{"id":44665,"date":"2018-12-09T22:03:10","date_gmt":"2018-12-09T22:03:10","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/composicion-pectica-y-enzimas-pectinoliticas-presentes-en-productos-aderezados-espanoles\/"},"modified":"2018-12-09T22:03:10","modified_gmt":"2018-12-09T22:03:10","slug":"composicion-pectica-y-enzimas-pectinoliticas-presentes-en-productos-aderezados-espanoles","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/composicion-pectica-y-enzimas-pectinoliticas-presentes-en-productos-aderezados-espanoles\/","title":{"rendered":"Composicion pectica y enzimas pectinoliticas presentes en productos aderezados espa\u00f1oles."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jes\u00fas Castillo G\u00f3mez <\/strong><\/h2>\n<p>Se estudia el contenido en pectinas de la aceituna negra de mesa y el pimeinto empleado en el relleno de aceitunas verdes asi como la composicion de estos materiales pecticos investigado el porcentaje de esterificacion y de acetilos y los cambios que experimentan durante la elaboracion y conservacion. Establecida esta composicion se aborda el estudio de las enzimas pectinoliticas pectinesterasa y poligalacturonasas  que procedentes bien del fruto  bien de minoorganismos pueden actuar degradando las sustancias pecticas y produciendo por tanto fenomenos de ablandamiento. Por ultimo  se investiga la presencia de inhibidores naturales en la aceituna negra madura de la poligalcturonasa deteniendose en el estudio de la naturaleza  competitiva o no  de la inhibicion.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Composicion pectica y enzimas pectinoliticas presentes en productos aderezados espa\u00f1oles.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Composicion pectica y enzimas pectinoliticas presentes en productos aderezados espa\u00f1oles. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jes\u00fas Castillo G\u00f3mez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1978<\/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> Fernandez Diez Matias Jose<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Martinez Moreno Juan  Manuel <\/li>\n<li> Fernandez Diez Matias Jos\u00e9 (vocal)<\/li>\n<li> Vigueras Lobo Jos\u00e9 Mar\u00eda (vocal)<\/li>\n<li>Juan Pereda Mar\u00edn (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jes\u00fas Castillo G\u00f3mez Se estudia el contenido en pectinas de la aceituna negra de mesa y el [&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 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