{"id":132325,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/empleo-de-lipasas-de-origen-microbiano-en-la-elaboracion-de-embutidos-crudos-curados\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"empleo-de-lipasas-de-origen-microbiano-en-la-elaboracion-de-embutidos-crudos-curados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/empleo-de-lipasas-de-origen-microbiano-en-la-elaboracion-de-embutidos-crudos-curados\/","title":{"rendered":"Empleo de lipasas de origen microbiano en la elaboracion de embutidos crudos curados."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Izaskun Zalakain Sagarzazu <\/strong><\/h2>\n<p>El objetivo general de este trabajo de investigacion fue estudiar la potencial utilizacion de lipasas exogenas en la elaboracion de embutidos crudos curados, en concreto en chorizo.Los resultados permitieron concluir que la lipasa de candida cylindracea no tuvo efecto sobre los procesos de acidficacion, desecacion y oxidacion de la grasa. La lipasa intesifico la lipolisis afectando a los acidos miristico, palmitico, palmitoleico, estearico y oleico.  las lipasas de mucor miehei rhizomucor miehei y aspergillus sp. A las dosis de 0.072, 0.100 y 0.400 u\/g respectivamente aumentaron la liberacion de todos los acidos con excepcion de linoleico y linolenico. El empleo de las lipasas no afecto a los procesos oxidativos, evolucion de microorganismos y calidad nutritiva del producto. La adicion de lipasas mejoro las caracteristicas organolepticas del producto y consiguio una acelaracion de la maduracion desde el punto de vista de los procesos lipoliticos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Empleo de lipasas de origen microbiano en la elaboracion de embutidos crudos curados.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Empleo de lipasas de origen microbiano en la elaboracion de embutidos crudos curados. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Izaskun Zalakain Sagarzazu <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/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>Mar\u00eda  Iciar Astiasaran Anchia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Simal Lozano <\/li>\n<li>Rosaura Farre Rovira (vocal)<\/li>\n<li>Lawrie Ralston (vocal)<\/li>\n<li>Jos\u00e9 Alfredo Martinez Hernandez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Izaskun Zalakain Sagarzazu El objetivo general de este trabajo de investigacion fue estudiar la potencial utilizacion de [&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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