{"id":22636,"date":"2018-03-09T09:12:53","date_gmt":"2018-03-09T09:12:53","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/optimacion-de-la-composicion-y-procesado-de-emulsiones-alimentarias-con-bajo-contenido-en-grasa-y-colesterol\/"},"modified":"2018-03-09T09:12:53","modified_gmt":"2018-03-09T09:12:53","slug":"optimacion-de-la-composicion-y-procesado-de-emulsiones-alimentarias-con-bajo-contenido-en-grasa-y-colesterol","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/huelva\/optimacion-de-la-composicion-y-procesado-de-emulsiones-alimentarias-con-bajo-contenido-en-grasa-y-colesterol\/","title":{"rendered":"Optimacion de la  composicion y procesado de emulsiones alimentarias con bajo contenido en grasa y colesterol"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Inmaculada Martinez Garcia <\/strong><\/h2>\n<p>En esta tesis se estudia la influencia de la concentracion de almidon, fase dispersa y colesterol en el comportamiento reologico de bajo contenido en grasas y colesterol.  igualmente se estudia el proceso de emulsificacion en diversos equipos, entre ellos, el reo-emulsificador que permite un seguimiento del proceso mediante medida del part de tension.  la concentraci\u00f3n reologica se ha complementado en estudios microestructurales, mediante medida de la distribucion de tama\u00f1os de gota y observacion microscopica bajo cizalla.  los resultados reologicos se discuten en base a consideraciones estructurales en funcion de la composici\u00f3n de estas emulsiones.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Optimacion de la  composicion y procesado de emulsiones alimentarias con bajo contenido en grasa y colesterol<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Optimacion de la  composicion y procesado de emulsiones alimentarias con bajo contenido en grasa y colesterol <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Inmaculada Martinez Garcia <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Huelva<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 22\/04\/2003<\/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>Pedro Partal Lopez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: cr\u00edspulo Gallegos montes <\/li>\n<li>joao Maia (vocal)<\/li>\n<li>lionel Choplin (vocal)<\/li>\n<li>Antonio Guerrero conejo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Inmaculada Martinez Garcia En esta tesis se estudia la influencia de la concentracion de almidon, fase [&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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