{"id":3288,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/modificaciones-de-la-composicion-lipidica-durante-procesos-tecnologicos-del-jamon-curado\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"modificaciones-de-la-composicion-lipidica-durante-procesos-tecnologicos-del-jamon-curado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/modificaciones-de-la-composicion-lipidica-durante-procesos-tecnologicos-del-jamon-curado\/","title":{"rendered":"Modificaciones de la composicion lipidica durante procesos tecnologicos del jamon curado"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Isabel Diaz Lopez <\/strong><\/h2>\n<p>Los cambios de los lipidos neutros y polares a lo largo del proceso de elaboracion del jamon curado inciden en las caracteristicas sensoriales del producto final. Se determinaron la influencia del tiempo de proceso (6 y 12 meses) y del peso del jamon en la modificacion de la composicion de triacilgliceridos, mono- y diacilgliceridos, colesterol y acidos grasos de todas las fracciones asi como la formacion de volatiles.  la primera etapa de secadero fue la mas importante en cuanto a los procesos hidroliticos, al producirse un aumento de la cantidad de mono-, diacilgliceridos y acidos grasos libres. Se observo un mayor grado de formacion de aldehidos (hexanal y nonanal) en el proceso de 12 meses, coincidiendo con una menor estabilidad de linoleico en este proceso. Los jamones pesados mostraron una evolucion similar a los ligeros, aunque estos presentaron una menor insaturacion global; por contra estos mostraron una mayor insaturacion en la fraccion de lipidos polares. El tejido muscular presento un comportamiento mas complejo que el tejido adiposo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Modificaciones de la composicion lipidica durante procesos tecnologicos del jamon curado<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Modificaciones de la composicion lipidica durante procesos tecnologicos del jamon curado <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Isabel Diaz Lopez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/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>Jos\u00e9 Antonio Garcia Regueiro<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Pere Suau Le\u00f3n <\/li>\n<li>Jes\u00fas Ventanas Barroso (vocal)<\/li>\n<li>Miquel Llobera Sande (vocal)<\/li>\n<li>Josep M. Monfort Bolivar (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Isabel Diaz Lopez Los cambios de los lipidos neutros y polares a lo largo del proceso de [&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":[4429,160,332,964,17,1594],"tags":[13816,13817,2020,13818,259,13692],"class_list":["post-3288","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-bioquimica","category-ciencias-tecnologicas","category-lipidos","category-quimica","category-tecnologia-de-los-alimentos","tag-isabel-diaz-lopez","tag-jesus-ventanas-barroso","tag-jose-antonio-garcia-regueiro","tag-josep-m-monfort-bolivar","tag-miquel-llobera-sande","tag-pere-suau-leon"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/3288","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=3288"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/3288\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=3288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=3288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=3288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}