{"id":86332,"date":"2018-03-10T00:10:54","date_gmt":"2018-03-10T00:10:54","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/efectos-de-varios-tratamientos-culinarios-sobre-la-composicion-de-la-judia-verde\/"},"modified":"2018-03-10T00:10:54","modified_gmt":"2018-03-10T00:10:54","slug":"efectos-de-varios-tratamientos-culinarios-sobre-la-composicion-de-la-judia-verde","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/efectos-de-varios-tratamientos-culinarios-sobre-la-composicion-de-la-judia-verde\/","title":{"rendered":"Efectos de varios tratamientos culinarios sobre la composicion de la judia verde."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Carlos De La Cruz Garcia <\/strong><\/h2>\n<p>Se ha estudiado la influencia de diferenes trtatamientos culinarios en el contenido de la jud\u00eda verde (phaseolus vulgaris, l.). Los tratamientos escogios han sido los comunmente empleados para este alimento:; la cocci\u00f3n en olla con agua hirviendo, la cocci\u00f3n en olla a vapor, la cocci\u00f3n en olla a presi\u00f3n y mdeiante horno de microondas. Los componentes estudiados incluyen tanto aspectos nutricionales (carbohidratos, aminio\u00e1cidos, \u00e1cidos org\u00e1nicos y vitamina c, y \u00e1cidos grasos), como organol\u00e9pticos (componentes vol\u00e1tiles y pigmentos). Se han tenido en cuenta variables como el tiempo de cocci\u00f3n, el volumen de agua empleado, el tama\u00f1o de muestra o la temperatura de cada proceso de coci\u00f3n. Las conlusiones aportadas dan una referencia global, describiendo la influencia que cada tratamiento tiene en la composici\u00f3n de la jud\u00eda verde cruda, y de modo particular como se modifica cada uno de los componentes estudiados en funci\u00f3nd el tratamiento aplicado,<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efectos de varios tratamientos culinarios sobre la composicion de la judia verde.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efectos de varios tratamientos culinarios sobre la composicion de la judia verde. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Carlos De La Cruz Garcia <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 14\/09\/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>Julia Lopez Hernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Lage yusty m. asuncion <\/li>\n<li>soledad Muniategui lorenzo (vocal)<\/li>\n<li> Oru\u00f1a concha m. Jos\u00e9 (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Carlos De La Cruz Garcia Se ha estudiado la influencia de diferenes trtatamientos culinarios en el contenido [&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":[1595,332,1715,28949,17,18,977,1594],"tags":[181284,2901,2738,181285,36726],"class_list":["post-86332","post","type-post","status-publish","format-standard","hentry","category-analisis-cromatografico","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-espectroscopia-de-masas","category-quimica","category-quimica-analitica","category-santiago-de-compostela","category-tecnologia-de-los-alimentos","tag-carlos-de-la-cruz-garcia","tag-julia-lopez-hernandez","tag-lage-yusty-m-asuncion","tag-oruna-concha-m-jose","tag-soledad-muniategui-lorenzo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86332","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=86332"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86332\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=86332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=86332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=86332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}