{"id":131330,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/analisis-y-aprovechamiento-del-subproducto-de-la-industria-de-transformacion-de-la-chufa\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"analisis-y-aprovechamiento-del-subproducto-de-la-industria-de-transformacion-de-la-chufa","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/analisis-y-aprovechamiento-del-subproducto-de-la-industria-de-transformacion-de-la-chufa\/","title":{"rendered":"Analisis y aprovechamiento del subproducto de la industria de transformacion de la chufa."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Matute Alboreca M. Jose <\/strong><\/h2>\n<p>Se plantea el estudio y aprovechamiento del residuo final que se obtiene en la industria horchatera. En una primera parte se estudio la composicion quimica del tuberculo y del subproducto final, y la evolucion de la evolucion de los principales componentes a lo largo del proceso industrial, profundizandose en el estudio de la fibra alimentaria al producirse una gran concentracion de este componente. En una segunda parte se plantea el aprovechamiento del subproducto, presentandolo por un lado, como un concentrado de fibra alimentaria que tuviera una aplicacion directa en supermercado o en farmacia (enfermos de diabetes), y por otro lado, como un residuo que se podria utilizar en el enriquecimiento de alimentos mediante una serie de modificaciones enzimatico-termicas se intento aumentar la fibra soluble del subproducto para conseguir mejorar asi sus propiedades, y evitar futuros problemas sensoriales en el enriquecimiento de alimentos, consiguiendose un peque\u00f1o aumento que no justificaba la inversion necesaria para llevarlas a cabo. La harina integral fue el alimento escogido para su enriquecimiento con el subproducto. Se analizaron las propiedades mecanicas y fermentativas de la mezcla de harina y subproducto y se utilizo esta mezcla en un proceso de panificacion para fabricar pan integral de molde, consiguiendose panes comercializables y con una excelente textura y sabor a juzgar por los resultados obtenidos en el analisis sensorial efectuado.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Analisis y aprovechamiento del subproducto de la industria de transformacion de la chufa.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Analisis y aprovechamiento del subproducto de la industria de transformacion de la chufa. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Matute Alboreca M. Jose <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma 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>Rosa Mar\u00eda Esteban Alvarez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Javier Lopez Andreu <\/li>\n<li>Mercedes Fernandez Herrera (vocal)<\/li>\n<li>Jorge Mataix Beneyto (vocal)<\/li>\n<li>Alberto Masaguer Rodriguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Matute Alboreca M. Jose Se plantea el estudio y aprovechamiento del residuo final que se obtiene en [&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":[16825,332,20303,1594],"tags":[57633,2438,3980,245129,115812,15578],"class_list":["post-131330","post","type-post","status-publish","format-standard","hentry","category-bebidas-no-alcoholicas","category-ciencias-tecnologicas","category-panificacion","category-tecnologia-de-los-alimentos","tag-alberto-masaguer-rodriguez","tag-francisco-javier-lopez-andreu","tag-jorge-mataix-beneyto","tag-matute-alboreca-m-jose","tag-mercedes-fernandez-herrera","tag-rosa-maria-esteban-alvarez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/131330","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=131330"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/131330\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=131330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=131330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=131330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}