{"id":24785,"date":"2018-03-09T09:15:53","date_gmt":"2018-03-09T09:15:53","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-sensorial-de-esparrago-verde\/"},"modified":"2018-03-09T09:15:53","modified_gmt":"2018-03-09T09:15:53","slug":"caracterizacion-sensorial-de-esparrago-verde","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-sensorial-de-esparrago-verde\/","title":{"rendered":"Caracterizaci\u00f3n sensorial de esp\u00e1rrago verde"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Marta Serrano Meg\u00edas <\/strong><\/h2>\n<p>Existen numerosas variedades de esp\u00e1rrago verde comercializadas actualmente en el mercado alimentario espa\u00f1ol, algunas de ellas son aut\u00f3ctonas de nuestro pa\u00eds, como los esp\u00e1rragos de hu\u00e9tor-t\u00e1jar, o bien se trata de h\u00edbridos exportados generalmente de sudam\u00e9rica (mary washington, uc-157). Las condiciones de suelo, subsuelo o clima repercuten sobre las distintas variedades y pueden traducirse en caracter\u00edsticas sensoriales diferentes en un mismo tipo de producto.  la bibliograf\u00eda existen en relaci\u00f3n al an\u00e1lisis sensorial y el esp\u00e1rrago verde es escasa y pr\u00e1cticamente se reduce a estudios sobre la evoluci\u00f3n de las propiedades sensoriales (fibrosidad y aroma) a lo largo del almacenamiento.  en esta tesis doctoral se ha desarrollado una metodolog\u00eda de evaluaci\u00f3n en la que se establecen las condiciones de preparaci\u00f3n, presentaci\u00f3n y evaluaci\u00f3n del esp\u00e1rrago verde. La evaluaci\u00f3n sensorial del esp\u00e1rrago verde se realiza un crudo y diferenciando las porciones de la cabeza y el tallo.  como instrumento de medida se utiliz\u00f3 un panel de cata creado espec\u00edficamente para la evaluaci\u00f3n sensorial del esp\u00e1rrago verde. A partir del panel de cata se estableci\u00f3 el perfil sensorial del esp\u00e1rrago verde siguiendo el m\u00e9todo de la media geom\u00e9trica (gazano, 1984). Los atributos m\u00e1s relevantes en este perfil sensorial fueron el amargo, dulce, astringente y met\u00e1lico. el perfil sensorial permiti\u00f3 desarrollar una ficha de cata que utilizada como herramienta de medida por los miembros del panel y que permite evaluar el aspecto, flavor y textura del esp\u00e1rrago verde. El an\u00e1lisis del aspecto se realiza a partir de una escala de categor\u00edas y el an\u00e1lisis del flavor y de la textura a partir de una escala nominal estructura de seis puntos.  utilizando la ficha de cata el panel pudo caracterizar sensorialmente diferentes tipos de esp\u00e1rrago verde comercializados en espa\u00f1a y procedentes de las regiones granadinas de hu\u00e9tor-t\u00e1jar y ch<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n sensorial de esp\u00e1rrago verde<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n sensorial de esp\u00e1rrago verde <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Marta Serrano Meg\u00edas <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Granada<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 16\/07\/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  Dolores Ruiz L\u00f3pez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda  del carmen Lopez Martinez <\/li>\n<li>Jos\u00e9 Manuel Lopez nicolas (vocal)<\/li>\n<li>Ana Mar\u00eda Troncoso gonz\u00e1lez (vocal)<\/li>\n<li> Espejo calvo Juan  Antonio (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Marta Serrano Meg\u00edas Existen numerosas variedades de esp\u00e1rrago verde comercializadas actualmente en el mercado alimentario espa\u00f1ol, algunas [&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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