{"id":143961,"date":"1993-01-01T00:00:00","date_gmt":"1993-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/modificaciones-de-la-pared-celular-de-aceitunas-variedades-hojiblanca-y-manzanilla-durante-su-elaboracion\/"},"modified":"1993-01-01T00:00:00","modified_gmt":"1993-01-01T00:00:00","slug":"modificaciones-de-la-pared-celular-de-aceitunas-variedades-hojiblanca-y-manzanilla-durante-su-elaboracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/modificaciones-de-la-pared-celular-de-aceitunas-variedades-hojiblanca-y-manzanilla-durante-su-elaboracion\/","title":{"rendered":"Modificaciones de la pared celular de aceitunas (variedades hojiblanca y manzanilla) durante su elaboracion."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Jimenez Araujo Ana Jose <\/strong><\/h2>\n<p>Se ha realizado el estudio de la pared celular de aceitunas, variedades hojiblanca y manzanilla, en fruto fresco, procesado y algunos pasos intermedios durante su elaboracion para verde estilo sevillano y negra estilo californiano, respectivamente. Para ello, se aisla material de pared de las distintas muestras, fraccionandose este en sus distintos polisacaridos segun sus caracteristicas de solubilidad. Estas fracciones se estudian segun distintos metodos y se purifican los polisacaridos constituyentes. Una vez caracterizados estos tanto de fruto fresco como de fruto procesado, se estudian los cambios que se han producido en ellos como consecuencia del proceso de elaboracion. Tambien se intenta realizar una correlacion entre estas modificaciones descritas en los polisacaridos y la evolucion de la textura de los frutos debido al proceso tecnologico de elaboracion.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Modificaciones de la pared celular de aceitunas (variedades hojiblanca y manzanilla) durante su elaboracion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Modificaciones de la pared celular de aceitunas (variedades hojiblanca y manzanilla) durante su elaboracion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Jimenez Araujo Ana Jose <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/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>Antonia Heredia Moreno<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Manuel G\u00f3mez Guill\u00e9n <\/li>\n<li>Antonio Garrido Fern\u00e1ndez (vocal)<\/li>\n<li>Vicente Flores Luque (vocal)<\/li>\n<li>Fulgencio Saura Calixto (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jimenez Araujo Ana Jose Se ha realizado el estudio de la pared celular de aceitunas, variedades hojiblanca [&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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