{"id":85723,"date":"2000-07-07T00:00:00","date_gmt":"2000-07-07T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/metodologia-para-la-evaluacion-nutricional-de-los-hidratos-de-carbono\/"},"modified":"2000-07-07T00:00:00","modified_gmt":"2000-07-07T00:00:00","slug":"metodologia-para-la-evaluacion-nutricional-de-los-hidratos-de-carbono","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/metodologia-para-la-evaluacion-nutricional-de-los-hidratos-de-carbono\/","title":{"rendered":"Metodolog\u00eda para la evaluacion nutricional de los hidratos de carbono."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Garcia Alonso M. Alejandra <\/strong><\/h2>\n<p>Se determinan los contenidos en alid\u00f3n total, almid\u00f3n resitente y almdid\u00f3n digestible enlos alimentos, ricos en almid\u00f3n, m\u00e1s comunes de la dieta espa\u00f1ola. a partir de lso resultados obtenidos, se estima que m\u00e1s de un 5,96% del almid\u00f3n total consumido es resitente a la digesti\u00f3n.  se desarrolla un m\u00e9todo para el estudio de la cin\u00e9tica de digesti\u00f3n in vitro del almid\u00f3n. Se obtiene que cada alimento sigue una ecuaci\u00f3n propia y carater\u00edstica, presentando el pan y la patata cocida los valores de indice de hidr\u00f3lisis m\u00e1s altos frente a las leguimnosas y las galletas que presentan los m\u00e1s bajos.  se observa enlegumbres y patatas que precesado de un alimento influye de manera signicativa en su cin\u00e9tica de digesti\u00f3ni in vitro. Se eval\u00faa la fermentabilidad del almid\u00f3n obsev\u00e1ndose diferentes cin\u00e9ticas de fermentaci\u00f3n entre el almid\u00f3n crudo y retrogado de ma\u00edz. Por otro lado, se ve que el procesado afecta a la cantidad de az\u00facares libres y oligosac\u00e1ridos no digestibles enlos alimentos. Los tratamientos t\u00e9rmicos favorecen la liberaci\u00f3n de az\u00facares libres y oligosac\u00e1ridos retendiso en la matriz del alimento. Adem\u00e1s, se propone e l concepto de fracci\u00f3n indigestible de los alimentos, m\u00e1s amplio que los de fibra diet\u00e9tica y almid\u00f3n resistente previos, y se desarrolla una metodolog\u00eda anal\u00edtica para su cuantificaci\u00f3n. Finalmente,con los valores obtenidos de los an\u00e1lisis individuales de los distintos carbohidratos, se calcula el valor cal\u00f3rico de los alimentos estudiados, en funci\u00f3n de su contenido en hidratos de carbono.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Metodolog\u00eda para la evaluacion nutricional de los hidratos de carbono.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Metodolog\u00eda para la evaluacion nutricional de los hidratos de carbono. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Garcia Alonso M. Alejandra <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 07\/07\/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>Fulgencio Saura Calixto<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Ana Mar\u00eda Requejo marcos <\/li>\n<li>Luis Goya suarez (vocal)<\/li>\n<li>bego\u00f1a Olmedilla alonso (vocal)<\/li>\n<li>carmen Benedito mengod (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Garcia Alonso M. Alejandra Se determinan los contenidos en alid\u00f3n total, almid\u00f3n resitente y almdid\u00f3n digestible enlos [&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":[467,9,6206],"tags":[5730,133708,27264,14252,180347,66388],"class_list":["post-85723","post","type-post","status-publish","format-standard","hentry","category-ciencias-de-la-nutricion","category-ciencias-medicas","category-valores-nutritivos","tag-ana-maria-requejo-marcos","tag-begona-olmedilla-alonso","tag-carmen-benedito-mengod","tag-fulgencio-saura-calixto","tag-garcia-alonso-m-alejandra","tag-luis-goya-suarez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/85723","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=85723"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/85723\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=85723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=85723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=85723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}