{"id":84035,"date":"2000-03-04T00:00:00","date_gmt":"2000-03-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-de-la-manteca-de-cacao-cubana-y-contribucion-al-estudio-de-la-textura-del-chocolate\/"},"modified":"2000-03-04T00:00:00","modified_gmt":"2000-03-04T00:00:00","slug":"caracterizacion-de-la-manteca-de-cacao-cubana-y-contribucion-al-estudio-de-la-textura-del-chocolate","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-de-la-manteca-de-cacao-cubana-y-contribucion-al-estudio-de-la-textura-del-chocolate\/","title":{"rendered":"Caracterizaci\u00f3n de la manteca de cacao cubana y contribuci\u00f3n al estudio de la textura del chocolate."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Jorge Cabrera M. Cristina <\/strong><\/h2>\n<p>La manteca de cacao y su producto derivado, el chocolate, son los principales renglones de exportaci\u00f3n de la industria confitera cubana, por esta raz\u00f3n estudiar las caracter\u00edsticas f\u00edsico-qu\u00edmicas de la manteca de cacao cubana y establecer un m\u00e9todo instrumental para la determinaci\u00f3n de las caracter\u00edsticas texturales del chocolate constituy\u00f3 el objetivo del trabajo realizado.  se estudiaron 10 muestras de manteca de cacao, representativas de la producci\u00f3n de un a\u00f1o y se determin\u00f3 \u00e1cidos grasos libres, composic\u00f3n triglic\u00e9rida, contenido de grasa s\u00f3lida, curva de enfriamiento-cristalizaci\u00f3n y se realiz\u00f3 un estudio calorim\u00e9trico por dsc. Se estudi\u00f3 la incidencia de la grasa l\u00e1ctea en la cristalizaci\u00f3n de la manteca de cacao cubana.  tomando como referencia la gu\u00eda general para la selecci\u00f3n de m\u00e9todos objetivos de kramer se seleccionaron los mejores m\u00e9todos instrumentales para determinar los atributos snap y dureza. Se validaron los modelos predictivos obtenidos y se comprobaron y ajustaron los m\u00e9todos establecidos. Se concluy\u00f3 que la manteca de cacao cubana es semidura con una buena resistencia t\u00e9rmica y se definieron los m\u00e9todos instrumentales para medira snap y dureza, comprob\u00e1ndose la validez de los modelos obtenidos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n de la manteca de cacao cubana y contribuci\u00f3n al estudio de la textura del chocolate.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n de la manteca de cacao cubana y contribuci\u00f3n al estudio de la textura del chocolate. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Jorge Cabrera M. Cristina <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 03\/04\/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>M\u00aa Amparo Chiralt Boix<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pedro Fito maupoey <\/li>\n<li>Juan  Antonio D\u00edaz gonz\u00e1lez (vocal)<\/li>\n<li>Mar\u00eda  del remedio Gonz\u00e1lez barron (vocal)<\/li>\n<li>Juan a Camejo corrales (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jorge Cabrera M. Cristina La manteca de cacao y su producto derivado, el chocolate, son los principales [&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":[3781,332,1715,16820,5431,1594],"tags":[177747,177748,61545,40514,16955,16828],"class_list":["post-84035","post","type-post","status-publish","format-standard","hentry","category-aceites-y-grasas-vegetales","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-politecnica-de-valencia","category-propiedades-de-los-alimentos","category-tecnologia-de-los-alimentos","tag-jorge-cabrera-m-cristina","tag-juan-a-camejo-corrales","tag-juan-antonio-diaz-gonzalez","tag-maria-del-remedio-gonzalez-barron","tag-ma-amparo-chiralt-boix","tag-pedro-fito-maupoey"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/84035","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=84035"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/84035\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=84035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=84035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=84035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}