{"id":71518,"date":"2018-03-09T23:16:12","date_gmt":"2018-03-09T23:16:12","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/el-analisis-de-imagenes-en-la-calidad-sensorial-del-queso-de-oveja-aspectos-tecnologicos-microbiologicos-y-fisicoquimicos\/"},"modified":"2018-03-09T23:16:12","modified_gmt":"2018-03-09T23:16:12","slug":"el-analisis-de-imagenes-en-la-calidad-sensorial-del-queso-de-oveja-aspectos-tecnologicos-microbiologicos-y-fisicoquimicos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/el-analisis-de-imagenes-en-la-calidad-sensorial-del-queso-de-oveja-aspectos-tecnologicos-microbiologicos-y-fisicoquimicos\/","title":{"rendered":"El analisis de imagenes en la calidad sensorial del queso de oveja. aspectos tecnologicos, microbiologicos y fisicoquimicos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Eduardo Flanagan Cristian <\/strong><\/h2>\n<p>La presente tesis doctoral pretende contribuir al conocimiento de las posibles causas responsables de la presencia de ojos, grietas y cavernas no deseadas en los quesos de oveja con d. O. Idiaz\u00e1bal.  se considera que las causas principales de formaci\u00f3n de estas aberturas son debidas, en primer lugar a la actividad enzim\u00e1tica de los microorganismos (lab y flora secundaria) capaces de producir co2, h2 y\/o n2, y en segundo lugar, a las pr\u00e1cticas de mecanizado de la cuajada en la elaboraci\u00f3n. Por esta raz\u00f3n los factores responsables de la formaci\u00f3n de las oquedades de los quesos se pueden clasificar en: tecnol\u00f3gicos, microbiol\u00f3gicos, f\u00edsico-qu\u00edmicos y enzim\u00e1ticos.  las herramientas utilizadas para cuantificar la presencia de oquedades en los quesos fueron el an\u00e1lisis sensorial y el tratamiento de im\u00e1genes.  para el desarrollo de este proyecto de investigaci\u00f3n se ha contado con la colaboraci\u00f3n de 24 queser\u00edas, acogidas a la denominaci\u00f3n de origen idiaz\u00e1bal.  para la recopilaci\u00f3n de los datos tecnol\u00f3gicos utilizados, se ha completado mediante una parte de fabricaci\u00f3n, dise\u00f1ada especialmente para este proyecto.  en primer lugar, se realiz\u00f3 un corte transversal de cada queso, obteni\u00e9ndose dos caras del mismo, a partir de las cuales se capturaron las im\u00e1genes con un esc\u00e1ner. Las fotograf\u00edas se guardaron en forma digital para su posterior an\u00e1lisis y tratamiento de im\u00e1genes mediante programa inform\u00e1tico optimas 6,5. Tambi\u00e9n, fueron imprecasen papel calidad fotogr\u00e1fica para su posterior an\u00e1lisis sensorial.  en condiciones de esterilidad, se obtuvieron las porciones de queso (cu\u00f1as) destinadas a los an\u00e1lisis microbiol\u00f3gicos: aerobios mes\u00f3filos, coniformes totales, lactobacilos, lactobacilos heterofermentativos facultativos (lhf), clostridium spp, clostridium tyrobutyricum y mohos y levaduras. Se llevaron a cabo an\u00e1lisis f\u00edsico-qu\u00edmicos generales de ph, extracto seco, grasa, prote\u00ednas y sal y determinacion<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>El analisis de imagenes en la calidad sensorial del queso de oveja. aspectos tecnologicos, microbiologicos y fisicoquimicos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 El analisis de imagenes en la calidad sensorial del queso de oveja. aspectos tecnologicos, microbiologicos y fisicoquimicos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Eduardo Flanagan Cristian <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/11\/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> Perez Elortondo Francisco Jose<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Herrera marteache <\/li>\n<li>ramon Jos\u00e9 Barrio diez caballero (vocal)<\/li>\n<li>M\u00aa teresa Mora ventura (vocal)<\/li>\n<li>Mar\u00eda  Jos\u00e9 Beriain apesteguia (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Eduardo Flanagan Cristian La presente tesis doctoral pretende contribuir al conocimiento de las posibles causas responsables de 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