{"id":35751,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/desarrollo-de-procedimientos-de-electroforesis-capilar-y-analisis-estadistico-multivariante-para-control-de-calidad-en-queso-y-jamon\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"desarrollo-de-procedimientos-de-electroforesis-capilar-y-analisis-estadistico-multivariante-para-control-de-calidad-en-queso-y-jamon","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/desarrollo-de-procedimientos-de-electroforesis-capilar-y-analisis-estadistico-multivariante-para-control-de-calidad-en-queso-y-jamon\/","title":{"rendered":"Desarrollo de procedimientos de electroforesis capilar y analisis estadistico multivariante para control de calidad en queso y jamon."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Isabel Perez Martinez <\/strong><\/h2>\n<p>En esta memoria se presentan una serie de estudios orientados hacia la separaci\u00f3n de las prote\u00ednas del suero en extractos de queso mediante tres t\u00e9cnicas de electroseparaci\u00f3n.  bas\u00e1ndose en el perfil proteico obtenido mediante la electroforesis capilar en gel se ha establecido un conjunto de entrenamiento a partir de la medida de una serie de picos caracter\u00edsticos de las tres categor\u00edas estudiadas (quesos de leche de vaca, de oveja y de cabra). Las alturas de los picos permiten elaborar la matriz de objetos-variables, a la cual se aplicaron diversas t\u00e9cnicas de estad\u00edstica multivariante (pca, lda y pls), obteni\u00e9ndose unas separaciones n\u00edtidas entre las categor\u00edas. Se estudia la determinaci\u00f3n de la composici\u00f3n de la composici\u00f3n de quesos constituidos por mezclas ternarias.  finalmente se estudia la posibilidad de determinar el grado de curaci\u00f3n de jam\u00f3n de cerdo blanco. Se estudia la separaci\u00f3n de p\u00e9ptidos mediante cze y se relaciona el perfil pept\u00eddico con el grado de curaci\u00f3n. Se establece un conjunto de entrenamiento elaborado a partir del perfil pept\u00eddico de jamones con distinto grado de curaci\u00f3n, estableci\u00e9ndose una regla de clasificaci\u00f3n que permite determinar el grado de curaci\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Desarrollo de procedimientos de electroforesis capilar y analisis estadistico multivariante para control de calidad en queso y jamon.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Desarrollo de procedimientos de electroforesis capilar y analisis estadistico multivariante para control de calidad en queso y jamon. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Isabel Perez Martinez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/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>Guillermo Ramis Ramos<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Vicente Berenguer Navarro <\/li>\n<li>Luis Almela Ruiz (vocal)<\/li>\n<li>Giorgio Righetti Pier (vocal)<\/li>\n<li>Reyes Barbera Saez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Isabel Perez Martinez En esta memoria se presentan una serie de estudios orientados hacia la separaci\u00f3n 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 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