{"id":19692,"date":"2018-03-09T09:08:45","date_gmt":"2018-03-09T09:08:45","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/pardeamiento-qua%c2%admico-en-formulas-enterales-indicadores-de-control-de-tratamiento-termico\/"},"modified":"2018-03-09T09:08:45","modified_gmt":"2018-03-09T09:08:45","slug":"pardeamiento-qua%c2%admico-en-formulas-enterales-indicadores-de-control-de-tratamiento-termico","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/pardeamiento-qua%c2%admico-en-formulas-enterales-indicadores-de-control-de-tratamiento-termico\/","title":{"rendered":"Pardeamiento qu\u00edmico en formulas enterales. indicadores de control de tratamiento t\u00e9rmico"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jos\u00e9 Angel Rufian Henares <\/strong><\/h2>\n<p>Las f\u00f3rmulas enterales son alimentos que requieren tratamiento t\u00e9rmicos durante su elaboraci\u00f3n, los cuales pueden producir cambios organol\u00e9pticos, nutricionales y toxicol\u00f3gicos debidos principalmente a reacciones de pardeamiento qu\u00edmico, estas reacciones puden continuar durante el largo periodo de vida \u00fatil ..  el objeto general del presente trabajo fue establecer indicadores qu\u00edmicos de pardeamiento que permitan el control del proceso de elaboraci\u00f3n y conservaci\u00f3n de f\u00f3rmulas enterales.  los indicadores: hmf, furfural, furosina. Lisina util, glucosilisomaltol, pirralina, color mediante absorbancia y reflactancia, fluorescencia e intensidad de fluorescencia con opa han sido puestos a punto para valorar su utilidad en el procesado y conservaci\u00f3n de f\u00f3rmulas enterales. As\u00ed mismo se han elaborado sistemas modelo con los ingredientes que se utilizan habitualmente en la elaboraci\u00f3n de estos productos (prote\u00ednas l\u00e1cteas y carbohidratos) con objeto de encontrar indicadores \u00fatiles para el control de elaboraci\u00f3n de las diferentes f\u00f3rmulas que existen en el mercado.  los indicadores de elecci\u00f3n para f\u00f3rmulas elaboradas con prote\u00ednas da\u00f1adas t\u00e9rmicamente son: pirralina, fluorescencia y color mediante absorbancia y refractancia.  las f\u00f3rmulas elaboradas con prote\u00ednas con bajo da\u00f1o t\u00e9rmico pueden ser controladas mediante la determinaci\u00f3n de furosina y\/o lisina \u00fatil.  glucosilisomaltol puede ser \u00fatil para aquellas f\u00f3rmulas que lleven glutamina como ingrediente.  la conservaci\u00f3n de estos alimentos puede controlarse mediante la determinaci\u00f3n de furosina y furfural.  este trabajo ha sido financiado por el proyecto ali97-0606-c02-01 del plan nacional de i+d.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Pardeamiento qu\u00edmico en formulas enterales. indicadores de control de tratamiento t\u00e9rmico<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Pardeamiento qu\u00edmico en formulas enterales. indicadores de control de tratamiento t\u00e9rmico <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jos\u00e9 Angel Rufian Henares <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Granada<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/10\/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>villanova Ruiz Garc\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: angel Gil hernandez <\/li>\n<li>nieves Corzo sanchez (vocal)<\/li>\n<li>rosaura Farre rovira (vocal)<\/li>\n<li>Francisco Jos\u00e9 Morales navas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jos\u00e9 Angel Rufian Henares Las f\u00f3rmulas enterales son alimentos que requieren tratamiento t\u00e9rmicos durante su elaboraci\u00f3n, los [&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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