{"id":3163,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/influencia-de-los-procesos-de-salado-y-ahumado-sobre-las-caracteristicas-fisicoquimicas-del-queso-idiazabal-compuestos-nitrogenados\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"influencia-de-los-procesos-de-salado-y-ahumado-sobre-las-caracteristicas-fisicoquimicas-del-queso-idiazabal-compuestos-nitrogenados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-los-procesos-de-salado-y-ahumado-sobre-las-caracteristicas-fisicoquimicas-del-queso-idiazabal-compuestos-nitrogenados\/","title":{"rendered":"Influencia de los procesos de salado y ahumado sobre las caracteristicas fisicoquimicas del queso idiazabal (compuestos nitrogenados)."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Iba\u00f1ez Moya Francisco C. <\/strong><\/h2>\n<p>El objetivo de la tesis doctoral ha sido el estudio de la accion del tiempo de permanencia en salmuera y del ahumado, a lo largo de la maduracion, sobre las caracteristicas fisicoquimicas del queso idiazabal con especial atencion sobre los constituyentes nitrogenados.  se pretende establecer un control de calidad con el fin de homogeneizar el proceso de elaboracion de este queso en funcion del producto final deseado. Para ello se tomaron muestras ahumadas, segun el metodo tradicional, y no ahumadas, estas ultimas sometidas a distintos tiempos de permanencia en salmuera (12, 24 y 36 horas); y con tiempos de maduracion desde 1 dia hasta 270. Las distintas fracciones nitrogenadas se estudiaron a lo largo del periodo de maduracion mediante indices quimicos de madurez, analisis electroforetico y cromatografia liquida. Los resultados obtenidos mostraron diferencias estadisticamente significativas entre los quesos no ahumados con distintos tiempos de salmuera, y entre los quesos ahumados y no ahumados. El trabajo concluye indicando que los fenomenos proteoliticos se ven favorecidos por los tiempos de salmuera inferiores a 24 horas y por las condiciones de ahumado.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de los procesos de salado y ahumado sobre las caracteristicas fisicoquimicas del queso idiazabal (compuestos nitrogenados).<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de los procesos de salado y ahumado sobre las caracteristicas fisicoquimicas del queso idiazabal (compuestos nitrogenados). <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Iba\u00f1ez Moya Francisco C. <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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>Yolanda Barcina Angulo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Herrera Marteache <\/li>\n<li>Francisco Rinc\u00f3n Le\u00f3n (vocal)<\/li>\n<li>Jos\u00e9 Laencina Sanchez (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 Iba\u00f1ez Moya Francisco C. El objetivo de la tesis doctoral ha sido el estudio de la accion [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,12909,2390,1594],"tags":[3115,13296,13294,8798,13295],"class_list":["post-3163","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-pais-vasco-euskal-herriko-unibertsitatea","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-antonio-herrera-marteache","tag-francisco-rincon-leon","tag-ibanez-moya-francisco-c","tag-jose-laencina-sanchez","tag-yolanda-barcina-angulo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/3163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=3163"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/3163\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=3163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=3163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=3163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}