{"id":138987,"date":"2026-01-12T17:40:02","date_gmt":"2026-01-12T17:40:02","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-del-tratamiento-termico-de-la-proteina-dietetica-sobre-la-biodisponibilidad-de-algunos-minerales\/"},"modified":"2026-01-12T17:40:02","modified_gmt":"2026-01-12T17:40:02","slug":"influencia-del-tratamiento-termico-de-la-proteina-dietetica-sobre-la-biodisponibilidad-de-algunos-minerales","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/influencia-del-tratamiento-termico-de-la-proteina-dietetica-sobre-la-biodisponibilidad-de-algunos-minerales\/","title":{"rendered":"Influencia del tratamiento termico de la proteina dietetica sobre la biodisponibilidad de algunos minerales."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Teresa Aspe Carranza <\/strong><\/h2>\n<p>Se ha estudiado la influencia que los procesos termicos ejercen sobre la interaccion proteina-minerales de la dieta. Inicialmente se analizaron los cambios que una proteina patron, caseina, sin tratar o calentada, en forma aislada o en presencia de azucar y\/o aceite, introducia en la forma fisico-quimica del calcio. A continuacion y empleando las anteriores muestras se elaboraron dietas semisinteticas. En ellas se estudio la digestibilidad \u00abin vitro\u00bb y la biodisponibilidad, en ratas al destete, de ca, mg, fe, cu y zn. El estudio se amplio a un alimento real, la sardina, para ver lo que sucedia cuando la proteina se calentaba formando parte ya de un alimento en el que ademas existian otros nutrientes. Este alimento y su proteina, crudos y fritos, se emplearon para la elaboracion de dietas semisinteticas con las que tambien se realizaron ensayos de digestibilidad \u00abin vitro\u00bb y de balance mineral de los elementos antes se\u00f1aladas.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia del tratamiento termico de la proteina dietetica sobre la biodisponibilidad de algunos minerales.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia del tratamiento termico de la proteina dietetica sobre la biodisponibilidad de algunos minerales. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Teresa Aspe Carranza <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1992<\/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> Navarro Martos M. Pilar<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Benito Del Castillo Garcia <\/li>\n<li>Enrique Tortosa Martorell (vocal)<\/li>\n<li>Agustin Olano Villen (vocal)<\/li>\n<li>Francisco Jos\u00e9 Mataix Verdu (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Teresa Aspe Carranza Se ha estudiado la influencia que los procesos termicos ejercen sobre la interaccion proteina-minerales [&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":[467,9,332,986,10274,1594,47286],"tags":[45236,4776,2991,12927,4777,253478],"class_list":["post-138987","post","type-post","status-publish","format-standard","hentry","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-ciencias-tecnologicas","category-complutense-de-madrid","category-elementos-minerales-en-la-alimentacion","category-tecnologia-de-los-alimentos","category-tratamiento-termico-de-alimentos-y-productos-lacteos","tag-agustin-olano-villen","tag-benito-del-castillo-garcia","tag-enrique-tortosa-martorell","tag-francisco-jose-mataix-verdu","tag-navarro-martos-m-pilar","tag-teresa-aspe-carranza"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/138987","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=138987"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/138987\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=138987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=138987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=138987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}