{"id":133392,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aplicacion-del-envasado-en-atmosferas-modificadas-eam-para-la-prolongacion-de-la-vida-util-de-productos-de-panaderia-y-bolleria\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"aplicacion-del-envasado-en-atmosferas-modificadas-eam-para-la-prolongacion-de-la-vida-util-de-productos-de-panaderia-y-bolleria","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/aplicacion-del-envasado-en-atmosferas-modificadas-eam-para-la-prolongacion-de-la-vida-util-de-productos-de-panaderia-y-bolleria\/","title":{"rendered":"Aplicacion del envasado en atmosferas modificadas (eam) para la prolongacion de la vida util de productos de panaderia y bolleria."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Rodriguez Castilla M. Valle <\/strong><\/h2>\n<p>Se han estudiado y comparado parametros fisico-quimicos, microbiologicos y sensoriales de pan de molde, bases de pizza precocidas, bizcochos, \u00abbaguettes\u00bb, \u00abbrotchen\u00bb y \u00abcroissants\u00bb envasados en atmosferas modificadas (n2, co2 y mezclas n2: co2) con los correspondientes a la atmosfera de aire. Con el fin de comprobar el beneficio de medidas adyacentes, las muestras de pan de molde y bases de pizza fueron elaboradas con y sin propionato calcico como conservante, y almacenadas al abrigo de la luz a 15-20 grados c y 22-25 grados c.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aplicacion del envasado en atmosferas modificadas (eam) para la prolongacion de la vida util de productos de panaderia y bolleria.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aplicacion del envasado en atmosferas modificadas (eam) para la prolongacion de la vida util de productos de panaderia y bolleria. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Rodriguez Castilla M. Valle <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/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>Rafael Jordano Salinas<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Polo Villar Luis Manuel <\/li>\n<li>Mar\u00eda  Del Carmen Lopez Martinez (vocal)<\/li>\n<li>Antonio Herrera Marteache (vocal)<\/li>\n<li>M\u00aa Teresa Mora Ventura (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rodriguez Castilla M. Valle Se han estudiado y comparado parametros fisico-quimicos, microbiologicos y sensoriales de pan 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 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":[35,332,973,278,20303,1594],"tags":[3115,3788,2394,20746,20745,247386],"class_list":["post-133392","post","type-post","status-publish","format-standard","hentry","category-ciencias-de-la-vida","category-ciencias-tecnologicas","category-cordoba","category-microbiologia","category-panificacion","category-tecnologia-de-los-alimentos","tag-antonio-herrera-marteache","tag-maria-del-carmen-lopez-Martinez","tag-ma-teresa-mora-ventura","tag-polo-villar-luis-manuel","tag-rafael-jordano-salinas","tag-rodriguez-castilla-m-valle"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/133392","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=133392"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/133392\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=133392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=133392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=133392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}