{"id":42250,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/chorizo-de-pamplona-analisis-instrumental-de-color-y-flavor-y-aplicacion-de-tecnologia-enzimatica\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"chorizo-de-pamplona-analisis-instrumental-de-color-y-flavor-y-aplicacion-de-tecnologia-enzimatica","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/chorizo-de-pamplona-analisis-instrumental-de-color-y-flavor-y-aplicacion-de-tecnologia-enzimatica\/","title":{"rendered":"Chorizo de pamplona: analisis instrumental de color y flavor y aplicacion de tecnolog\u00eda enzimatica."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Diana Mar\u00eda Ansorena Artieda <\/strong><\/h2>\n<p>El chorizo de pamplona es un tipo de embutido crudo curado que se caracteriza por su picado fino y por su sabor y aroma particulares. Uno de los objetivos de este trabajo fue determinar estas propiedades sensoriales a trav\u00e9s de medidas instrumentales, con el fin de contribuir a la normalizaci\u00f3n de este producto. Se analizaron en muestras comerciales el color (mediante los par\u00e1metros ciel*a*b*), y los perfiles de compuestos vol\u00e1tiles extra\u00eddos por dos t\u00e9cnicas: extracci\u00f3-destilaci\u00f3n y espacio de cabeza din\u00e1mico.  los rangos de los par\u00e1metros de color fueron: l*(44,81-50,65),a*(20,5-21)b*(13,14-18,28). los \u00e1cidos fueron el grupo m\u00e1s abundante entre los compuestos extra\u00eddos por sde, mientras que los terpenos fueron los m\u00e1s abundantes entre los extra\u00eddos por espacio de cabeza.  un segundo objetivo de este trabajo fue el estudio del efecto de la adici\u00f3n simult\u00e1nea de lipasas y proteasas en la elaboraci\u00f3n de chorizo de pamplona, con el fin de acelerar su proceso de maduraci\u00f3n. La combinaci\u00f3n flavourzyme (proteasa) con novozym (lipasa), provoc\u00f3 cambios en las fracciones lip\u00eddica y nitrogenada que dieron lugar a embutidos que presentaron una mayor jugosidad y una mejor aceptabilidad general.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Chorizo de pamplona: analisis instrumental de color y flavor y aplicacion de tecnolog\u00eda enzimatica.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Chorizo de pamplona: analisis instrumental de color y flavor y aplicacion de tecnolog\u00eda enzimatica. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Diana Mar\u00eda Ansorena Artieda <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/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>Jos\u00e9 Bello Gutierrez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 alfredo Martinez hernandez <\/li>\n<li>Jos\u00e9 Antonio Beltr\u00e1n gracia (vocal)<\/li>\n<li>Jes\u00fas Ventanas barroso (vocal)<\/li>\n<li>Mar\u00eda concepci\u00f3n Cid canda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Diana Mar\u00eda Ansorena Artieda El chorizo de pamplona es un tipo de embutido crudo curado que se [&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":[4429,8119,332,17749,1594],"tags":[106387,13817,18195,29024,18236,18304],"class_list":["post-42250","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-aroma-y-sabor","category-ciencias-tecnologicas","category-navarra","category-tecnologia-de-los-alimentos","tag-diana-maria-ansorena-artieda","tag-jesus-ventanas-barroso","tag-jose-alfredo-Martinez-hernandez","tag-jose-antonio-beltran-gracia","tag-jose-bello-gutierrez","tag-maria-concepcion-cid-canda"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/42250","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=42250"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/42250\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=42250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=42250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=42250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}