{"id":42150,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/determinacion-de-parametros-indicativos-de-calidad-proteica-en-harinas-de-lentejas-obtenidas-mediante-procesado\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"determinacion-de-parametros-indicativos-de-calidad-proteica-en-harinas-de-lentejas-obtenidas-mediante-procesado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/determinacion-de-parametros-indicativos-de-calidad-proteica-en-harinas-de-lentejas-obtenidas-mediante-procesado\/","title":{"rendered":"Determinacion de parametros indicativos de calidad proteica en harinas de lentejas obtenidas mediante procesado."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Sanz Garcia M. Angeles <\/strong><\/h2>\n<p>El objetivo del trabajo fue determinar el efecto de diferentes m\u00e9todos de procesado de lentejas (remojo, extracci\u00f3n con etanol, germinaci\u00f3n y fermentaci\u00f3n) sobre la calidad proteica de los productos obtenidos mediante la utilizaci\u00f3n de m\u00e9todos in vitro. los constituyentes estudiados fueron diversas fracciones de nitr\u00f3geno (total, proteico y no proteico) as\u00ed como su solubilidad, los amino\u00e1cidos proteicos lisina, histidina y tirosina y el amino\u00e1cido no proteico ornitina, la lisina disponible y la digestibilidad proteica. A partir de los resultados obtenidos se deducen las condiciones \u00f3ptimas de cada procesado para mejorar la calidad proteica de las harinas de lentejas obtenidas y la adecuaci\u00f3n de los m\u00e9todos in vitro utilizados para detectar variaciones en dicha calidad.#<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Determinacion de parametros indicativos de calidad proteica en harinas de lentejas obtenidas mediante procesado.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Determinacion de parametros indicativos de calidad proteica en harinas de lentejas obtenidas mediante procesado. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Sanz Garcia M. Angeles <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Alcal\u00e1<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1999<\/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>Amelia Hernandez Garcia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco javier Lopez andreu <\/li>\n<li>gloria Urbano valero (vocal)<\/li>\n<li>concepcion Vidal casero (vocal)<\/li>\n<li>fidel Ortega  ortiz de apodaca (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sanz Garcia M. Angeles El objetivo del trabajo fue determinar el efecto de diferentes m\u00e9todos de procesado [&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":[17426,4429,467,9,332,1715,1594,6206],"tags":[10193,14346,11945,2438,4095,106223],"class_list":["post-42150","post","type-post","status-publish","format-standard","hentry","category-alcala","category-alimentos-proteinicos","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-tecnologia-de-los-alimentos","category-valores-nutritivos","tag-amelia-hernandez-garcia","tag-concepcion-vidal-casero","tag-fidel-ortega-ortiz-de-apodaca","tag-francisco-javier-lopez-andreu","tag-gloria-urbano-valero","tag-sanz-garcia-m-angeles"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/42150","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=42150"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/42150\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=42150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=42150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=42150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}