{"id":42416,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-de-la-fraccion-volatil-del-queso-idiazabal-influencia-de-la-adicion-de-cultivos-iniciadores-autoctonos-y-de-la-pasterizacion-de-la-leche\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"caracterizacion-de-la-fraccion-volatil-del-queso-idiazabal-influencia-de-la-adicion-de-cultivos-iniciadores-autoctonos-y-de-la-pasterizacion-de-la-leche","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-de-la-fraccion-volatil-del-queso-idiazabal-influencia-de-la-adicion-de-cultivos-iniciadores-autoctonos-y-de-la-pasterizacion-de-la-leche\/","title":{"rendered":"Caracterizacion de la fraccion volatil del queso idiazabal: influencia de la adicion de cultivos iniciadores autoctonos y de la pasterizacion de la leche."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda Carbonell Peralbo <\/strong><\/h2>\n<p>Se ha caracterizado la fracci\u00f3n vol\u00e1til del queso idiaz\u00e1bal acogido a la denominaci\u00f3n de origen estudi\u00e1ndose la influencia de la \u00e9poca de elaboraci\u00f3n (invierno, primavera y verano) y de la maduraci\u00f3n. La \u00e9poca de elaboraci\u00f3n influy\u00f3 significativamente (=95%) sobre la composici\u00f3n de la fracci\u00f3n vol\u00e1til del queso. los quesos elaborados en invierno se caracterizaron por presentar las concentraciones m\u00e1s altas de los \u00e9steres hexanoato, decanoato y dodecanoato de etilo; del 2-heptanol y de la 2-nonanona. los quesos elaborados en primavera presentaron concentraciones intermedias respecto a las otras dos estaciones para todos los compuestos de la f4acci\u00f3n vol\u00e1til. por \u00faltimo, los quesos elaborados en verano presentaron las concentraciones m\u00e1s altas de cetonas y del \u00e1cido isoval\u00e9rico.  se evalu\u00f3 la influencia de dos variables tecnol\u00f3gicas en la composici\u00f3n de la fracci\u00f3n vol\u00e1til: la adici\u00f3n de cultivos iniciadores aut\u00f3ctonos y la pasterizaci\u00f3n, comprob\u00e1ndose que ambas influyeron significativamente en la composici\u00f3n de lafracci\u00f3n vol\u00e1til del queso. la variable que influy\u00f3 de forma m\u00e1s marcada sobre la composici\u00f3n de la fracci\u00f3n vol\u00e1til fue la pasterizaci\u00f3n de la leche. est\u00e1 aceptado que con la pasterizaci\u00f3n se aumenta la uniformidad entre los quesos, pues bien, desde el punto de vista de la fracci\u00f3n vol\u00e1til no fue asi. Adem\u00e1s se avalu\u00f3 la influencia de la t\u00e9cnica de sde y de sfe.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion de la fraccion volatil del queso idiazabal: influencia de la adicion de cultivos iniciadores autoctonos y de la pasterizacion de la leche.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion de la fraccion volatil del queso idiazabal: influencia de la adicion de cultivos iniciadores autoctonos y de la pasterizacion de la leche. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda Carbonell Peralbo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 P\u00fablica de 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>Yolanda Barcina Angulo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Larralde berrio <\/li>\n<li> Ordo\u00f1ez aranguren Ana i. (vocal)<\/li>\n<li>Antonio Espinosa \u00fabeda (vocal)<\/li>\n<li> Rodriguez barron Luis j. (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Carbonell Peralbo Se ha caracterizado la fracci\u00f3n vol\u00e1til del queso idiaz\u00e1bal acogido a la denominaci\u00f3n de [&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":[494,332,2390,9352,18529,1769,1594],"tags":[3852,4826,106648,106649,106650,13295],"class_list":["post-42416","post","type-post","status-publish","format-standard","hentry","category-ciencias-agrarias","category-ciencias-tecnologicas","category-productos-derivados-de-los-lacteos","category-productos-lacteos","category-publica-de-navarra","category-quimica-agricola","category-tecnologia-de-los-alimentos","tag-antonio-espinosa-ubeda","tag-jesus-larralde-berrio","tag-maria-carbonell-peralbo","tag-ordonez-aranguren-ana-i","tag-rodriguez-barron-luis-j","tag-yolanda-barcina-angulo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/42416","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=42416"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/42416\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=42416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=42416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=42416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}