{"id":36702,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-influencia-de-procesos-tecnologicos-y-o-fisiologicos-en-el-contenido-vitaminico-de-leche-y-leguminosas\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"estudio-de-la-influencia-de-procesos-tecnologicos-y-o-fisiologicos-en-el-contenido-vitaminico-de-leche-y-leguminosas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/estudio-de-la-influencia-de-procesos-tecnologicos-y-o-fisiologicos-en-el-contenido-vitaminico-de-leche-y-leguminosas\/","title":{"rendered":"Estudio de la influencia de procesos tecnologicos y\/o fisiologicos en el contenido vitaminico de leche y leguminosas."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Sierra Alonso M. Isabel <\/strong><\/h2>\n<p>El objetivo de esta tesis ha sido estudiar la influencia de determinados procesos fisiol\u00f3gicos y tecnol\u00f3gicos en el contenido de vitaminas hidrosolubles y liposolubles de dos alimentos; uno de origen animal, la leche, y otro de origen vegetal, las leguminosas. En la leche se estudi\u00f3 la influencia de la acidificaci\u00f3n con co2 durante el almacenamiento en refrigeraci\u00f3n y la influencia del tratamiento t\u00e9rmico con horno microondas en flujo continuo, llev\u00e1ndose a cabo un estudio comparativo con sistemas de pasteurizaci\u00f3n convencionales. En leguminosas se estudi\u00f3 la influencia del grado de maduraci\u00f3n de las semillas de lupinos, guisantes y habas en el contenido vitam\u00ednico de \u00e9stas, as\u00ed como la influencia de los procesos de germinaci\u00f3n, en semillas de guisantes, y de remojo en semillas de lentejas. Los resultados obtenidos en estos estudios indicaron, en el caso de la leche, que los tratamientos estudiados no produc\u00edan ning\u00fan efecto negativo sobre el contenido vitam\u00ednico de \u00e9sta, mientras que en los estudios llevados a cabo con leguminosas se concluy\u00f3 que el grado de maduraci\u00f3n de la semilla tiene una influencia muy importante en contenido vitam\u00ednico de \u00e9sta y que los procesos de germinaci\u00f3n y remojo pueden modificar el contenido vitam\u00ednico de las leguminosas en funci\u00f3n de las condiciones del proceso.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la influencia de procesos tecnologicos y\/o fisiologicos en el contenido vitaminico de leche y leguminosas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la influencia de procesos tecnologicos y\/o fisiologicos en el contenido vitaminico de leche y leguminosas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Sierra Alonso M. Isabel <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma 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>Concepcion Vidal Casero<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Javier Lopez Andreu <\/li>\n<li>Rosa Mar\u00eda Esteban Alvarez (vocal)<\/li>\n<li>Agustin Olano Villen (vocal)<\/li>\n<li>Gloria Urbano Valero (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sierra Alonso M. Isabel El objetivo de esta tesis ha sido estudiar la influencia de determinados procesos [&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":[467,9,332,1715,1594,6206],"tags":[45236,14346,2438,4095,15578,96930],"class_list":["post-36702","post","type-post","status-publish","format-standard","hentry","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-tecnologia-de-los-alimentos","category-valores-nutritivos","tag-agustin-olano-villen","tag-concepcion-vidal-casero","tag-francisco-javier-lopez-andreu","tag-gloria-urbano-valero","tag-rosa-maria-esteban-alvarez","tag-sierra-alonso-m-isabel"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/36702","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=36702"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/36702\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=36702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=36702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=36702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}