{"id":54958,"date":"2006-06-10T00:00:00","date_gmt":"2006-06-10T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/elaboracion-caracterizacion-y-estabilizacion-de-productos-a-base-de-guayaba\/"},"modified":"2006-06-10T00:00:00","modified_gmt":"2006-06-10T00:00:00","slug":"elaboracion-caracterizacion-y-estabilizacion-de-productos-a-base-de-guayaba","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/conservacion-de-alimentos\/elaboracion-caracterizacion-y-estabilizacion-de-productos-a-base-de-guayaba\/","title":{"rendered":"Elaboraci\u00f3n, caracterizaci\u00f3n y estabilizaci\u00f3n de productos a base de guayaba"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Constanza Sanch\u00e9z Orn\u00e9s <\/strong><\/h2>\n<p>Resumen: la guayaba es una fruta altamente arom\u00e1tica y de gran valor nutricional que est\u00e1 experimentando, al igual que otras frutas tropicales, una importante demanda en pa\u00edses no productores de clima templado. El consum\u00f3 local y nacional, es principalmente como producto fresco. Su producci\u00f3n tiene lugar en dos \u00e9pocas anuales, de forma que pr\u00e1cticamente se puede consumir durante todo el a\u00f1o. Todas estas ventajas justifican la realizaci\u00f3n de este trabajo y la divulgaci\u00f3n de resultados experimentales que contribuyan a su procesado y consumo. Como fruta para exportaci\u00f3n debe ser envasada al vac\u00edo y comercializada refrigerada, lo que afecta a sus caracter\u00edsticas \u00f3ptimas de maduraci\u00f3n, debido al da\u00f1o por fr\u00edo que experimentan las frutas tropicales durante estas condiciones de almacenamiento, que le son extra\u00f1as a su origen. \u00e9sto nos motiv\u00f3 a proponer el desarrollo de productos a base de guayaba mediante procesado, tales que aseguren la preservaci\u00f3n de su calidad nutricional, principalmente los desarrollados con m\u00ednimo proceso y aprovechando las ventajas tecnol\u00f3gicas que ofrece la impregnaci\u00f3n a vac\u00edo. Adem\u00e1s se optimizaron las condiciones de tratamiento t\u00e9rmico y caracter\u00edsticas reol\u00f3gicas de los pur\u00e9s de guayaba para su comercializaci\u00f3n refrigerada. La estructura microporosa del tejido fue evaluada al determinar su fracci\u00f3n volum\u00e9trica a diferentes condiciones de impregnaci\u00f3n a vac\u00edo. La evaluaci\u00f3n del efecto de las condiciones de escaldado a vapor y por microondas sobre la actividad del enzima peroxidasa, fracci\u00f3n volum\u00e9trica y color en guayaba roja tambi\u00e9n aport\u00f3 informaci\u00f3n novedosa y de utilidad tecnol\u00f3gica para el adecuado procesado de la guayaba en el campo de los alimentos funcionales. Se evalu\u00f3 la termoestabilidad del enzima peroxidasa tanto en la variedad dominica roja como en la guayaba blanca variedad brasile\u00f1a. Se optimizaron las condiciones de extracci\u00f3n, concentraci\u00f3n y purificaci\u00f3n de este enzima, como condic<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Elaboraci\u00f3n, caracterizaci\u00f3n y estabilizaci\u00f3n de productos a base de guayaba<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Elaboraci\u00f3n, caracterizaci\u00f3n y estabilizaci\u00f3n de productos a base de guayaba <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Constanza Sanch\u00e9z Orn\u00e9s <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Zaragoza<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 06\/10\/2006<\/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> S\u00e1nchez Gimeno Ana Cristina<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Rosa Oria Alumd\u00ed <\/li>\n<li>Mar\u00eda Isabel Jaime Moreno (vocal)<\/li>\n<li>Jes\u00fas Val  Falc\u00f3n (vocal)<\/li>\n<li>Marta Mar\u00eda Albisu Aguado (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Constanza Sanch\u00e9z Orn\u00e9s Resumen: la guayaba es una fruta altamente arom\u00e1tica y de gran valor nutricional que [&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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