{"id":5270,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/niveles-de-pesticidas-organoclorados-y-bifenilos-policlorados-en-leches-naturales-y-pasterizadas-estudio-experimental-del-efecto-de-la-temperatura-sobre-estos-compuestos\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"niveles-de-pesticidas-organoclorados-y-bifenilos-policlorados-en-leches-naturales-y-pasterizadas-estudio-experimental-del-efecto-de-la-temperatura-sobre-estos-compuestos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/niveles-de-pesticidas-organoclorados-y-bifenilos-policlorados-en-leches-naturales-y-pasterizadas-estudio-experimental-del-efecto-de-la-temperatura-sobre-estos-compuestos\/","title":{"rendered":"Niveles de pesticidas organoclorados y bifenilos policlorados en leches naturales y pasterizadas. estudio experimental del efecto de la temperatura sobre estos compuestos."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Martinez Maga\u00f1a M. Pilar <\/strong><\/h2>\n<p>Se han investigado 80 muestras de leche natural y 97 muestras de leches pasterizadas, para determinar la contaminacion por pesticidas organoclorados y bifenilos policlorados (pcbs) presentes en las mismas. Se detecto la presencia de residuos de compuestos organoclorados en el 96,9% de las muestras de leche pasterizada, con un nivel de contaminacion medio de 0,278 mg\/kg en base grasa, y un rango comprendido entre 0,001 y 1,004 mg\/kg.  en el caso de las leches naturales, el 95% de las mismas presentaron residuos de compuestos organoclorados. El 50% de las muestras de leche natural presentaron niveles que rebasaban los limites maximos permitidos para alguno de estos compuestos en leche y productos lacteos.  se ha realizado un estudio experimental del efecto del tratamiento termico de pasterizacion (65 grados c, 30 min) sobre los compuestos organoclorados objeto de estudio. Todos los compuestos se afectaron por el tratamiento, habiendose producido descomposicion de los distintos compuestos en porcentajes que oscilaron entre el 3,3% del aldrin y el 67,3% del isomero     -hch, que fue el pesticida mas afectado por el tratamiento termico aplicado.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Niveles de pesticidas organoclorados y bifenilos policlorados en leches naturales y pasterizadas. estudio experimental del efecto de la temperatura sobre estos compuestos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Niveles de pesticidas organoclorados y bifenilos policlorados en leches naturales y pasterizadas. estudio experimental del efecto de la temperatura sobre estos compuestos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Martinez Maga\u00f1a M. Pilar <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/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>Rodrigo Pozo Lora<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Polo Villar Luis Manuel <\/li>\n<li>Mar\u00eda Dolores Garrido Fern\u00e1ndez (vocal)<\/li>\n<li>Antonio Herrera Marteache (vocal)<\/li>\n<li>Jes\u00fas Salmeron Egea (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Martinez Maga\u00f1a M. Pilar Se han investigado 80 muestras de leche natural y 97 muestras de leches [&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":[332,973,2130,2390,1594],"tags":[3115,20880,2133,20879,20746,521],"class_list":["post-5270","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-cordoba","category-higiene-de-los-alimentos","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-antonio-herrera-marteache","tag-jesus-salmeron-egea","tag-maria-dolores-garrido-fernandez","tag-Martinez-magana-m-pilar","tag-polo-villar-luis-manuel","tag-rodrigo-pozo-lora"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/5270","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=5270"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/5270\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=5270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=5270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=5270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}