{"id":142533,"date":"1993-01-01T00:00:00","date_gmt":"1993-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-factores-fisico-quimicos-en-la-formacion-de-geles-elaborados-con-surimi-de-sardina-sardina-pilchardus\/"},"modified":"1993-01-01T00:00:00","modified_gmt":"1993-01-01T00:00:00","slug":"influencia-de-factores-fisico-quimicos-en-la-formacion-de-geles-elaborados-con-surimi-de-sardina-sardina-pilchardus","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-factores-fisico-quimicos-en-la-formacion-de-geles-elaborados-con-surimi-de-sardina-sardina-pilchardus\/","title":{"rendered":"\u00abinfluencia de factores fisico-quimicos en la formacion de geles elaborados con surimi de sardina (sardina pilchardus)\u00bb"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Alvarez Gomez De Segura Cristina <\/strong><\/h2>\n<p>En el trabajo se estudian las condiciones optimas de gelificacion del surimi de sardina (sardina pilchardus) y el efecto de distintos ingredientes en la formacion de geles mixtos surimi-in grediente. Las condiciones optimas de gelificacion se han determinado en funcion de la concentracion de sal a\u00f1adida, tiempos de amasado, humedad final del gel y tratamiento termico aplicado. El efecto de los ingredientes (almidon, clara de huevo, aislado de soja y kappa e iota carragenato) se estudia en sistemas en los que se mantiene constante la sustancia seca y en la que esta aumenta.  los resultados muestran que en la gelificacion del surimi de sardina hay unas condiciones de temperaturas y tiempos de asentamiento y calentamiento en los que se obtienen geles con la maxima resistencia, disminuyendo a medida que nos alejamos de estas condiciones. Entre los ingredientes a\u00f1adidos unicamente el aislado de soja al 2% incrementa la resistencia del gel cuando se mantiene constante la sustancia seca. El efecto de la clara de huevo se obtiene unicamente cuando se incrementa la sustancia seca de los geles.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>\u00abinfluencia de factores fisico-quimicos en la formacion de geles elaborados con surimi de sardina (sardina pilchardus)\u00bb<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 \u00abinfluencia de factores fisico-quimicos en la formacion de geles elaborados con surimi de sardina (sardina pilchardus)\u00bb <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Alvarez Gomez De Segura Cristina <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1993<\/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>Margarita Tejada Yabar<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Bernabe Sanz Perez <\/li>\n<li>Antonio Moral Rama (vocal)<\/li>\n<li>Lorenzo De La Hoz Perales (vocal)<\/li>\n<li>Rogelio Pozo Carro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Alvarez Gomez De Segura Cristina En el trabajo se estudian las condiciones optimas de gelificacion del surimi [&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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