{"id":32809,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-de-concentrados-de-fibra-dietetica-de-fruta-aplicacion-en-la-elaboracion-de-nuevos-productos\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"caracterizacion-de-concentrados-de-fibra-dietetica-de-fruta-aplicacion-en-la-elaboracion-de-nuevos-productos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-de-concentrados-de-fibra-dietetica-de-fruta-aplicacion-en-la-elaboracion-de-nuevos-productos\/","title":{"rendered":"Caracterizacion de concentrados de fibra dietetica de fruta. aplicacion en la elaboracion de nuevos productos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Nuria Grigelmo Miguel <\/strong><\/h2>\n<p>Se han caracterizado fisicoquimicamente diferentes concentrados de fibra dietetica de naranja, melocoton y manzana. Estos concentrados se obtienen del aprovechamiento de los subproductos generados durante la elaboracion industrial de zumos de frutas.  posteriormente, se ha utilizado el concentrado de fibra dietetica de melocoton como ingrediente en el desarrollo de distintos alimentos ricos en fibra: mermeladas, salchichas tipo frankfurt y magdalenas. En las mermeladas el concentrado de fibra de melocoton se utilizo como espesante, con lo que se pretendio obtener unos productos elaborados integramente con fruta. En las salchichas y en las magdalenas el concentrado de fibra de melocoton sustituyo un componente mas calorico, consiguiendose asi productos ricos en fibra dietetica y de menos contenido energetico.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion de concentrados de fibra dietetica de fruta. aplicacion en la elaboracion de nuevos productos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion de concentrados de fibra dietetica de fruta. aplicacion en la elaboracion de nuevos productos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Nuria Grigelmo Miguel <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Lleida<\/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>Olga Martin Belloso<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Albert Ibarz Ribas <\/li>\n<li>Laura Bravo Clemente (vocal)<\/li>\n<li>Carmen Acin Azpilicueta (vocal)<\/li>\n<li>Eva Ma\u00f1as Argemi (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Nuria Grigelmo Miguel Se han caracterizado fisicoquimicamente diferentes concentrados de fibra dietetica de naranja, melocoton y manzana. [&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":[16825,332,1715,18842,1594],"tags":[34130,17783,90066,90065,90064,51469],"class_list":["post-32809","post","type-post","status-publish","format-standard","hentry","category-bebidas-no-alcoholicas","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-lleida","category-tecnologia-de-los-alimentos","tag-albert-ibarz-ribas","tag-carmen-acin-azpilicueta","tag-eva-manas-argemi","tag-laura-bravo-clemente","tag-nuria-grigelmo-miguel","tag-olga-martin-belloso"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/32809","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=32809"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/32809\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=32809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=32809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=32809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}