{"id":55953,"date":"2006-11-12T00:00:00","date_gmt":"2006-11-12T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/a%c2%adndices-de-calidd-proteica-en-formulas-enterales\/"},"modified":"2006-11-12T00:00:00","modified_gmt":"2006-11-12T00:00:00","slug":"a%c2%adndices-de-calidd-proteica-en-formulas-enterales","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/elaboracion-de-alimentos\/a%c2%adndices-de-calidd-proteica-en-formulas-enterales\/","title":{"rendered":"\u00edndices de calidd proteica en f\u00f3rmulas enterales"},"content":{"rendered":"<h2>Tesis doctoral de <strong> M\u00aa Mar Mu\u00f1oz Martinez <\/strong><\/h2>\n<p>El  estudio de las modificaciones que afectan a nutrientes esenciales, como los amino\u00e1cidos, es esencial en productos alimenticios destinados a grupos de poblaci\u00f3n donde la ingesta est\u00e1 limitada a una sola fuente alimentar\u00eda, como los enfermos que requieren alimentaci\u00f3n enteral.  las f\u00f3rmulas enterales, durante su inevitable procesado t\u00e9rmico, pueden experimentar la reacci\u00f3n de maillard, por contener una elevada cantidad de prote\u00ednas y carbohidratos. Considerando que cualquier reducci\u00f3n  en su calidad proteica puede afectar el estad nutricional del paciente, se plante\u00f3 como objetivo de la tesis doctoral evaluar la utilizaci\u00f3n de lisina disponible, furosina y digestibilidad proteica in vitro como indicadores del da\u00f1o t\u00e9rmico producido en f\u00f3rmulas enterales durante su procesado y almacenamiento.  el estudio se realizo en fuentes proteicas y en formulas enterales de distinta naturaleza y esta f\u00edsico, comerciales y elaboradas a escala de laboratorio e industrial y almacenadas en diferentes condiciones.  la determinaci\u00f3n de furosina y lisina disponible, libre e intracatenaria, se realizo por hplc mediante los m\u00e9todos de serrano et al (2002) y hern\u00e1ndez e al (2001), respectivamente. La digestibilidad proteica in vitro mediante el m\u00e9todo de pedersen y eggum (1983). de los resultados obtenidos se pudo concluir que la utilizaci\u00f3n conjunta de lisina disponible y furosina permite deducir la etapa de la reacci\u00f3n de maillard que se ha producido durante el tratamiento t\u00e9rmico, existiendo adem\u00e1s una correlaci\u00f3n lineal, inversa y altamente significativa entre ambos par\u00e1metros en los productos analizados. Adem\u00e1s en las formulas polim\u00e9ricas, se dedujo tambi\u00e9n una correlaci\u00f3n lineal e inversa entre la furosina y la digestibilidad proteica. Respecto al almacenamiento de las formulas, se concluyo que ten\u00edan lugar las etapas iniciales e la reacci\u00f3n de maillard, en mayor magnitud cuanto mayor es el grado de hidr\u00f3lisis de las prote\u00ednas que contienen y que durante su comercializaci\u00f3n se deber\u00edan conservar en refrigeraci\u00f3n, para evitar la alteraci\u00f3n significativa en su calidad proteica.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>\u00edndices de calidd proteica en f\u00f3rmulas enterales<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 \u00edndices de calidd proteica en f\u00f3rmulas enterales <\/li>\n<li><strong>Autor:<\/strong>\u00a0 M\u00aa Mar Mu\u00f1oz Martinez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Alcal\u00e1<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 11\/12\/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>Amelia Hernandez Garcia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: eduardo Arilla ferreiro <\/li>\n<li>concepcion Vidal casero (vocal)<\/li>\n<li>agustin Olano villen (vocal)<\/li>\n<li>nieves Corzo sanchez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de M\u00aa Mar Mu\u00f1oz Martinez El estudio de las modificaciones que afectan a nutrientes esenciales, como los amino\u00e1cidos, [&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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