{"id":31709,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/obtencion-de-harinas-de-leguminosas-mediante-procesos-tecnologicos-valoracion-quimica-y-biologica-del-almidon\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"obtencion-de-harinas-de-leguminosas-mediante-procesos-tecnologicos-valoracion-quimica-y-biologica-del-almidon","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/obtencion-de-harinas-de-leguminosas-mediante-procesos-tecnologicos-valoracion-quimica-y-biologica-del-almidon\/","title":{"rendered":"Obtencion de harinas de leguminosas mediante procesos tecnologicos. valoracion quimica y biologica del almidon."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Sotomayor Cogolludo M. Cristina <\/strong><\/h2>\n<p>En la presente memoria en primer lugar se ha llevado a cabo la obtencion de harinas de leguminosas, habas, garbanzos y lentejas, crudas y sometidas a diferentes procesos como fueron: procesos de remojo en soluciones con distinto ph, procesos termicos de remojo en las anteriores soluciones y posterior coccion en agua destilada, tratamiento termico en autoclave con alta presion y temperatura, procesos de germinacion y procesos de fermentacion. En las harinas asi obtenidas se realizo una valoracion quimica y biologica del almidon estudiandose el contenido en almidon total, almidon utilizable asi como su digestibilidad por metodos \u00abin vitro\u00bb e \u00abin vivo\u00bb, poniendose de manifiesto la influencia del procesado sobre el almidon. Por ultimo se valoro la utilizacion metabolica del almidon como consecuencia del procesado asi como su repercusion sobre la utilizacion de otros nutrientes.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Obtencion de harinas de leguminosas mediante procesos tecnologicos. valoracion quimica y biologica del almidon.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Obtencion de harinas de leguminosas mediante procesos tecnologicos. valoracion quimica y biologica del almidon. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Sotomayor Cogolludo M. Cristina <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/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>Concepcion Vidal Casero<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Javier Lopez Andreu <\/li>\n<li>Mar\u00eda Lopez Jurado (vocal)<\/li>\n<li>Mar\u00eda  Del Carmen Lopez Martinez (vocal)<\/li>\n<li>Esperanza Molla Lorente (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sotomayor Cogolludo M. Cristina En la presente memoria en primer lugar se ha llevado a cabo la [&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":[467,9,332,1715,1594,6206],"tags":[14346,88131,2438,3788,88130,88129],"class_list":["post-31709","post","type-post","status-publish","format-standard","hentry","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-tecnologia-de-los-alimentos","category-valores-nutritivos","tag-concepcion-vidal-casero","tag-esperanza-molla-lorente","tag-francisco-javier-lopez-andreu","tag-maria-del-carmen-lopez-Martinez","tag-maria-lopez-jurado","tag-sotomayor-cogolludo-m-cristina"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31709","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=31709"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31709\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=31709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=31709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=31709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}