{"id":81133,"date":"1999-05-11T00:00:00","date_gmt":"1999-05-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracteristicas-quimicas-fisicoquimicas-sensoriales-y-de-color-del-jamon-iberico-de-bellota-d-o-guijuelo\/"},"modified":"1999-05-11T00:00:00","modified_gmt":"1999-05-11T00:00:00","slug":"caracteristicas-quimicas-fisicoquimicas-sensoriales-y-de-color-del-jamon-iberico-de-bellota-d-o-guijuelo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/caracteristicas-quimicas-fisicoquimicas-sensoriales-y-de-color-del-jamon-iberico-de-bellota-d-o-guijuelo\/","title":{"rendered":"Caracteristicas quimicas, fisicoquimicas, sensoriales y de color del jamon iberico de bellota d.o. guijuelo"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Sanchez Rodriguez M. Elena <\/strong><\/h2>\n<p>Introducci\u00f3n:  el jam\u00f3n ib\u00e9rico de bellota d.O.Guijuelo es un producto c\u00e1rnico crudo-curado que representa el 61% del total de la producci\u00f3n nacional de jam\u00f3n con d.O.(Pozo,1998). Procede de animales ib\u00e9ricos criados en r\u00e9gimen extensivo alimentados con bellotas y pasto.  a pesar de la importancia econ\u00f3mica de este producto, no existe informaci\u00f3n cient\u00edfica a cerca del color, de los par\u00e1metros qu\u00edmicos, fisicoqu\u00edmicos y sensoriales de dicho producto.  resultados y discusi\u00f3n  todos los an\u00e1lisis realizados qu\u00edmicos, fisicoqu\u00edmicos, sensoriales y las determinaciones objetivas de las coordenadas de color, asi como del espectro de reflexi\u00f3n y de los \u00edndices de reflectancia se efectuaron sobre la zona denominada \u00abmaza\u00bb.  existe metamerismo por observador para los espacios de color e iluminantes utilizados para las variables de color luminosidad (l) y coordenada y amarillo-azul (b) en jam\u00f3n ib\u00e9rico de bellota curado d.Q. Guijelo. En el espacio de color hunterlab, el iluminante a es el que permite diferenciar mejor los tonos rojos en el jam\u00f3n ib\u00e9rico de bellota curado d.O.Guijuelo. El jam\u00f3n de bellota d.O.Guijelo presenta una mayor reflexi\u00f3n de la luz que el jam\u00f3n serrano, debido al mayor grado de veteado de su carne.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracteristicas quimicas, fisicoquimicas, sensoriales y de color del jamon iberico de bellota d.o. guijuelo<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracteristicas quimicas, fisicoquimicas, sensoriales y de color del jamon iberico de bellota d.o. guijuelo <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Sanchez Rodriguez M. Elena <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Salamanca<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 05\/11\/1999<\/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: concepci\u00f3n Garc\u00eda moreno <\/li>\n<li> Sayas barbera M\u00aa estrella (vocal)<\/li>\n<li>Jos\u00e9 Antonio Fernandez lopez (vocal)<\/li>\n<li>Juan a Fernandez lopez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sanchez Rodriguez M. Elena Introducci\u00f3n: el jam\u00f3n ib\u00e9rico de bellota d.O.Guijuelo es un producto c\u00e1rnico crudo-curado que [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[4429,8119,332,604,17,18,9386,1594],"tags":[25667,57922,52608,93675,173293,173294],"class_list":["post-81133","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-aroma-y-sabor","category-ciencias-tecnologicas","category-espectroscopia-de-absorcion","category-quimica","category-quimica-analitica","category-salamanca","category-tecnologia-de-los-alimentos","tag-concepcion-garcia-moreno","tag-jose-angel-perez-alvarez","tag-jose-antonio-fernandez-lopez","tag-juan-a-fernandez-lopez","tag-sanchez-rodriguez-m-elena","tag-sayas-barbera-ma-estrella"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/81133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=81133"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/81133\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=81133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=81133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=81133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}