{"id":62807,"date":"2008-07-02T00:00:00","date_gmt":"2008-07-02T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/control-de-calidad-en-turron-materias-primas-y-procesos-de-elaboracion\/"},"modified":"2008-07-02T00:00:00","modified_gmt":"2008-07-02T00:00:00","slug":"control-de-calidad-en-turron-materias-primas-y-procesos-de-elaboracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/propiedades-de-los-alimentos\/control-de-calidad-en-turron-materias-primas-y-procesos-de-elaboracion\/","title":{"rendered":"Control de calidad en turron, materias primas y procesos de elaboracion"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Laura Vazquez Araujo <\/strong><\/h2>\n<p>La presente tesis, titulada: \u00abcontrol de calidad en turr\u00f3n, materias primas y procesos de elaboraci\u00f3n\u00bb y elaborada mediante el formato de convenio por publicaciones, contiene ocho art\u00edculos cient\u00edficos relacionados con la b\u00fasqueda de par\u00e1metros que se puedan relacionar con la calidad del turr\u00f3n o sus materias primas. En ella se detalla la formaci\u00f3n de un panel de catadores de turr\u00f3n y materias primas y se le concede especial importancia al an\u00e1lisis sensorial dentro de la evaluaci\u00f3n de un producto tan tradicional como es el turr\u00f3n. adem\u00e1s, dentro del an\u00e1lisis f\u00edsico-qu\u00edmico, se muestran los resultados obtenidos del an\u00e1lisis de almendras de distintas variedades (marcona, comuna y california), de la masa obtenida tras la etapa de cocci\u00f3n de las mieles y az\u00facares, y de turrones elaborados con distintos contenidos y variedades de almendras (jijona y alicante). Con estos resultados se pueden elaborar modelos matem\u00e1ticos que relacionen algunos par\u00e1metros de composici\u00f3n que indiquen qu\u00e9 variedad o qu\u00e9 cantidad de almendra se a\u00f1ade al turr\u00f3n de jijona, basados en el an\u00e1lisis bromatol\u00f3gico del turr\u00f3n de alicante, como herramientas adicionales, se utilizan los an\u00e1lisis de textura instrumental sobre turrones blandos de diferentes categor\u00edas comerciales (extra, suprema y suprema mejorada) y an\u00e1lisis de composici\u00f3n arom\u00e1tica realizada mediante extracci\u00f3n-destilaci\u00f3n simult\u00e1nea asociada a cromatograf\u00eda de gases con detector de espectrometr\u00eda de masas sobre almendras, mieles y turrones diversos. Los resultados de todos los an\u00e1lisis se relacionan con las etapas de elaboraci\u00f3n de mayor relevancia dentro de cada turr\u00f3n, determinando qu\u00e9 par\u00e1metros pueden ser indicativos de calidad o deficiencias de la misma en cada tipo de turr\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Control de calidad en turron, materias primas y procesos de elaboracion<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Control de calidad en turron, materias primas y procesos de elaboracion <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Laura Vazquez Araujo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Miguel hern\u00e1ndez de elche<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 07\/02\/2008<\/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>Angel Antonio Carbonell Barrachina<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: nuria Martinez navarrete <\/li>\n<li>Jos\u00e9 Manuel Lopez nicolas (vocal)<\/li>\n<li>Mar\u00eda  teresa Orzaez villanueva (vocal)<\/li>\n<li>Antonio  Jos\u00e9 Perez lopez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Laura Vazquez Araujo La presente tesis, titulada: \u00abcontrol de calidad en turr\u00f3n, materias primas y procesos de [&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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