{"id":37005,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-para-la-caracterizacion-de-mieles-artesanales-de-gran-canaria\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"estudio-para-la-caracterizacion-de-mieles-artesanales-de-gran-canaria","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-para-la-caracterizacion-de-mieles-artesanales-de-gran-canaria\/","title":{"rendered":"Estudio para la caracterizacion de mieles artesanales de gran canaria."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonia Silvia Estupi\u00f1an Lopez <\/strong><\/h2>\n<p>Se tomaron 60 muestras de miel de la isla de gran canaria, clasific\u00e1ndolas en tres grupos correspondientes a las \u00e1reas geogr\u00e1ficas seg\u00fan los tipos de vegetaci\u00f3n predominantes: \u00e1rea de cardonal-tabaibal, pinar-pinar mixto, y vegetaci\u00f3n de sustituci\u00f3n y espacios humanizados. Las muestras se recogieron directamente de las explotaciones ap\u00edcolas, procurando que no hubieran transcurrido m\u00e1s de tres meses desde la fecha de recolecci\u00f3n, cumpliment\u00e1ndose una encuesta con los datos m\u00e1s relevantes de su elaboraci\u00f3n y procesado.  se han evaluado los principales grupos microbianos y estimado de forma subjetiva la calidad sensorial mediante evaluaci\u00f3n por el m\u00e9todo qda (an\u00e1lisis descriptivo cuantitativo), con la colaboraci\u00f3n de un panel semientrenado de catadores. Se determinaron diferentes par\u00e1metros f\u00edsico-qu\u00edmicos de estabilidad (ph, aw, conductividad el\u00e9ctrica y tipos de acidez) con el fin de obtener informaci\u00f3n sobre la estabilidad y posibles riesgos sanitarios para el consumidor. Tambi\u00e9n se han estudiado los principales componentes qu\u00edmicos: agua, az\u00facares y cenizas, adem\u00e1s de la concentraci\u00f3n de diferentes minerales (k, na, ca, mg, zn, fe, mn, cu, cd y pb). La frescura de la miel se evalu\u00f3 mediante los \u00edndices: actividad diast\u00e1sica e hidroximetilfurfural.  a partir del contenido en humedad se dise\u00f1\u00f3 la siguiente f\u00f3rmula de predicci\u00f3n de la aw:  aw=0,2226 + 0,02148 x agua p. 100 de miel se aplic\u00f3 el an\u00e1lisis discriminante para determinar estad\u00edsticamente las variables que mejor distinguen el origen de cada miel, seleccion\u00e1ndose la aw, conductividad el\u00e9ctrica, ph y acidez libre.  la aplicaci\u00f3n final del an\u00e1lisis cluster en la globalidad de los datos reflej\u00f3 una gran similitud en la composici\u00f3n y calidad de todas las mieles de la isla de gran canaria.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio para la caracterizacion de mieles artesanales de gran canaria.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio para la caracterizacion de mieles artesanales de gran canaria. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonia Silvia Estupi\u00f1an Lopez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Palmas de gran canaria<\/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>Esther SanJuan  Velazquez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Herrera Marteache <\/li>\n<li>M\u00aa Teresa Mora Ventura (vocal)<\/li>\n<li>Consuelo Perez Arquillue (vocal)<\/li>\n<li>Juan  Carlos Penedo Padr\u00f3n (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonia Silvia Estupi\u00f1an Lopez Se tomaron 60 muestras de miel de la isla de gran canaria, clasific\u00e1ndolas [&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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