{"id":81666,"date":"2018-03-10T00:05:33","date_gmt":"2018-03-10T00:05:33","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/metodos-analiticos-para-la-determinacion-de-compuestos-volatiles-en-productos-lacteos-por-gc-y-gc-ms\/"},"modified":"2018-03-10T00:05:33","modified_gmt":"2018-03-10T00:05:33","slug":"metodos-analiticos-para-la-determinacion-de-compuestos-volatiles-en-productos-lacteos-por-gc-y-gc-ms","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/metodos-analiticos-para-la-determinacion-de-compuestos-volatiles-en-productos-lacteos-por-gc-y-gc-ms\/","title":{"rendered":"Metodos analiticos para la determinacion de compuestos volatiles en productos lacteos por gc y gc-ms"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Esther Valero Sobrino <\/strong><\/h2>\n<p>El objetivo del trabajo que se expone en la memoria es contribuir al desarrollo de m\u00e9todos anal\u00edticos de compuestos volatiles enproductos lacteos, estudiando las t\u00e9cnicas basadas en el arrastre, absorci\u00f3n y desorcion de estos compuestos evaluando sus caracteristicas anal\u00edticas y optimizando sus condiciones de operaci\u00f3n.  estas t\u00e9cnicas se han aplicado a la caracterizaci\u00f3n de muestras de distintos productos lacteos con el fin de resolver problemas de interes pr\u00e1ctico. entre estos podemos destacar la diferenciaci\u00f3nd e leches sometidas a distintos tratamientos, la evoluci\u00f3n de la composici\u00f3n de muestras de leche durante su almacenamiento y la comparaci\u00f3n de leche procesada por tratmiento t\u00e9rmico convencional y por microondas. Tambi\u00e9n se han comparado los resultados de estas t\u00e9cnicas en su aplicaci\u00f3n a muestras de queso.  la memora se encuentra dividida en nueve cap\u00edtulos. Tras una introducci\u00f3n la que revisan los conocimientos existentes sobre los componentes volatiles de los productos lacteos y sobre los m\u00e9todos de an\u00e1lisis utilizados en su determinaci\u00f3n cada cap\u00edtulo recoge, bien la puesta a punto de un m\u00e9todo, bien su aplicaci\u00f3n. En total, se han desarrollado tres m\u00e9todos an\u00e1liticos basados en gc-ms, que se diferencian fundamentalmente en las caracteristicas de la t\u00e9cnica de aislamiento de volatiles utilizada.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Metodos analiticos para la determinacion de compuestos volatiles en productos lacteos por gc y gc-ms<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Metodos analiticos para la determinacion de compuestos volatiles en productos lacteos por gc y gc-ms <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Esther Valero Sobrino <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/12\/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> Mart\u00ednez Castro M. Isabel<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Luis Polo diez <\/li>\n<li>Francisco Javier Lopez andreu (vocal)<\/li>\n<li>Manuel Dabrio ba\u00f1uls (vocal)<\/li>\n<li> Garcia de Fernando gonzalo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Esther Valero Sobrino El objetivo del trabajo que se expone en la memoria es contribuir al desarrollo [&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":[332,2390,1594],"tags":[158141,2438,92437,14844,1966,14369],"class_list":["post-81666","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-esther-valero-sobrino","tag-francisco-javier-lopez-andreu","tag-garcia-de-fernando-gonzalo","tag-luis-polo-diez","tag-manuel-dabrio-banuls","tag-Martinez-castro-m-isabel"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/81666","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=81666"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/81666\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=81666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=81666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=81666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}