{"id":18613,"date":"2018-03-09T09:07:13","date_gmt":"2018-03-09T09:07:13","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-elaboracion-y-produccion-del-gofio-en-gran-canaria-instauracion-de-sistemas-de-autocontrol\/"},"modified":"2018-03-09T09:07:13","modified_gmt":"2018-03-09T09:07:13","slug":"estudio-de-la-elaboracion-y-produccion-del-gofio-en-gran-canaria-instauracion-de-sistemas-de-autocontrol","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-la-elaboracion-y-produccion-del-gofio-en-gran-canaria-instauracion-de-sistemas-de-autocontrol\/","title":{"rendered":"Estudio de la elaboraci\u00f3n y producci\u00f3n del gofio en gran canaria instauraci\u00f3n de sistemas de autocontrol"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Olga Mar\u00eda Cerpa Cervera <\/strong><\/h2>\n<p>Debido a la gran significaci\u00f3n hist\u00f3rica del gofio, a su alto valor nutricional, y a al demanda cada d\u00eda mayor de productos de calidad contrastada por parte de los consumidores, nos planteamos como principal objetivo de esta tesis, el de recoger y determinar las caracter\u00edsticas de producci\u00f3n, y de calidad microbiol\u00f3gica, qu\u00edmica, f\u00edsica y organol\u00e9ptica, as\u00ed como la aceptabilidad en la sociedad canaria de los distintos tipos de gofio de la isla de gran canaria, y posteriormente hace una evaluaci\u00f3n de los riesgos presentes en cada fase de la elaboraci\u00f3n\/fabricaci\u00f3n para instaurar de forma gen\u00e9rica un sistema appcc que asegure, adem\u00e1s de un producto higi\u00e9nico-sanitario apto, de una calidad comprobada, como exige la denominaci\u00f3n de la que se ha hecho objeto recientemente, aunque de forma a\u00fan provisional por la c.E.E., como alimento con indicaci\u00f3n geogr\u00e1fica protegida.  para este estudio se tomaron muestras de gofio de los 13 molinos m\u00e1s representativos tanto artesanales como industriales, realiz\u00e1ndose un estudio comparado entre ambos tipos de producci\u00f3n y cumpliment\u00e1ndose tanto la encuesta de las caracter\u00edsticas de producci\u00f3n, como la de la evaluaci\u00f3n de los riesgos, en las que quedaron recogidos los datos m\u00e1s relevantes.  asimismo se estudiaron los principales componentes constituyentes del valor nutritivo; se evaluaron los principales grupos microbianos presentes y se determinaron ph y aw como par\u00e1metros f\u00edsico-qu\u00edmicos, con el fin de obtener informaci\u00f3n sobre la estabilidad y potenciales riesgos sanitarios para el consumidor.  se estudi\u00f3 la aceptabilidad del gofio en la sociedad gran canaria y se estim\u00f3 de forma subjetiva la calidad sensorial de los gofios mediante evaluaci\u00f3n por el m\u00e9todo qda (an\u00e1lisis descriptivo cuantitativo), con la colaboraci\u00f3n de un panel de catadores.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la elaboraci\u00f3n y producci\u00f3n del gofio en gran canaria instauraci\u00f3n de sistemas de autocontrol<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la elaboraci\u00f3n y producci\u00f3n del gofio en gran canaria instauraci\u00f3n de sistemas de autocontrol <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Olga Mar\u00eda Cerpa Cervera <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Palmas de gran canaria<\/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> Mill\u00e1n De Larriva Rafael<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Herrera marteache <\/li>\n<li>M\u00aa teresa Mora ventura (vocal)<\/li>\n<li>arturo Hardisson de la torre (vocal)<\/li>\n<li>Juan  Carlos Penedo padr\u00f3n (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Olga Mar\u00eda Cerpa Cervera Debido a la gran significaci\u00f3n hist\u00f3rica del gofio, a su alto valor nutricional, [&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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