{"id":32464,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/nuevas-formulaciones-para-la-elaboracion-de-embutidos-crudo-curados-reducidos-en-sodio-y-grasa-implicaciones-microbiologicas\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"nuevas-formulaciones-para-la-elaboracion-de-embutidos-crudo-curados-reducidos-en-sodio-y-grasa-implicaciones-microbiologicas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/nuevas-formulaciones-para-la-elaboracion-de-embutidos-crudo-curados-reducidos-en-sodio-y-grasa-implicaciones-microbiologicas\/","title":{"rendered":"Nuevas formulaciones para la elaboracion de embutidos crudo-curados reducidos en sodio y grasa. implicaciones microbiologicas."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ana Irigoyen Guergue <\/strong><\/h2>\n<p>Los embutidos crudo curados son desaconsejables, por su alto contenido en sodio y en grasa, para personas con dietas restringidas en estos nutrientes.  se han dise\u00f1ado nuevas formulaciones para su elaboracion:  reducidas en sodio y en sodio y grasa, valorandose su aptitud para el consumo. En embutidos de formula tradicional se ha estudiado la influencia de los cultivos iniciadores.  seleccionada la mezcla: lactobacillus plantarum-staphylococcus carnosus, por las mejores caracteristicas sensoriales que presentaban los embutidos, se han elaborado las formulas modificadas. Se comprobo que las reducciones de estos nutrientes no afectaban a la estabilidad, a la evolucion de los micro-organismos conductores de la maduracion, ni al predominio de una u otra especie.  asi mismo, se evaluaron positivamente en el panel de catadores y se comprobo que las reducciones en sodio y en sodio\/grasa no proporcionaban en conjunto peores caracteres sensoriales. Se concluyo que los embutidos reducidos en sodio y en sodio\/grasa son formulas viables en cuanto a sus caracteres sanitarios, nutritivos y organolepticos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Nuevas formulaciones para la elaboracion de embutidos crudo-curados reducidos en sodio y grasa. implicaciones microbiologicas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Nuevas formulaciones para la elaboracion de embutidos crudo-curados reducidos en sodio y grasa. implicaciones microbiologicas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ana Irigoyen Guergue <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/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> Garcia Jalon De La Lama Isabel<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Larralde Berrio <\/li>\n<li> Mosso Romero M. Angeles (vocal)<\/li>\n<li>Roman Diaz Garcia (vocal)<\/li>\n<li>Susana A. Sanz Cervera (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ana Irigoyen Guergue Los embutidos crudo curados son desaconsejables, por su alto contenido en sodio y en [&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":[4429,467,9,332,17749,1594],"tags":[89458,89459,4826,89460,89461,51059],"class_list":["post-32464","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-ciencias-tecnologicas","category-navarra","category-tecnologia-de-los-alimentos","tag-ana-irigoyen-guergue","tag-garcia-jalon-de-la-lama-isabel","tag-jesus-larralde-berrio","tag-mosso-romero-m-angeles","tag-roman-diaz-garcia","tag-susana-a-sanz-cervera"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/32464","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=32464"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/32464\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=32464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=32464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=32464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}