{"id":1425,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/modificacion-de-la-grasa-lactea-con-dioxido-de-carbono-en-condiciones-supercriticas\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"modificacion-de-la-grasa-lactea-con-dioxido-de-carbono-en-condiciones-supercriticas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/modificacion-de-la-grasa-lactea-con-dioxido-de-carbono-en-condiciones-supercriticas\/","title":{"rendered":"Modificacion de la grasa lactea con dioxido de carbono en condiciones supercriticas"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Gonzalez Hierro M. Teresa <\/strong><\/h2>\n<p>Dada la actual demanda de los consumidores sobre alimentos con bajo contenido en colesterol y grasa activada, es de interes el estudiar la aplicacion de los fluidos supercriticos a la modificacion de las grasas, entre ellas la grasa lactea. En este trabajo, se han puesto a punto metodos analiticos (cromatografia liquida de alta eficacia) para analisis de colesterol y trigliceridos. Asimismo, se han realizado diversas modificaciones de un extractor supercritico semipreparativo dise\u00f1andose celdas de extraccion adecuadas para muestras solidas, semisolidas y liquidas.  el equipo semipreparativo se ha aplicado al estudio de la modificacion y fraccionamiento de la grasa de leche en polvo. Tambien, se ha estudiado la aptitud tecnologica de la leche en polvo tratada con co2 supercritico para la elaboracion de quesos semidesnatados con una reduccion del 70% de contenido en colesterol.  por otra parte, se ha estudiado el efecto del contenido en agua de la muestra sobre la solubilidad del colesterol en co2 supercritico.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Modificacion de la grasa lactea con dioxido de carbono en condiciones supercriticas<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Modificacion de la grasa lactea con dioxido de carbono en condiciones supercriticas <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Gonzalez Hierro M. Teresa <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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> Santa Mar\u00eda  Blanco J. Guillermo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Esperanza Torija Isasa <\/li>\n<li>Nieves Corzo Sanchez (vocal)<\/li>\n<li>Manuela Juarez Iglesias (vocal)<\/li>\n<li>Francisco Javier Lopez Andreu (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Gonzalez Hierro M. Teresa Dada la actual demanda de los consumidores sobre alimentos con bajo contenido en [&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":[332,2390,1594],"tags":[5435,2438,6149,6152,6151,6150],"class_list":["post-1425","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-esperanza-torija-isasa","tag-francisco-javier-lopez-andreu","tag-gonzalez-hierro-m-teresa","tag-manuela-juarez-iglesias","tag-nieves-corzo-sanchez","tag-santa-maria-blanco-j-guillermo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/1425","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=1425"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/1425\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=1425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=1425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=1425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}