{"id":37106,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-los-principales-cambios-quimicos-y-microestructurales-ocurridos-en-el-queso-de-burgos-durante-su-vida-util\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"estudio-de-los-principales-cambios-quimicos-y-microestructurales-ocurridos-en-el-queso-de-burgos-durante-su-vida-util","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-los-principales-cambios-quimicos-y-microestructurales-ocurridos-en-el-queso-de-burgos-durante-su-vida-util\/","title":{"rendered":"Estudio de los principales cambios quimicos y microestructurales ocurridos en el queso de burgos durante su vida util."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Isabel Hernando Hernando <\/strong><\/h2>\n<p>Se estudia la evoluci\u00f3n de algunos par\u00e1metros qu\u00edmicos, de la textura y de la sin\u00e9resis del queso de burgos comercial durante 1 mes de almacenamiento en refrigeraci\u00f3n. Durante el per\u00edodo de vida \u00fatil (14 d\u00edas) no se observan diferencias significativas en ph, acidez y textura, pero s\u00ed en sin\u00e9resis y prote\u00edna soluble en agua.  tambi\u00e9n se realiza una caracterizaci\u00f3n de la microestructura de este queso por las t\u00e9cnicas de sem, cryo-sem y tem. Se caracterizan las case\u00ednas, la fracci\u00f3n de prote\u00edna soluble en agua, se detecta proteolisis de la beta case\u00edna durante la vida \u00fatil. Por \u00faltimo se lleva a cabo una aportaci\u00f3n tecnol\u00f3gica en la elaboraci\u00f3n del queso que consiste en la adici\u00f3n de hidrocoloides: se obtienen productos l\u00e1cteos diferentes como queso para untar, postres l\u00e1cteos, queso fresco de elevado rendimiento.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de los principales cambios quimicos y microestructurales ocurridos en el queso de burgos durante su vida util.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de los principales cambios quimicos y microestructurales ocurridos en el queso de burgos durante su vida util. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Isabel Hernando Hernando <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/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> Lluch Rodriguez M. Angeles<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Carmen Benedito Mengod <\/li>\n<li>Pilar Molina Pons (vocal)<\/li>\n<li>Elvira Costell Iba\u00f1ez (vocal)<\/li>\n<li>Montserrat Mor-mur Francesch (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Isabel Hernando Hernando Se estudia la evoluci\u00f3n de algunos par\u00e1metros qu\u00edmicos, de la textura y de la [&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":[9418,332,16820,2390,1594],"tags":[27264,27408,75554,17040,97633,57580],"class_list":["post-37106","post","type-post","status-publish","format-standard","hentry","category-aditivos-alimentarios","category-ciencias-tecnologicas","category-politecnica-de-valencia","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-carmen-benedito-mengod","tag-elvira-costell-ibanez","tag-isabel-hernando-hernando","tag-lluch-rodriguez-m-angeles","tag-montserrat-mor-mur-francesch","tag-pilar-molina-pons"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/37106","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=37106"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/37106\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=37106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=37106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=37106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}