{"id":7609,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/incidencia-de-los-metabolitos-lipidicos-y-nitrogenados-sobre-la-evolucion-bioquimica-y-la-calidad-tecnologica-de-los-iniciadores-de-la-fermentacion-panaria\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"incidencia-de-los-metabolitos-lipidicos-y-nitrogenados-sobre-la-evolucion-bioquimica-y-la-calidad-tecnologica-de-los-iniciadores-de-la-fermentacion-panaria","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/incidencia-de-los-metabolitos-lipidicos-y-nitrogenados-sobre-la-evolucion-bioquimica-y-la-calidad-tecnologica-de-los-iniciadores-de-la-fermentacion-panaria\/","title":{"rendered":"Incidencia de los metabolitos lipidicos y nitrogenados sobre la evolucion bioquimica y la calidad tecnologica de los iniciadores de la fermentacion panaria."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Martinez Caicedo Claudia Sofia <\/strong><\/h2>\n<p>Se estudiaron las vias de regulacion de la calidad tecnologica de masas y panes de harina de trigo mediante el establecimiento de relaciones entre los requerimientos de proceso y el metabolismo de algunos componentes bioquimicos. Se han incluido tres etapas: a) la influencia de las condiciones de proceso como factores reguladores de la calidad tecnologica de masas y panes, b) las interacciones entre iniciadores microbianos, componentes lipidicos y nitrogenados, y etapas de la panificacion en muestras elaboradas por diferentes procesos, y c) la valoracion de las interrelaciones entre requerimientos de proceso, cambios bioquimicos y propiedades tecnologicas de masas y panes.  la aplicacion de analisis multivariante a los datos obtenidos ha mostrado dependencias entre parametros de calidad de los panes y la evolucion bioquimica de metabolitos nitrogenados y lipidicos durante la panificacion en funcion de las condiciones de proceso. Los niveles de aminoacidos, peptidos, lipidos polares, acidez total valorable y los valores de acidos acetico y lactico se correlacionan con la intensidad del aroma y sabor de los panes. Por otra parte, los principales atributos fisico-quimicos y algunos sensoriales se corresponden con el contenido de lipidos neutros.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Incidencia de los metabolitos lipidicos y nitrogenados sobre la evolucion bioquimica y la calidad tecnologica de los iniciadores de la fermentacion panaria.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Incidencia de los metabolitos lipidicos y nitrogenados sobre la evolucion bioquimica y la calidad tecnologica de los iniciadores de la fermentacion panaria. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Martinez Caicedo Claudia Sofia <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/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 Collar Esteve<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Ramon Mestres Quadreny <\/li>\n<li>Carmen Benedito Mengod (vocal)<\/li>\n<li>Salvador Barber Perez (vocal)<\/li>\n<li>Rosaura Farre Rovira (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Martinez Caicedo Claudia Sofia Se estudiaron las vias de regulacion de la calidad tecnologica de masas 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 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