{"id":37339,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-hidrocoloides-en-la-gelificacion-del-musculo-de-bacaladilla-micromesistius-poutassou-risso-inducida-termicamente-y-por-alta-presion\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"estudio-de-hidrocoloides-en-la-gelificacion-del-musculo-de-bacaladilla-micromesistius-poutassou-risso-inducida-termicamente-y-por-alta-presion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-hidrocoloides-en-la-gelificacion-del-musculo-de-bacaladilla-micromesistius-poutassou-risso-inducida-termicamente-y-por-alta-presion\/","title":{"rendered":"Estudio de hidrocoloides en la gelificacion del musculo de bacaladilla (micromesistius poutassou, risso) inducida termicamente y por alta presion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Miriam Perez Mateos <\/strong><\/h2>\n<p>El m\u00fasculo picado de pescado por s\u00ed s\u00f3lo representa un rango de propiedades funcionales limitado que depende principalmente de la calidad de la proteina miofibrilar.  mediante la adici\u00f3n de aditivos gelificantes o coadyuvantes o por la aplicaci\u00f3n de diferentes tratamientos (presi\u00f3n-tiempo-temperatura) se puede ampliar las caracter\u00edsticas de los geles.  el objetivo de este trabajo fue el estudio de varios hidrocoloides (goma garrof\u00edn, goma guar, goma xantana, carragenato (iota y kappa), carboximetilcelulosa y alginato s\u00f3dico) junto con la adici\u00f3n de ciertos cationes (sodio, potasio, calcio) sobre las caracter\u00edsticas de los geles de m\u00fasculo de bacaladilla (micromesistius poutassou) mediante el tratamiento t\u00e9rmico a presi\u00f3n atmosf\u00e9rica y de alta presi\u00f3n.  as\u00ed, el efecto de los hidrocoloides es diferente seg\u00fan las condiciones de gelificaci\u00f3n, lo cual permite aumentar las posibles aplicaciones industriales para la elaboraci\u00f3n de productos restructurados de pescado.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de hidrocoloides en la gelificacion del musculo de bacaladilla (micromesistius poutassou, risso) inducida termicamente y por alta presion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de hidrocoloides en la gelificacion del musculo de bacaladilla (micromesistius poutassou, risso) inducida termicamente y por alta presion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Miriam Perez Mateos <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Alcal\u00e1<\/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>Pilar Montero Garc\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Vicente Vilas Sanchez <\/li>\n<li> Solas Alados M. Teresa (vocal)<\/li>\n<li> Borderias Juarez Antonio  Javier (vocal)<\/li>\n<li>Almudena Huidobro Perez Villamil (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Miriam Perez Mateos El m\u00fasculo picado de pescado por s\u00ed s\u00f3lo representa un rango de propiedades funcionales [&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":[17426,332,1594,47286],"tags":[98001,914,97999,5482,98000,266],"class_list":["post-37339","post","type-post","status-publish","format-standard","hentry","category-alcala","category-ciencias-tecnologicas","category-tecnologia-de-los-alimentos","category-tratamiento-termico-de-alimentos-y-productos-lacteos","tag-almudena-huidobro-perez-villamil","tag-borderias-juarez-antonio-javier","tag-miriam-perez-mateos","tag-pilar-montero-garcia","tag-solas-alados-m-teresa","tag-vicente-vilas-sanchez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/37339","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=37339"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/37339\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=37339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=37339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=37339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}