{"id":34263,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/reduccion-del-nivel-de-grasa-en-productos-carnicos\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"reduccion-del-nivel-de-grasa-en-productos-carnicos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/reduccion-del-nivel-de-grasa-en-productos-carnicos\/","title":{"rendered":"Reduccion del nivel de grasa en productos carnicos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Paloma Fernandez Gonzalez <\/strong><\/h2>\n<p>El desarrollo de productos c\u00e1rnicos con bajo contenido en grasa pretende dar respuesta a las crecientes demandas de un consumidor cada vez m\u00e1s empe\u00f1ado en la b\u00fasqueda de una alimentaci\u00f3n m\u00e1s \u00absana y natural\u00bb. Sin embargo, la reducci\u00f3n del nivel de grasa no es una tarea f\u00e1cil por cuanto su presencia condiciona de manera fundamental ciertos factores asociados al proceso de elaboraci\u00f3n, las caracter\u00edsticas sensoriales e incluso la estabilidad del producto. El objetivo principal del presente trabajo ha consistido en desarrollar estudios encaminados a establecer conocimientos m\u00e1s b\u00e1sicos acerca del efecto que presenta la reducci\u00f3n del nivel de grasa en el papel de los distintos constituyentes empleados, influencia de las condiciones de procesado y su repercusi\u00f3n en las caracter\u00edsticas finales del producto, en relaci\u00f3n con su alternativo de alto contenido en grasa. Este objetivo general se abord\u00f3 mediante la utilizaci\u00f3n de determinados ingredientes no c\u00e1rnicos (almid\u00f3n, prote\u00edna de huevo, harina, fibra de manzana) y del estudio de distintos factores tecnol\u00f3gicos (temperatura final de picado, temperatura de cocci\u00f3n, masajeo y utilizaci\u00f3n de altas presiones). Como conclusi\u00f3n general se podr\u00eda decir, que las caracter\u00edsticas de los productos con bajo contenido en grasa pueden ser condicionadas en base a la utilizaci\u00f3n, de manera individual o conjunta, de: ajustes del nivel proteico, incorporaci\u00f3n de dichos ingredientes y adecuaci\u00f3n de los factores asociados al proceso estudiados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Reduccion del nivel de grasa en productos carnicos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Reduccion del nivel de grasa en productos carnicos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Paloma Fernandez Gonzalez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1998<\/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>colmenero Jimenez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Enriqueta Mu\u00f1iz Hernando <\/li>\n<li>Amelia Hernandez Garcia (vocal)<\/li>\n<li>Antonio Moral Rama (vocal)<\/li>\n<li>Susana Cofrades Barbero (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Paloma Fernandez Gonzalez El desarrollo de productos c\u00e1rnicos con bajo contenido en grasa pretende dar respuesta a [&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 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