{"id":83489,"date":"2018-03-10T00:07:39","date_gmt":"2018-03-10T00:07:39","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/grasa-y-colesterol-en-carne-y-derivados\/"},"modified":"2018-03-10T00:07:39","modified_gmt":"2018-03-10T00:07:39","slug":"grasa-y-colesterol-en-carne-y-derivados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/grasa-y-colesterol-en-carne-y-derivados\/","title":{"rendered":"Grasa y colesterol en carne y derivados"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Martin Gomez Eugenia M. <\/strong><\/h2>\n<p>El contenido de grasa de los alimentos condiciona la aparicion de diversos problemas de salud en los paises mas desarrollados. La aparicion de estas enfermedades esta condicionada no solo por la cantidad de grasa ingerida sino tambien por su composicion y presencia de colesterol.  en base a lo expuesto, el objetivo de este trabajo ha sido estudiar el contenido de grasa y colesterol en alimentos de gran consumo y aceptacion en espa\u00f1a como son las carnes y productos carnicos.  para desarrollar este objetivo se ha estudiado la influencia de diversas variables sobre el contenido de grasa y colesterol en carne de porcino, raza el animal, edad, sexo y categoria comercial del coste. A continuacion, se ha comparado el contenido de grasa y colesterol de las diversas categorias comerciales con el de otras especies de gran demanda en el mercado, vacuno, ovino y pollo. Finalmente se han estudiado diversos productos carnicos de consumo habitual.  los resultados obtenidos se han discutido con respecto a los variables indicadas concluyendo que las partes mas magras son pechuga de pollo y maza de vacuno y la mas grasas maza de porcino y chuleta de vacuno. Con respecto al contenido en colesterol la carne de menor contenido es pechuga de pollo y maza de vacuno y las de mayor contenido chuleta y pierna de ovino.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Grasa y colesterol en carne y derivados<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Grasa y colesterol en carne y derivados <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Martin Gomez Eugenia M. <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Alcal\u00e1<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 23\/02\/2000<\/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>Taisir Masoud Musa<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: vicente Vilas sanchez <\/li>\n<li>Jos\u00e9 Carballo santaolalla (vocal)<\/li>\n<li>rosa Mar\u00eda Ortega anta (vocal)<\/li>\n<li>natividad Recio cano (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Martin Gomez Eugenia M. El contenido de grasa de los alimentos condiciona la aparicion de diversos problemas [&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":[17426,467,9,332,2931,5431,1594],"tags":[57135,176915,176916,5729,15577,266],"class_list":["post-83489","post","type-post","status-publish","format-standard","hentry","category-alcala","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-ciencias-tecnologicas","category-enfermedades-de-la-nutricion","category-propiedades-de-los-alimentos","category-tecnologia-de-los-alimentos","tag-jose-carballo-santaolalla","tag-martin-gomez-eugenia-m","tag-natividad-recio-cano","tag-rosa-maria-ortega-anta","tag-taisir-masoud-musa","tag-vicente-vilas-sanchez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/83489","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=83489"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/83489\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=83489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=83489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=83489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}