{"id":131144,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/procesos-de-proteolisis-primaria-que-intervienen-en-la-maduracion-del-queso-de-cabra\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"procesos-de-proteolisis-primaria-que-intervienen-en-la-maduracion-del-queso-de-cabra","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/procesos-de-proteolisis-primaria-que-intervienen-en-la-maduracion-del-queso-de-cabra\/","title":{"rendered":"Procesos de proteolisis primaria que intervienen en la maduracion del queso de cabra."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Trujillo Mesa Antonio  Jose <\/strong><\/h2>\n<p>Durante el madurado del queso intervienen numerosos fenomenos bioquimicos como la glicolisis, lipolisis y proteolisis, esta ultima objeto de este trabajo, que se traducen en una digestion enzimatica de los constituyentes de la cuajada, reacciones que le confieren caracteristicas nuevas modificando su composicion, aspecto y textura, desarrollando el sabor y la formacion de compuestos aromaticos.La mayoria de los trabajos realizados en queso de leche de cabra centran su atencion en la composicion y fraccionamiento de los peptidos solubles en agua, mientras ue los insolubles han recibido muy poca atencion, aun siendo los primeros peptidos que debemos conocer ya que seran los precursores de los productos de talla peque\u00f1a.Por ello el objetivo principal de la presente tesis ha consistido en el estudio de la proteolisis primaria producida por la accion de diferentes enzimas, importantes en el madurado del queso sobre la fraccion caseinica de la leche de cabra.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Procesos de proteolisis primaria que intervienen en la maduracion del queso de cabra.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Procesos de proteolisis primaria que intervienen en la maduracion del queso de cabra. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Trujillo Mesa Antonio  Jose <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/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>Carmen Carretero Romay<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Buenaventura Guamis Lopez <\/li>\n<li>M\u00aa Amparo Chiralt Boix (vocal)<\/li>\n<li>Manuela Juarez Iglesias (vocal)<\/li>\n<li>Pedro Ballester Crespo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Trujillo Mesa Antonio Jose Durante el madurado del queso intervienen numerosos fenomenos bioquimicos como la glicolisis, lipolisis [&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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