{"id":36854,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/utilizacion-de-sistemas-espectrofotometricos-y-opticos-para-la-determinacion-de-la-calidad-del-pimenton-caracterizacion-del-pimenton-de-la-vera\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"utilizacion-de-sistemas-espectrofotometricos-y-opticos-para-la-determinacion-de-la-calidad-del-pimenton-caracterizacion-del-pimenton-de-la-vera","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/utilizacion-de-sistemas-espectrofotometricos-y-opticos-para-la-determinacion-de-la-calidad-del-pimenton-caracterizacion-del-pimenton-de-la-vera\/","title":{"rendered":"Utilizacion de sistemas espectrofotometricos y opticos para la determinacion de la calidad del pimenton. caracterizacion del pimenton de la vera."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Ayuso Yuste M. Concepcion <\/strong><\/h2>\n<p>El piment\u00f3n es un producto de gran importancia a nivel regional en espa\u00f1a. Existen ciertos problemas dentro de los cuales se destaca la definici\u00f3n de calidad. Debe establecerse cu\u00e1les son los factores responsables de la calidad y el desarrollo de procedimientos para la cuantificaci\u00f3n de dichos factores.  en la actualidad la calidad del piment\u00f3n se define como contenido en carotenoides, sin embargo esta medida resulta incompleta. Como consecuencia, se procedi\u00f3 a definir las caracter\u00edsticas del piment\u00f3n que resultan importantes para la determinaci\u00f3n de su calidad y a desarrollar procedimientos r\u00e1pidos aplicables a la medida de estas propiedades.  se ha logrado, mediante variables obtenidas a partir de los espectros de reflectancia \u00f3ptica discriminar diferentes muestras seg\u00fan el procedimiento de secado.  la caracterizaci\u00f3n de las muestras producidas seg\u00fan el reglamento de la denominaci\u00f3n de calidad piment\u00f3n de \u00abla vera\u00bb se consigue a partir de variables espectrales y de los an\u00e1lisis qu\u00edmicos. Se consigue la cuantificaci\u00f3n de mezclas de pimentones, de diferente estabilidad y color inicial, mediante el envejecimiento acelerado con luz uv.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Utilizacion de sistemas espectrofotometricos y opticos para la determinacion de la calidad del pimenton. caracterizacion del pimenton de la vera.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Utilizacion de sistemas espectrofotometricos y opticos para la determinacion de la calidad del pimenton. caracterizacion del pimenton de la vera. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Ayuso Yuste M. Concepcion <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica 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>Margarita Ruiz Altisent<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jaime Ortiz-ca\u00f1avate Puig Mauri <\/li>\n<li> Rodr\u00edguez Del Rinc\u00f3n Angel (vocal)<\/li>\n<li>Jos\u00e9 Antonio Su\u00e1rez Lepe (vocal)<\/li>\n<li>Teresa Bartolome Garcia (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ayuso Yuste M. Concepcion El piment\u00f3n es un producto de gran importancia a nivel regional en espa\u00f1a. [&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":[8119,332,25664,16008,1594],"tags":[97248,556,16364,16247,64711,97249],"class_list":["post-36854","post","type-post","status-publish","format-standard","hentry","category-aroma-y-sabor","category-ciencias-tecnologicas","category-colorantes-en-la-alimentacion","category-politecnica-de-madrid","category-tecnologia-de-los-alimentos","tag-ayuso-yuste-m-concepcion","tag-jaime-ortiz-canavate-puig-mauri","tag-jose-antonio-suarez-lepe","tag-margarita-ruiz-altisent","tag-rodriguez-del-rincon-angel","tag-teresa-bartolome-garcia"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/36854","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=36854"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/36854\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=36854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=36854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=36854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}