{"id":23286,"date":"2003-03-06T00:00:00","date_gmt":"2003-03-06T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-qua%c2%admico-y-sensorial-de-algunos-embutidos-crudos-curados-genuinos-de-algunas-regiones-espanolas\/"},"modified":"2003-03-06T00:00:00","modified_gmt":"2003-03-06T00:00:00","slug":"estudio-qua%c2%admico-y-sensorial-de-algunos-embutidos-crudos-curados-genuinos-de-algunas-regiones-espanolas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/navarra\/estudio-qua%c2%admico-y-sensorial-de-algunos-embutidos-crudos-curados-genuinos-de-algunas-regiones-espanolas\/","title":{"rendered":"Estudio qu\u00edmico y sensorial de algunos embutidos crudos-curados genuinos de algunas regiones espa\u00f1olas"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Udaniz Baztan Ana Olalla <\/strong><\/h2>\n<p>Dado el actual inter\u00e9s por el conocimiento de la composici\u00f3n qu\u00edmica general de los alimentos, as\u00ed como su valor nutritivo, y dada la importancia de los embutidos crudos-curados en los h\u00e1bitos alimenticios del territorio nacional, se plante\u00f3 el estudio de la composici\u00f3n qu\u00edmica general, el contenido en colesterol y el perfil de \u00e1cidos grasos y amino\u00e1cidos de una selecci\u00f3n representativa de embutidos crudos-curados espa\u00f1oles, pertenecientes a ocho regiones gastron\u00f3micas. Adem\u00e1s se realiz\u00f3 un estudio de p\u00e1rametros instrumentales de color y textura, as\u00ed como el an\u00e1lisis sensorial descriptivo de los mismos, intentando encontrar correlaciones estad\u00edsticas entre los par\u00e1metros anal\u00edticos y sensoriales. Los embutidos curdos-curados estudiados fueron: lomo extreme\u00f1o, ca\u00f1a de lomo, lomo de salamanca, salchich\u00f3n de vic, salchich\u00f3n de salamanca, imperial de lorca, imperial de bola\u00f1os, chorizo extreme\u00f1o, chorizo de huelva, chorizo de sarta ib\u00e9rico, morc\u00f3n extreme\u00f1o, chorizo de cantimpalos, chorizo gallego, chorizo asturiano, longaniza murciana, sobrasada mallorquina y chorizo rojo de teror.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio qu\u00edmico y sensorial de algunos embutidos crudos-curados genuinos de algunas regiones espa\u00f1olas<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio qu\u00edmico y sensorial de algunos embutidos crudos-curados genuinos de algunas regiones espa\u00f1olas <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Udaniz Baztan Ana Olalla <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 03\/06\/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>Mar\u00eda Concepci\u00f3n Cid Canda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: jos\u00e9 Bello gutierrez <\/li>\n<li>florencio Marzo perez (vocal)<\/li>\n<li>Mar\u00eda  del carmen Lopez Martinez (vocal)<\/li>\n<li>Mar\u00eda  dolores Ruiz l\u00f3pez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Udaniz Baztan Ana Olalla Dado el actual inter\u00e9s por el conocimiento de la composici\u00f3n qu\u00edmica general 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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