{"id":7713,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/efectos-e-interacciones-del-ph-tipo-de-acido-y-temperatura-sobre-la-calidad-de-la-conserva-de-champinon-y-sobre-el-desarrollo-y-la-cinetica-de-muerte-termica-del-clostridium-sporogenes-pa-3679\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"efectos-e-interacciones-del-ph-tipo-de-acido-y-temperatura-sobre-la-calidad-de-la-conserva-de-champinon-y-sobre-el-desarrollo-y-la-cinetica-de-muerte-termica-del-clostridium-sporogenes-pa-3679","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/efectos-e-interacciones-del-ph-tipo-de-acido-y-temperatura-sobre-la-calidad-de-la-conserva-de-champinon-y-sobre-el-desarrollo-y-la-cinetica-de-muerte-termica-del-clostridium-sporogenes-pa-3679\/","title":{"rendered":"Efectos e interacciones del ph, tipo de acido y temperatura sobre la calidad de la conserva de champi\u00f1on y sobre el desarrollo y la cinetica de muerte termica del clostridium sporogenes pa 3679."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Tomas Sanchez Nieto <\/strong><\/h2>\n<p>Primeramente se evalua la influencia que sobre la calidad de la conserva de champi\u00f1on ejercen diferentes combinaciones de tratamiento termico, almacenamiento de la materia prima y composicion de las salmueras de envasado, conteniendo acido citrico o glucono-delta-lactona. En segundo lugar se determina la termorresistencia del clostridium sporogenes en tampon fosfato, extracto de champi\u00f1on natural y acidificado con los acidos mencionados en dos intervalos de temperaturas:  110 a 121 grados c empleando la tecnica de los tubos capilares y entre 121 y 140 grados c empleando un termorresistometro.  por ultimo se procede a determinar el efecto de la acidificacion del medio de recuperacion sobre la viabilidad de las esporas y sobre los parametros de termorresistencia del cl sporogenes.  todos estos estudios se han realizado para asentar las bases tecnologicas que nos permitan reducir la intensidad de los tratamientos termicos, sin perdida de seguridad microbiologica, con el fin de mejorar la calidad de las conservas.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efectos e interacciones del ph, tipo de acido y temperatura sobre la calidad de la conserva de champi\u00f1on y sobre el desarrollo y la cinetica de muerte termica del clostridium sporogenes pa 3679.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efectos e interacciones del ph, tipo de acido y temperatura sobre la calidad de la conserva de champi\u00f1on y sobre el desarrollo y la cinetica de muerte termica del clostridium sporogenes pa 3679. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Tomas Sanchez Nieto <\/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>Miguel Rodrigo Enguidanos<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Enrique Hernandez Gimenez <\/li>\n<li>Carlos Calvo Gutierrez-rave (vocal)<\/li>\n<li>Rosaura Farre Rovira (vocal)<\/li>\n<li>Luis Duran Hidalgo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Tomas Sanchez Nieto Primeramente se evalua la influencia que sobre la calidad de la conserva de champi\u00f1on [&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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