{"id":18992,"date":"2018-03-09T09:07:48","date_gmt":"2018-03-09T09:07:48","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-del-tiempo-de-almacenamiento-de-masas-de-aceitunas-procesadas-en-aceites-de-segunda-centrifugacion\/"},"modified":"2018-03-09T09:07:48","modified_gmt":"2018-03-09T09:07:48","slug":"influencia-del-tiempo-de-almacenamiento-de-masas-de-aceitunas-procesadas-en-aceites-de-segunda-centrifugacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-del-tiempo-de-almacenamiento-de-masas-de-aceitunas-procesadas-en-aceites-de-segunda-centrifugacion\/","title":{"rendered":"Influencia del tiempo de almacenamiento de masas de aceitunas procesadas en aceites de segunda centrifugaci\u00f3n"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Fernando Mart\u00ednez Rom\u00e1n <\/strong><\/h2>\n<p>La memoria recoge el estudio de la caracterizaci\u00f3n de los aceites de oliva virgenes obtenidos por el proceso de segunda centrifugaci\u00f3n de masas de aceitunas, ya sea realizado en un proceso continuo, o en 6 periodos de almacenamiento conocidos. Asimismo, se pretende conocer la cantidad de aceite que se obtiene en estos procesos y la clasificaci\u00f3n seg\u00fan la reflamentaci\u00f3n vigente de los aceites obtenidos.  los resultados obtenidos concluye que en la inmensa mayor\u00eda de los casos los aceites que se producen se clasificar\u00edan como de \u00aborujo de oliva crudos\u00bb en lugar de aceites de oliva virgen.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia del tiempo de almacenamiento de masas de aceitunas procesadas en aceites de segunda centrifugaci\u00f3n<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia del tiempo de almacenamiento de masas de aceitunas procesadas en aceites de segunda centrifugaci\u00f3n <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Fernando Mart\u00ednez Rom\u00e1n <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 17\/09\/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>Jose Alba Mendoza<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan Pereda mar\u00edn <\/li>\n<li>Rafael Borja padilla (vocal)<\/li>\n<li>Mar\u00eda del carmen Dobarganes Garc\u00eda (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Fernando Mart\u00ednez Rom\u00e1n La memoria recoge el estudio de la caracterizaci\u00f3n de los aceites de oliva virgenes [&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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