gmt":"2001-01-10T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-composicion-del-erizo-de-mar-paracentrotus-lividus-lmk-modificaciones-durante-el-proceso-de-enlatado\/"},"modified":"2001-01-10T00:00:00","modified_gmt":"2001-01-10T00:00:00","slug":"estudio-de-la-composicion-del-erizo-de-mar-paracentrotus-lividus-lmk-modificaciones-durante-el-proceso-de-enlatado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/estudio-de-la-composicion-del-erizo-de-mar-paracentrotus-lividus-lmk-modificaciones-durante-el-proceso-de-enlatado\/","title":{"rendered":"Estudio de la composici\u00f3n del erizo de mar, paracentrotus lividus lmk. modificaciones durante el proceso de enlatado."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ana Rodr\u00edguez Bernardo De Quir\u00f3s <\/strong><\/h2>\n<p>En este trabajo se han determinado diferentes componentes nutritivos (vitaminas hidrosolubles, liposolubles, \u00e1cidos grasos, amino\u00e1cidos, etc) y componentes organol\u00e9pticos (sustancias responsables del aroma, y pigmentos) en el erizo de mar paracentrotus lividus. A pesar de que existen numerosos trabajos sobre el erizo de mar la pr\u00e1ctica totalidad de los mismos est\u00e1 centrada en estudios bioqu\u00edmicos, gen\u00e9ticos y de desarrollo siendo muy escasa la informaci\u00f3n disponible sobre el erizo de mar como alimento por lo que hemos considerado de una suma importancia efectuar un estudio anal\u00edtico con el fin de evaluar la calidad nutritiva. Tambi\u00e9n se han evaluado las modificaciones que sobre dichos componentes origina el proceso de enlatado.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la composici\u00f3n del erizo de mar, paracentrotus lividus lmk. modificaciones durante el proceso de enlatado.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la composici\u00f3n del erizo de mar, paracentrotus lividus lmk. modificaciones durante el proceso de enlatado. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ana Rodr\u00edguez Bernardo De Quir\u00f3s <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/10\/2001<\/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>Julia L\u00f3pez Hern\u00e1ndez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Lage yusty Mar\u00eda asunci\u00f3n <\/li>\n<li>Mar\u00eda  Jos\u00e9 Gonzalez castro (vocal)<\/li>\n<li>paz Garc\u00eda mart\u00ednez (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ana Rodr\u00edguez Bernardo De Quir\u00f3s En este trabajo se han determinado diferentes componentes nutritivos (vitaminas hidrosolubles, liposolubles, [&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":[1595,467,9,332,4526,40167,1176,17,18,977,1594],"tags":[42550,2901,35032,42551,42552],"class_list":["post-13072","post","type-post","status-publish","format-standard","hentry","category-analisis-cromatografico","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-conservas-no-vegetales","category-nutrientes","category-quimica","category-quimica-analitica","category-santiago-de-compostela","category-tecnologia-de-los-alimentos","tag-ana-rodriguez-bernardo-de-quiros","tag-julia-lopez-hernandez","tag-lage-yusty-maria-asuncion","tag-maria-jose-gonzalez-castro","tag-paz-garcia-Martinez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/13072","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=13072"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/13072\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=13072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=13072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=13072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}