{"id":74123,"date":"2018-03-09T23:19:06","date_gmt":"2018-03-09T23:19:06","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aplicacion-del-subproducto-de-la-industria-citrica-en-la-elaboracion-de-productos-carnicos-de-pasta\/"},"modified":"2018-03-09T23:19:06","modified_gmt":"2018-03-09T23:19:06","slug":"aplicacion-del-subproducto-de-la-industria-citrica-en-la-elaboracion-de-productos-carnicos-de-pasta","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aplicacion-del-subproducto-de-la-industria-citrica-en-la-elaboracion-de-productos-carnicos-de-pasta\/","title":{"rendered":"Aplicaci\u00f3n del subproducto de la industria citrica en la elaboraci\u00f3n de productos carnicos de pasta ."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Fernandez Gines Jos\u00e9 Mar\u00eda <\/strong><\/h2>\n<p>Para la elaboraci\u00f3n de esta tesis se ha seguido una metodolog\u00eda basada en la publicaci\u00f3n de art\u00edculos, tanto de investigaci\u00f3n, como bibliogr\u00e1ficos . Tras la ralizaci\u00f3n de los trabajos que conforman esta tesis doctoral, se puede afirmar que es posible elaborar un producto c\u00e1rnico de pasta fina enriquecido con fibra y compuestos bioactivos, obtenida a partir del aprovechamiento del subproducto de la industria de zumos c\u00edtricos (albedo de lim\u00f3n y extracto de naranja)este producto, tanto anal\u00edtica como organol\u00e9pticamente, en sus concentraci\u00f3n y aceptaci\u00f3n por el consumidor.  se han elaborado muestras con diferentes concentraciones de albedo, sometido a tratamiento de cocci\u00f3n y en forma cruda.A su vez se ha caracterizado el ingrediente (humedad , capacidad de retenci\u00f3n de agua, ph coordenadas colorim\u00e9tricas).  a partir del subproducto de la industria de zumos de naranja , se ha obtenido un ingrediente optimizando su proceso de obtenci\u00f3n . Este producto se ha carcterizado tanto f\u00edsica, microbiol\u00f3gica, qu\u00edmica y fisicoqu\u00edmicamente.  con ambos ingredientes se han elaborado productos c\u00e1rnicos de pasta fina , tipo mortadela, caracterizando los mismos desde el punto de vista f\u00edsico, qu\u00edmico, microbiol\u00f3gico , fisicoqu\u00edmico y sensorial. A su vez, se ha estudiado la evoluci\u00f3n de estos par\u00e1metros en el tiempo (28 d\u00edas), bajo diferentes condiciones de almacenamiento (luz y oscuridad).<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aplicaci\u00f3n del subproducto de la industria citrica en la elaboraci\u00f3n de productos carnicos de pasta .<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aplicaci\u00f3n del subproducto de la industria citrica en la elaboraci\u00f3n de productos carnicos de pasta . <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Fernandez Gines Jos\u00e9 Mar\u00eda <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Miguel hern\u00e1ndez de elche<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 24\/05\/2005<\/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>Jos\u00e9 Angel Perez Alvarez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Lluch rodriguez Mar\u00eda  de los angeles <\/li>\n<li>vicente Aranda catala (vocal)<\/li>\n<li>Mar\u00eda dolores Garrido fern\u00e1ndez (vocal)<\/li>\n<li>fidel Toldra villardell (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Fernandez Gines Jos\u00e9 Mar\u00eda Para la elaboraci\u00f3n de esta tesis se ha seguido una metodolog\u00eda basada en [&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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