{"id":4451,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/pastas-finas-carnicas-formulaciones-tradicionales-y-posibles-modificaciones\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"pastas-finas-carnicas-formulaciones-tradicionales-y-posibles-modificaciones","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/pastas-finas-carnicas-formulaciones-tradicionales-y-posibles-modificaciones\/","title":{"rendered":"Pastas finas carnicas: formulaciones tradicionales y posibles modificaciones"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Redin Burguete M. Rosario <\/strong><\/h2>\n<p>Se analiza la composicion de 5 productos carnicos tratados por el calor adquiridos en centros comerciales:  salchichas tipo frankfurt, mortadela con y sin aceitunas, lunch y chopped pork. Los objetivos de esta tesis fueron los siguientes: determinar la composicion y el valor energetico de estos productos carnicos, evaluar los contenidos en sal y colageno, analizar las cantidades de nitrito y nitrato y, mediante la elaboracion de formulaciones experimentales: estudiar el efecto de diferentes cantidades de nitrito y ascorbato sobre el desarrollo del color y comparar el efecto de diferentes emulsificantes sobre la estabilidad de la emulsion.  dadas las altas diferencias encontradas entre las distintas marcas de un mismo producto para parametros de tipo general, consideramos necesario elaborar una norma que garantice la calidad nutritiva de los mismos.  la elaboracion de formulaciones experimentales con altos contenidos de ascorbato permite a\u00f1adir menores cantidades de nitrito.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Pastas finas carnicas: formulaciones tradicionales y posibles modificaciones<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Pastas finas carnicas: formulaciones tradicionales y posibles modificaciones <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Redin Burguete M. Rosario <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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>Mar\u00eda  Iciar Astiasaran Anchia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Larralde Berrio <\/li>\n<li>Jos\u00e9 Alfredo Martinez Hernandez (vocal)<\/li>\n<li> Lage Yuste Mar\u00eda  Asuncion (vocal)<\/li>\n<li>Mar\u00eda  Dolores Ruiz L\u00f3pez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Redin Burguete M. Rosario Se analiza la composicion de 5 productos carnicos tratados por el calor adquiridos [&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":[4429,332,1715,17749,1594],"tags":[4826,18195,18281,18282,18242,18280],"class_list":["post-4451","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-navarra","category-tecnologia-de-los-alimentos","tag-jesus-larralde-berrio","tag-jose-alfredo-Martinez-hernandez","tag-lage-yuste-maria-asuncion","tag-maria-dolores-ruiz-lopez","tag-maria-iciar-astiasaran-anchia","tag-redin-burguete-m-rosario"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/4451","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=4451"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/4451\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=4451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=4451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=4451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}