{"id":43748,"date":"2018-07-07T08:01:34","date_gmt":"2018-07-07T08:01:34","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/algunos-aspectos-de-la-preparacion-y-fermentacion-de-la-aceituna-estilo-sevillano-con-preferente-atencion-a-los-grandes-recipientes-estudio-especial-de-la-fermentacion-proionica-secundaria\/"},"modified":"2018-07-07T08:01:34","modified_gmt":"2018-07-07T08:01:34","slug":"algunos-aspectos-de-la-preparacion-y-fermentacion-de-la-aceituna-estilo-sevillano-con-preferente-atencion-a-los-grandes-recipientes-estudio-especial-de-la-fermentacion-proionica-secundaria","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/algunos-aspectos-de-la-preparacion-y-fermentacion-de-la-aceituna-estilo-sevillano-con-preferente-atencion-a-los-grandes-recipientes-estudio-especial-de-la-fermentacion-proionica-secundaria\/","title":{"rendered":"Algunos aspectos de la preparacion y fermentacion de la aceituna estilo sevillano con preferente atencion a los grandes recipientes. estudio especial de la fermentacion proionica secundaria."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Luis Rejano Navarro <\/strong><\/h2>\n<p>Se estudia la fermentacion de la aceituna estilo sevillano en diferentes industrias  encontrando una gran heterogeneidad en los resultados. A continuacion se ensayan. De esta fermentacion. Se realiza un estudio especial sobre la formacion de acido propionico tanto en aceitunas envasadas como en conservacion ordinaria. Se pone de manifiesto la relacion que existe entre la formacion de este acido con las diferentes caracteristicas quimicas de las salmueras. Finalmente por identificar a los posibles causantes de esta fermentacion secundaria se aislan de diversas salmueras unos microorganismos quepertenecen al genero propionibacterium<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Algunos aspectos de la preparacion y fermentacion de la aceituna estilo sevillano con preferente atencion a los grandes recipientes. estudio especial de la fermentacion proionica secundaria.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Algunos aspectos de la preparacion y fermentacion de la aceituna estilo sevillano con preferente atencion a los grandes recipientes. estudio especial de la fermentacion proionica secundaria. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Luis Rejano Navarro <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1977<\/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> Rodriguez De La Borbolla Alcala Jos\u00e9 M.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Martinez Moreno Juan  M. <\/li>\n<li>Julio Perez Silva (vocal)<\/li>\n<li>Juan Pereda Mar\u00edn (vocal)<\/li>\n<li> Rodriguez De La Borbolla Y Alcala Jos\u00e9 M. (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Luis Rejano Navarro Se estudia la fermentacion de la aceituna estilo sevillano en diferentes industrias encontrando una [&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":[332,3640,10715,1714],"tags":[3482,11246,26531,26530,108300,108301],"class_list":["post-43748","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-microbiologia-industrial","category-sevilla","category-tecnologia-bioquimica","tag-juan-pereda-marin","tag-julio-perez-silva","tag-luis-rejano-navarro","tag-Martinez-moreno-juan-m","tag-rodriguez-de-la-borbolla-alcala-jose-m","tag-rodriguez-de-la-borbolla-y-alcala-jose-m"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/43748","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=43748"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/43748\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=43748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=43748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=43748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}