{"id":38613,"date":"2018-03-09T09:38:16","date_gmt":"2018-03-09T09:38:16","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-del-proceso-de-fritura-en-la-ingesta-real-de-grasa-estudio-de-hogares-y-comedores-colectivos-de-madrid\/"},"modified":"2018-03-09T09:38:16","modified_gmt":"2018-03-09T09:38:16","slug":"influencia-del-proceso-de-fritura-en-la-ingesta-real-de-grasa-estudio-de-hogares-y-comedores-colectivos-de-madrid","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/influencia-del-proceso-de-fritura-en-la-ingesta-real-de-grasa-estudio-de-hogares-y-comedores-colectivos-de-madrid\/","title":{"rendered":"Influencia del proceso de fritura en la ingesta real de grasa. estudio de hogares y comedores colectivos de Madrid."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Elisa Borrego Garcia <\/strong><\/h2>\n<p>El objetivo de este trabajo es conocer cuantitativamente el aceite desechado despu\u00e9s de la fritura y conocer su calidad cualitativamente. De  este modo sabremo si cuando desechamos este aceite todav\u00eda podr\u00eda haber sido utilizado en otras frituras. Se estudian como varian los \u00e1cidos grasos cualitativamente entre el aceite crudo y el desechado y comoe ste aceite desechado influye en la ingesta real de grasa y en el perfil lipido.  el estudio se lleva a cabo en 96 hogares y diferentes comedores colectivos de Madrid (restaurantes, hospitales, colegios, fast-food). La \u00faltima parte del estudio consiste en comparar el proceso de fritura frente a otros procesos culinarios.  el objetivo es demotrar que con el proceso de fritura no se ingiere m\u00e1s aceite que con cualquier otro proceso, siempre y cuando no se hayan rebozado los alimentos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia del proceso de fritura en la ingesta real de grasa. estudio de hogares y comedores colectivos de Madrid.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia del proceso de fritura en la ingesta real de grasa. estudio de hogares y comedores colectivos de Madrid. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Elisa Borrego Garcia <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 24\/09\/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>Gregorio Varela Mosquera<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: angel Gil de Miguel <\/li>\n<li>carmen Cuesta lorenzo (vocal)<\/li>\n<li>adolfo Cazorla montero (vocal)<\/li>\n<li>Mar\u00eda  pilar Vaquero rodrigo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Elisa Borrego Garcia El objetivo de este trabajo es conocer cuantitativamente el aceite desechado despu\u00e9s 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 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