{"id":65915,"date":"2008-04-07T00:00:00","date_gmt":"2008-04-07T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracteristicas-quimicas-de-emisiones-procedentes-de-la-combustion-de-biomasa-utilizada-en-el-ahumado-de-alimentos\/"},"modified":"2008-04-07T00:00:00","modified_gmt":"2008-04-07T00:00:00","slug":"caracteristicas-quimicas-de-emisiones-procedentes-de-la-combustion-de-biomasa-utilizada-en-el-ahumado-de-alimentos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica-analitica\/caracteristicas-quimicas-de-emisiones-procedentes-de-la-combustion-de-biomasa-utilizada-en-el-ahumado-de-alimentos\/","title":{"rendered":"Caracteristicas quimicas de emisiones procedentes de la combustion de biomasa, utilizada en el ahumado de alimentos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Francisco Javier Conde Hardisson <\/strong><\/h2>\n<p>En la presente tesis se han desarrollado las metodolog\u00edas para el muestreo y el an\u00e1lisis de hidrocarburos arom\u00e1ticos polic\u00edclicos (haps) y compuestos fen\u00f3licos en muestras de humo y en aromas de humos procedentes de la combusti\u00f3n de biomasa. Estas metodolog\u00edas se han empleado para caracterizar los humos y aromas de humo obtenidos en dos ahumaderos diferentes y procedentes de la combusti\u00f3n de seis tipos de materiales utilizados en canarias para el ahumado de quesos. As\u00ed se han estudiado los contenidos de haps y compuestos fen\u00f3licos en dichas muestras debido al car\u00e1cter t\u00f3xico de los primeros y a la importancia de los segundos en las propiedades organol\u00e9pticas del producto.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracteristicas quimicas de emisiones procedentes de la combustion de biomasa, utilizada en el ahumado de alimentos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracteristicas quimicas de emisiones procedentes de la combustion de biomasa, utilizada en el ahumado de alimentos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Francisco Javier Conde Hardisson <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 La laguna<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 04\/07\/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>Juan  H. Ayala Diaz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Ana Mar\u00eda Afonso perera <\/li>\n<li>soledad Muniategui lorenzo (vocal)<\/li>\n<li>m. c. cristina Nerin de la puerta (vocal)<\/li>\n<li>M\u00aa del rosario Fresno baquero (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Francisco Javier Conde Hardisson En la presente tesis se han desarrollado las metodolog\u00edas para el muestreo y [&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":[1595,4526,9915,18],"tags":[10397,145300,145301,9358,2120,36726],"class_list":["post-65915","post","type-post","status-publish","format-standard","hentry","category-analisis-cromatografico","category-conservacion-de-alimentos","category-la-laguna","category-quimica-analitica","tag-ana-maria-afonso-perera","tag-francisco-javier-conde-hardisson","tag-juan-h-ayala-diaz","tag-m-c-cristina-nerin-de-la-puerta","tag-ma-del-rosario-fresno-baquero","tag-soledad-muniategui-lorenzo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/65915","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=65915"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/65915\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=65915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=65915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=65915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}