{"id":70981,"date":"2018-03-09T23:15:32","date_gmt":"2018-03-09T23:15:32","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/obtencion-de-harinas-funcionales-de-leguminosas-obtenidas-mediante-optimizacion-de-procesos-enzimaticos-y-fermentativos\/"},"modified":"2018-03-09T23:15:32","modified_gmt":"2018-03-09T23:15:32","slug":"obtencion-de-harinas-funcionales-de-leguminosas-obtenidas-mediante-optimizacion-de-procesos-enzimaticos-y-fermentativos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/obtencion-de-harinas-funcionales-de-leguminosas-obtenidas-mediante-optimizacion-de-procesos-enzimaticos-y-fermentativos\/","title":{"rendered":"Obtenci\u00f3n de harinas funcionales de leguminosas obtenidas mediante optimizaci\u00f3n de procesos enzim\u00e1ticos y fermentativos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Rosa Doblado Ortas <\/strong><\/h2>\n<p>Objetivo  el objetivo principal de este trabajo ha sido la obtenci\u00f3n de harinas funcionales de leguminosas que presenten, en comparaci\u00f3n con las leguminosas sin procesar, un menor contenido en factores antinutritivos, un nivel adecuado de nutrientes e incluso un contenido mayor en compuestos bioactivos.  para alcanzar dicho objetivo se han desarrollado varias fases en las que se han llevado a cabo 2 tipos de procesos tecnol\u00f3gicos: enzim\u00e1ticos y fermentativos.  a) harinas funcionales de guisantes y lentejas obtenidas mediante procesos enzim\u00e1ticos  -estudio del contenido en determinados nutrientes (monosac\u00e1ridos, disac\u00e1ridos, almid\u00f3n total y disponible, vitamina b1 y vitamina b2) y factores antinutritivos ( alfa-galact\u00f3sidos, inhibidores de tripsina, y \u00e1cido f\u00edtico) de guisantes (pisum sativum var. Esla) y lentejas (lens esculenta var. \u00e1ngela).  -optimizaci\u00f3n del proceso de actuaci\u00f3n de la enzima  alfa-galactosidasa (end\u00f3gena o adici\u00f3n de enzima comercial) en harinas de guisantes y lentejas en base al contenido en factores antinutritivos  alfa-galact\u00f3sidos.  -valoraci\u00f3n del contenido en nutrientes y factores antinutritivos de harinas funcionales de guisantes y lentejas obtenidas en condiciones \u00f3ptimas de actuaci\u00f3n de las enzimas comerciales  alfa-galactosidasa, fitasa, tanasa y viscozyme.  b) harinas funcionales de jud\u00edas obtenidas mediante procesos fermentativos  -estudio del contenido en determinados nutrientes (monosac\u00e1ridos, disac\u00e1ridos, almid\u00f3n total y disponible, vitamina b1, vitamina b2 vitamina c, carotenoides y tocoferoles), capacidad antioxidante (glutation reducido y oxidado, actividad super\u00f3xido dismutasa, capacidad para atrapar radicales peroxilo, inhibici\u00f3n de la peroxidaci\u00f3n lip\u00eddica in vitro y capacidad antioxidante total) y factores antinutritivos ( -galact\u00f3sidos, inhibidores de tripsina y \u00e1cido f\u00edtico) de jud\u00edas (vigna sinensis var. Carilla).  -optimizaci\u00f3n del proceso de ferment<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Obtenci\u00f3n de harinas funcionales de leguminosas obtenidas mediante optimizaci\u00f3n de procesos enzim\u00e1ticos y fermentativos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Obtenci\u00f3n de harinas funcionales de leguminosas obtenidas mediante optimizaci\u00f3n de procesos enzim\u00e1ticos y fermentativos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Rosa Doblado Ortas <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 28\/10\/2004<\/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>Concepcion Vidal Casero<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco javier Lopez andreu <\/li>\n<li>gloria Urbano valero (vocal)<\/li>\n<li> Estrella pedrola Mar\u00eda isabel (vocal)<\/li>\n<li>amelia Hernandez garcia (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rosa Doblado Ortas Objetivo el objetivo principal de este trabajo ha sido la obtenci\u00f3n de harinas funcionales [&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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