{"id":143564,"date":"1993-01-01T00:00:00","date_gmt":"1993-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/maduracion-de-la-manzana-y-tecnologia-de-elaboracion-de-zumos-y-sidras\/"},"modified":"1993-01-01T00:00:00","modified_gmt":"1993-01-01T00:00:00","slug":"maduracion-de-la-manzana-y-tecnologia-de-elaboracion-de-zumos-y-sidras","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/maduracion-de-la-manzana-y-tecnologia-de-elaboracion-de-zumos-y-sidras\/","title":{"rendered":"Maduracion de la manzana y tecnolog\u00eda de elaboracion de zumos y sidras"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Mangas Alonso Juan  Jose <\/strong><\/h2>\n<p>Se ha llevado a cabo el estudio de la maduracion de diversas variedades de manzano de sidra y de la elaboracion del zumo fresco de manzana y la sidra. Las tecnicas utilizadas (cromatografia liquida y analisis por inyeccion en flujo) fueron suficientemente exactas y precisas para nuestros fines analiticos.  el control de azucares, acido malico, polifenoles, pectinas y almidon nos permitio determinar el momento optimo de recoleccion y transformacion de las variedades en estudio.  en relacion a los estudios tecnologicos se propone un sistema alternativo al tradicional para la obtencion de sidras con buenas cualidades gustativas y menores desordenes microbianos.  el metodo propuesto para la elaboracion de la sidra parcialmente dulce, permite fabricar un producto estable con buenas caracteristicas organolepticas, y utilizando la tecnolog\u00eda de membrana se obtienen zumos mas estables que cuando se emplea la tecnica rapida de pasterizacion (htst).<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Maduracion de la manzana y tecnolog\u00eda de elaboracion de zumos y sidras<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Maduracion de la manzana y tecnolog\u00eda de elaboracion de zumos y sidras <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Mangas Alonso Juan  Jose <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Oviedo<\/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>Domingo Blanco Gomis<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Rafael Cela Torrijos <\/li>\n<li>Jos\u00e9 Antonio Rodr\u00edguez V\u00e1zquez (vocal)<\/li>\n<li> Diez De Bethencourt Clara (vocal)<\/li>\n<li>Francisca Vicente Estevez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mangas Alonso Juan Jose Se ha llevado a cabo el estudio de la maduracion de diversas variedades [&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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