{"id":13796,"date":"2018-03-09T09:00:13","date_gmt":"2018-03-09T09:00:13","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-del-valor-nutritivo-de-formulas-para-lactantes-parametros-indicadores-de-su-alteracion\/"},"modified":"2018-03-09T09:00:13","modified_gmt":"2018-03-09T09:00:13","slug":"estudio-del-valor-nutritivo-de-formulas-para-lactantes-parametros-indicadores-de-su-alteracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/estudio-del-valor-nutritivo-de-formulas-para-lactantes-parametros-indicadores-de-su-alteracion\/","title":{"rendered":"Estudio del valor nutritivo de f\u00f3rmulas para lactantes. par\u00e1metros indicadores de su alteraci\u00f3n"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Emilia Ferrer Garc\u00eda <\/strong><\/h2>\n<p>La reacci\u00f3n de amillard (rm) es objeto de especial inter\u00e9s en el estudio del efecto del tratamiento t\u00e9rmico y del almacenamiento sobre la calidad proteica de las f\u00f3rmulas para lactante (fl), porque afecta principalmente al valor nutritivo de las prote\u00ednas (por la diminuci\u00f3n de la lisina diponible), provoca la formaci\u00f3n de compuestos antinutritivos y t\u00f3xicos y modifica las propiedades organol\u00e9pticas y funcionales.  el objeto del presente trabajo es un menor conocimiento del alcance de la reacci\u00f3n de maillard (rm) en las f\u00f3rmulas para lactantes (fl) que permita evaluar la calidad proteica\/nutritiva de este tipo de productos.  plan de trabajo: revisi\u00f3n biliogr\u00e1fica sobre indicadores espc\u00edficos de las distintas etapas de la rm. Puesta a punto de los m\u00e9todos de determinaci\u00f3n de lisina diponible por fluorimetr\u00eda, furfurales por cromatograf\u00eda l\u00edquida de alta resoluci\u00f3n (clar), furosina por clar y compuestos glicosilados de las etapas avanzadas de la rm (ages) por fluorimetr\u00eda. Evaluaci\u00f3n de la influencia del tratamiento t\u00e9rmico en leche de vaca y fl y estimaci\u00f3n, en fl de inicio y continuaci\u00f3n, del efecto del tiempo (vida \u00fatil del producto) y de la temperatura de almacenamiento (20 y 37\u00c2\u00bac=.  resultados:  a,- estudios realizados en leche de vaca:  1,- influencia de la materia prima; en leches uht de marcas conocidas, los contenidos de fur e hmf libres y totales son menores que en las marcas blancas, leches semidesnatadas y bajas en lactorsa. No se encuentran diferencias entre los contenidos de lisina diponible de las marcas blancas y las marcas conocidas.  2,- tratamiento t\u00e9rmico: los contenidos de lisina disponible de leche uht son mayores que los de la leche esterilizada.  3,- per\u00edodo del alamcenamiento: se produce p\u00e9rdidas de lisina disponible en leche uht que oscilan entre el 12,9-38,9%.  b,- estudios realizados en f\u00f3rmulas para lactantes:  1,- tratamiento t\u00e9rmico: los contenidos de lisina disponible<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio del valor nutritivo de f\u00f3rmulas para lactantes. par\u00e1metros indicadores de su alteraci\u00f3n<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio del valor nutritivo de f\u00f3rmulas para lactantes. par\u00e1metros indicadores de su alteraci\u00f3n <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Emilia Ferrer Garc\u00eda <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/11\/2001<\/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>Rosaura Farre Rovira<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Carlos Calvo guti\u00e9rrez-rav\u00e9 <\/li>\n<li> Molina rosell Mar\u00eda  cristina (vocal)<\/li>\n<li>eduardo Jes\u00fas Guerra hern\u00e1ndez (vocal)<\/li>\n<li>Francisco Jos\u00e9 Morales navas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Emilia Ferrer Garc\u00eda La reacci\u00f3n de amillard (rm) es objeto de especial inter\u00e9s en el estudio del 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