{"id":138115,"date":"2018-03-11T13:15:46","date_gmt":"2018-03-11T13:15:46","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-nutricional-y-toxicologica-de-algas-comestibles-composicion-qua%c2%admica\/"},"modified":"2018-03-11T13:15:46","modified_gmt":"2018-03-11T13:15:46","slug":"evaluacion-nutricional-y-toxicologica-de-algas-comestibles-composicion-qua%c2%admica","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/evaluacion-nutricional-y-toxicologica-de-algas-comestibles-composicion-qua%c2%admica\/","title":{"rendered":"Evaluaci\u00f3n nutricional y toxicol\u00f3gica de algas comestibles: composici\u00f3n qu\u00edmica"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jos\u00e9 Julio Ortega Calvo <\/strong><\/h2>\n<p>Tras conocer la gama de productos comestibles elaborados a base de algas comercializados en nuestro pa\u00eds, se seleccionaron ocho para su estudio. El trabajo se centr\u00f3 en el an\u00e1lisis qu\u00edmico de los principales componentes de la biomasa constituyente de los preparados, y en la evaluaci\u00f3n de los resultados obtenidos bajo la perspectiva de su uso como alimento. Todos los productos estudiados resultaron ser aptos para el consumo en cuanto al contenido en humedad, de clorofila a, de \u00e1cidos nucleicos y de metales pesados. Al margen de consideraciones como coste y aceptabilidad de estos productos, las caracter\u00edsticas nutricionales y toxicol\u00f3gicas observadas en el trabajo permiten afirmar que la introducci\u00f3n de los mismos en la dieta puede en general ser positiva.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluaci\u00f3n nutricional y toxicol\u00f3gica de algas comestibles: composici\u00f3n qu\u00edmica<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluaci\u00f3n nutricional y toxicol\u00f3gica de algas comestibles: composici\u00f3n qu\u00edmica <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jos\u00e9 Julio Ortega Calvo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 20\/06\/1991<\/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>Ces\u00e1reo Sa\u00edz Jim\u00e9nez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Santiago Silvestre domingo <\/li>\n<li>Juan Cegarra rosique (vocal)<\/li>\n<li>Jos\u00e9 Mar\u00eda Vega piqueres (vocal)<\/li>\n<li>Carlos Martinez manzanares (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jos\u00e9 Julio Ortega Calvo Tras conocer la gama de productos comestibles elaborados a base de algas comercializados [&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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