{"id":134358,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/origen-y-agentes-responsables-de-las-sustancias-componentes-del-sabor-y-aroma-de-los-embutidos\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"origen-y-agentes-responsables-de-las-sustancias-componentes-del-sabor-y-aroma-de-los-embutidos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/origen-y-agentes-responsables-de-las-sustancias-componentes-del-sabor-y-aroma-de-los-embutidos\/","title":{"rendered":"Origen y agentes responsables de las sustancias componentes del sabor y aroma de los embutidos."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Hierro Paredes Eva M. <\/strong><\/h2>\n<p>El objetivo fue conocer cuales son los agentes y\/o reacciones que generan las sustancias responsables del sabor y aroma de los embutidos. En una primera fase se estudio los compuestos volatiles de diferentes embutidos comerciales, los resultados mostraron que el predominio de esteres se corresponde con productos de maduracion larga debido a la actividad microbiana que tiene lugar en ellos. En los de calibre peque\u00f1o predominan las sustancias generadas via autooxidacion lipidica.  asimismo, los distintos condimentos aportan sus compuestos volatiles caracteristicos. En la segunda etapa, se elaboraron asepticamente distintos lotes de embutidos inoculados con diferentes microorganismos. El analisis de los acidos grasos libres revelo que la lipolisis se debe principalmente a las lipasas endogenas de la carne. Dichas enzimas hidrolizan preferentemente las posiciones externas de la molecula de triglicerido o bien la fraccion de lipidos polares puesto que la mayor liberacion correspondio a los acidos grasos insaturados.  el analisis de los aminoacidos libres permitio deducir que las proteasas endogenas fueron los principales agentes responsables de la proteolisis.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Origen y agentes responsables de las sustancias componentes del sabor y aroma de los embutidos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Origen y agentes responsables de las sustancias componentes del sabor y aroma de los embutidos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Hierro Paredes Eva M. <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/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>Juan  Antonio Ordo\u00f1ez Pereda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Bernabe Sanz Perez <\/li>\n<li>Alfonso Vicente Carrascosa Santiago (vocal)<\/li>\n<li>Miguel Angel Asensio Perez (vocal)<\/li>\n<li> Villanueva Suarez M. Jos\u00e9 (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Hierro Paredes Eva M. El objetivo fue conocer cuales son los agentes y\/o reacciones que generan las [&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":[8119,332,986,1715,1594],"tags":[5727,916,248461,4433,2697,23140],"class_list":["post-134358","post","type-post","status-publish","format-standard","hentry","category-aroma-y-sabor","category-ciencias-tecnologicas","category-complutense-de-madrid","category-elaboracion-de-alimentos","category-tecnologia-de-los-alimentos","tag-alfonso-vicente-carrascosa-santiago","tag-bernabe-sanz-perez","tag-hierro-paredes-eva-m","tag-juan-antonio-ordonez-pereda","tag-miguel-angel-asensio-perez","tag-villanueva-suarez-m-jose"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/134358","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=134358"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/134358\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=134358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=134358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=134358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}