{"id":5847,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/tipificacion-y-estudio-bioquimico-del-proceso-madurativo-del-queso-de-armada\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"tipificacion-y-estudio-bioquimico-del-proceso-madurativo-del-queso-de-armada","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/tipificacion-y-estudio-bioquimico-del-proceso-madurativo-del-queso-de-armada\/","title":{"rendered":"Tipificacion y estudio bioquimico del proceso madurativo del queso de armada."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Fresno Baro Jos\u00e9 M. <\/strong><\/h2>\n<p>Esta memoria se centra en el estudio bioquimico del queso de armada, elaborado con leche cruda de cabra en la zona noroccidental de la provincia de leon y cuyos objetivos son: 1 estandarizacion del procedimiento de elabaracion.  2 caracterizacion del queso de armada, variedad sobado. 3 estudio de los cambios bioquimicos a lo largo de la maduracion: realizando un analisis detallado de los siguientes parametros: * parametros quimicos: extracto seco; grasa;proteina;sal; cenizas;minerales;lactosa. * parametros fisico-quimicos: ph, acidez titulable; actividad del agua. * Parametros proteoliticos:  fracciones-nitrogenadas; degradacion de caseinas; aminoacidos libres. * Parametros lipoliticos: n. Tba; indice de acidez de la grasa; acidos grasos libres.  este queso posee un alto contenido en extracto seco asi como una baja actividad del agua y altas concentraciones de sal-humedad.  por otra parte, la proteolisis del queso de armada fue muy escasa, mientras que el grado de degradacion hidrolitica de la materia grasa fue muy intenso.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Tipificacion y estudio bioquimico del proceso madurativo del queso de armada.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Tipificacion y estudio bioquimico del proceso madurativo del queso de armada. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Fresno Baro Jos\u00e9 M. <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/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>Ana Bernardo \u00e1lvarez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Pascual Lopez Lorenzo <\/li>\n<li>Manuela Juarez Iglesias (vocal)<\/li>\n<li>Justino Burgos Gonzalez (vocal)<\/li>\n<li>Javier Carballo Garcia (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Fresno Baro Jos\u00e9 M. Esta memoria se centra en el estudio bioquimico del queso de armada, elaborado [&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":[332,4430,2390,1594],"tags":[4528,22519,22520,5417,6152,939],"class_list":["post-5847","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-leon","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-ana-bernardo-alvarez","tag-fresno-baro-jose-m","tag-javier-carballo-garcia","tag-justino-burgos-gonzalez","tag-manuela-juarez-iglesias","tag-pascual-lopez-lorenzo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/5847","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=5847"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/5847\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=5847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=5847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=5847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}