{"id":18591,"date":"2018-03-09T09:07:11","date_gmt":"2018-03-09T09:07:11","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-estabilidad-de-la-fraccion-lipa%c2%addica-de-formulas-para-lactantes\/"},"modified":"2018-03-09T09:07:11","modified_gmt":"2018-03-09T09:07:11","slug":"estudio-de-la-estabilidad-de-la-fraccion-lipa%c2%addica-de-formulas-para-lactantes","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/estudio-de-la-estabilidad-de-la-fraccion-lipa%c2%addica-de-formulas-para-lactantes\/","title":{"rendered":"Estudio de la estabilidad de la fracci\u00f3n lip\u00eddica de f\u00f3rmulas para lactantes"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Pilar Manglano Ortiz <\/strong><\/h2>\n<p>El objeto de este trabajo es conocer la evoluci\u00f3n de la fracci\u00f3n lip\u00eddica de una f\u00f3rmula de inicio para lactantes a lo largo del periodo de vida \u00fatil. En concreto se estudia la influencia, sobre dicha fracci\u00f3n lip\u00eddica de:  a,- la temperatura (22 y 37\u00c2\u00bac).  b,- el tiempo de conservaci\u00f3n.  as\u00ed mismo, se eval\u00faa la posible influencia de la sal de hierro y la fuente de tocoferol utilizadas. Se trabaja con 4 tipos de f\u00f3rmulas de inicio de base l\u00e1ctea para lactantes que s\u00f3lo difieren en el tipo de sal de hierro y de tocoferol adicionados.  los par\u00e1metros que se determinan en este estudio son:  * contenido de grasa: determinaci\u00f3n y gravim\u00e9trica, previa extracci\u00f3n de la grasa con cloroformo metanol.  * perfil lip\u00eddico. Composici\u00f3n cuali y cauntitativa de los \u00e1cidos grasos: determinaci\u00f3n por cg-fid.  * productos de degradaci\u00f3n de los \u00e1cidos grasos:  &#8211; primarios: per\u00f3xidos lip\u00eddicos, determinados por volumetr\u00eda indirecta (ki\/tiosulfato).  &#8211; secundarios: tbars (mda), por media de la fluorescencia .  * hierro: por eaa-llama, previa destrucci\u00f3n de la materia org\u00e1nica.  * \u00e1cido asc\u00f3rbico: se extrae por el m\u00e9todo de lau et al. (1985) y se determina por dpp.  en este trabajo se optimizan los m\u00e9todos para la determinaci\u00f3n de \u00e1cido asc\u00f3rbico y de hierro. El resto de m\u00e9todos se validaron en un estudio previo.  conclusiones  1,- se confirma la validez de los m\u00e9todos para la determinaci\u00f3n de \u00e1cido asc\u00f3rbico (para concentraciones comprendidas entre 15 y 550 mg\/100g de f\u00f3rmula) y de hierro (para contenidos comprendidos entre 1.25 y 20 mg\/100g de f\u00f3rmula).  2,- no se observan variaciones del contenido de grasa a lo largo del periodo de estudio en ninguna de las muestras estudiadas. Durante el almacenamiento, se observan p\u00e9rdidas de \u00e1cido palmitoleico y de linoleico. En el primero no influye la temperatura de almacenamiento. A 37\u00c2\u00bac se favorece la p\u00e9rdida de los \u00e1cidos linoleico y linol\u00e9nico. La d<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la estabilidad de la fracci\u00f3n lip\u00eddica de f\u00f3rmulas para lactantes<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la estabilidad de la fracci\u00f3n lip\u00eddica de f\u00f3rmulas para lactantes <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Pilar Manglano Ortiz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 19\/07\/2002<\/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>Rosaura Farre Rovira<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pilar Molina pons <\/li>\n<li>reyes Barbera saez (vocal)<\/li>\n<li>mari carmen Lopez sabater (vocal)<\/li>\n<li>gonzalo Clemente mar\u00edn (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Pilar Manglano Ortiz El objeto de este trabajo es conocer la evoluci\u00f3n de la fracci\u00f3n lip\u00eddica de [&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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