{"id":133718,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/resolucion-de-colorantes-solubles-e-insolubles-en-alimentos-por-espectrofotometria-en-fase-solida\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"resolucion-de-colorantes-solubles-e-insolubles-en-alimentos-por-espectrofotometria-en-fase-solida","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/resolucion-de-colorantes-solubles-e-insolubles-en-alimentos-por-espectrofotometria-en-fase-solida\/","title":{"rendered":"Resolucion de colorantes solubles e insolubles en alimentos por espectrofotometria en fase solida."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Fernandez Ramos M. Dolores <\/strong><\/h2>\n<p>Se proponen y se validan diversos procedimientos para la determinacion de colorantes solubles y sus impurezas insolubles, tanto solos como en mezclas, en productos alimentarios de diverso tipo: &#8211; mezclas formadas por el colorante sulfonado amarillo anaranjado y su homologo no sulfonado sudan i, carmoisina y 1-naftilazo-1-naftol y escarlata 4r y 1-naftilazo-2-naftol, mediante el empleo de la tecnica espectrofotometria en fase solida, aplicado al control de calidad de marcas comerciales de colorantes empleados como materia prima en la manufactura de alimentos y a la determinacion de los colorantes en productos alimenticios comerciales, caramelos, gominolas, colorantes alimentarios, grosella, espuma dulce, lapiz pastelero y mermelada, validado quimiometricamente. &#8211; mezclas binarias de los colorantes solubles amarillo anaranjado y amarillo de quinoleina y sus insolubles sudan i y amarillo de quinoleina insoluble mediante espectrofotometria en fase solida, comprobando que ofrece buenos resultados en su aplicacion a bebidas refrescantes y preparados alimentarios. &#8211; Mezclas amarillo anaranjado y amarillo de quinoleina, por un lado y tartracina.  escarlata 4r y amarillo anaranjado por otro, previa fijacion de estos colorantes sobre sephadex deae a-25, aplicando los metodos de calibracion multivariantes, minimos cuadrados parciales, aplicados a ocho y diez productos alimenticios respectivamente. Los resultados han sido validados mediante cromatografia liquida de alta resolucion.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Resolucion de colorantes solubles e insolubles en alimentos por espectrofotometria en fase solida.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Resolucion de colorantes solubles e insolubles en alimentos por espectrofotometria en fase solida. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Fernandez Ramos M. Dolores <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Granada<\/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>Luis Fermin Capitan Vallvey<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Fermin Capitan Garcia <\/li>\n<li>Juan  Ramon Castillo Suarez (vocal)<\/li>\n<li>Jos\u00e9 Manuel Cano Pavon (vocal)<\/li>\n<li>Andr\u00e9s Garcia Granado Lopez Del Hierro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Fernandez Ramos M. Dolores Se proponen y se validan diversos procedimientos para la determinacion de colorantes solubles [&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":[9418,332,604,17,18,1594],"tags":[1653,4097,247754,7886,4098,2328],"class_list":["post-133718","post","type-post","status-publish","format-standard","hentry","category-aditivos-alimentarios","category-ciencias-tecnologicas","category-espectroscopia-de-absorcion","category-quimica","category-quimica-analitica","category-tecnologia-de-los-alimentos","tag-andres-garcia-granado-lopez-del-hierro","tag-fermin-capitan-garcia","tag-fernandez-ramos-m-dolores","tag-jose-manuel-cano-pavon","tag-juan-ramon-castillo-suarez","tag-luis-fermin-capitan-vallvey"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/133718","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=133718"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/133718\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=133718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=133718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=133718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}