{"id":56047,"date":"2018-03-09T22:43:43","date_gmt":"2018-03-09T22:43:43","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/composicion-y-valor-nutricional-de-la-aceituna-de-mesa\/"},"modified":"2018-03-09T22:43:43","modified_gmt":"2018-03-09T22:43:43","slug":"composicion-y-valor-nutricional-de-la-aceituna-de-mesa","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/elaboracion-de-alimentos\/composicion-y-valor-nutricional-de-la-aceituna-de-mesa\/","title":{"rendered":"Composici\u00f3n y valor nutricional de la aceituna de mesa"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonio L\u00f3pez L\u00f3pez <\/strong><\/h2>\n<p>Se han estudiado las caracter\u00edsticas f\u00edsico-qu\u00edmicas y microbiol\u00f3gicas de 67 presentaciones comerciales de aceitunas de mesa actualmente en el mercado correspondientes a los estilos verdes, colocadas en salmuera y tipo negras. A destacar los estudios de actividad de agua que dieron unos valores medios entre 0,976 y 0,990, as\u00ed como la flora habitual de aceitunas verdes y colocadas en salmuera, envasadas sin tratamiento t\u00e9rmico, que fueron principalmente bacterias l\u00e1cticas (2,43 log ufc\/ml &#8211; 7,30 log ufc\/ml) y levaduras (2,23 log ufc\/ml &#8211; 5,56 log ufc\/ml). los componentes mayoritarios de las aceitunas fueron: humedad, cuyos valores oscilaron entre 60 y 84 g\/100 g p.C. En verdes, 56 y 76 g\/100 g p.C. En aceitunas colocadas en salmuera y 68 y 88 g\/100 g p.C. En las tipo negras. grasa total (extra\u00edda en soxhlet), que fu\u00e9 de 6 a 24 g\/100 g p.C. En verdes, de 18 a 30 g\/ 100 g p.C. En aceitunas colocadas en salmuera, y de 8 a 24 g\/100 g p.C. En las tipo negra. prote\u00ednas, cuyo contenido oscil\u00f3 entre 0,5 y 4,0 g\/100 g p.C. minerales, cuyos valores fueron 2,5 a 7 g\/100 g p.C. En verdes, 2,5 a 5,0 g\/100 g p.C. En aceitunas colocadas en salmuera y 1,5 a 2,5 g\/100 g p.C. En las tipo negra.  fibra, su contenido vari\u00f3 entre 1,5 a 6 g\/100 g p.C.. los principales az\u00facares en el fruto envasado fueron glucosa entre 0 y 110 mg\/100 g p.C., Fructosa entre 0 y 162 mg\/100 g p.C. Y manitol de 0 a 199 mg\/100 g p.C.. \u00e1cidos org\u00e1nicos, cuyos valores fueron: 0-700 mg\/100 g p.C. (\u00e1cido l\u00e1ctico), 0-1000 mg\/100 g p.C. (\u00e1cido ac\u00e9tico) y 0-40 mg\/100 g p.C. (\u00e1cido succ\u00ednico). la composici\u00f3n de la grasa (expresada como \u00e1cido graso) oscil\u00f3 entre 1,45 y 5,99 g\/100 g p.C. Para saturada, entre 5,67 y 19,42 g\/100 g p.C. Para monoinsaturada, y entre 0,52 y 3,87 g\/100 g p.C. Para poliinsaturada. En todas las presentaciones comerciales se ha encontrado tambi\u00e9n una cierta proporci\u00f3n de grasa trans, cuyos valores oscilaron entre 0,12 y 0,44 g\/100 g p.C.. el insaponificable con<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Composici\u00f3n y valor nutricional de la aceituna de mesa<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Composici\u00f3n y valor nutricional de la aceituna de mesa <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonio L\u00f3pez L\u00f3pez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 14\/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>Antonio Garrido Fern\u00e1ndez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan Pereda mar\u00edn <\/li>\n<li>gloria M\u00e1rquez ru\u00edz (vocal)<\/li>\n<li>roc\u00edo G\u00f3mez g\u00f3mez (vocal)<\/li>\n<li> Ru\u00edz m\u00e9ndez Mar\u00eda victoria (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonio L\u00f3pez L\u00f3pez Se han estudiado las caracter\u00edsticas f\u00edsico-qu\u00edmicas y microbiol\u00f3gicas de 67 presentaciones comerciales de aceitunas [&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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