{"id":86525,"date":"2018-03-10T00:11:07","date_gmt":"2018-03-10T00:11:07","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-las-lias-del-vino-de-jerez\/"},"modified":"2018-03-10T00:11:07","modified_gmt":"2018-03-10T00:11:07","slug":"estudio-de-las-lias-del-vino-de-jerez","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/estudio-de-las-lias-del-vino-de-jerez\/","title":{"rendered":"Estudio de las lias del vino de jerez."},"content":{"rendered":"<h2>Tesis doctoral de <strong> M. Esther Gomez Garrudo <\/strong><\/h2>\n<p>La memoria de tesis se presenta deividad en cuatro cap\u00edtulos. En el primero, se hace una itroducci\u00f3n acerca del problema que represnta la alta producci\u00f3n de residuos y como podr\u00e1 paliarse mediante su aprovechamiento. tambi\u00e9n se describen los subproductos que se geran en la industria vitivinic\u00f3la(orujo y l\u00edas) y se hace una revisi\u00f3n bibliofr\u00e1fica acerca del aprovechamiento actual de las l\u00edas.  en el segundo cap\u00edtulo, se establece la composici\u00f3n de las l\u00edas del vino de jerez en cenizas, materia grasa, prote\u00ednas y \u00e1ctido tart\u00e1tico.  el tercer cap\u00edtulo comprende un estudio de las prote\u00ednas de las l\u00edas, haciendo referencia a su extractabilidad, clasificaci\u00f3n,punto isoel\u00e9ctrico, digestibilidad, pesos molleculares y composici\u00f3n en amino\u00e1cidos.  el cuarto cap\u00edtulo se dedica a los l\u00edpidos de las l\u00edas, estudi\u00e1ndose su extractabilidad, clasificaci\u00f3n, composici\u00f3n en \u00e1cidos grasos y determinaci\u00f3n de lagunos par\u00e1metros indicadores d ela calidad de las grasas que contienen, como el \u00edndice d eacidez libre, \u00edndice de yodo, \u00edndice de saponificable, \u00edndice de per\u00f3xidos y porcentaje de insaponificable.  los resultados obtenidos indican que la sl\u00edas del vino de jerez, tienenun cotenidos en prote\u00ednas (15%) similar al que poseen alguna sfuentes de prote\u00ednas vegetales, como el mijo o la cebada. El coeficiente de ddigestibilidad de estas prote\u00ednas (66%) y su aportaci\u00f3n en amino\u00e1cidos esenciales, junto a la calidad de las grasas de las l\u00edas, puede permitir la utilizaci\u00f3n alimentaria de las l\u00edas del vinode jerez, encontrando as\u00ed un mayor aprovechamiento a un residuo de alta producci\u00f3n de esta zona vitivin\u00edcola.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de las lias del vino de jerez.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de las lias del vino de jerez. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 M. Esther Gomez Garrudo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00e1diz<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 25\/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>Francisco Rodriguez Luis<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Luis P\u00e9rez rodr\u00edguez <\/li>\n<li>Antonio  m. Gil serrano (vocal)<\/li>\n<li>rosario Martin ramos (vocal)<\/li>\n<li>tom\u00e1s Torres cebada (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de M. Esther Gomez Garrudo La memoria de tesis se presenta deividad en cuatro cap\u00edtulos. En el primero, [&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":[1506,494,332,1648,1903,17,1769,416,1594,1593],"tags":[26557,1651,8040,181582,181583,6778],"class_list":["post-86525","post","type-post","status-publish","format-standard","hentry","category-cadiz","category-ciencias-agrarias","category-ciencias-tecnologicas","category-estructura-de-moleculas-organicas","category-herbicidas","category-quimica","category-quimica-agricola","category-quimica-organica","category-tecnologia-de-los-alimentos","category-vino","tag-antonio-m-gil-serrano","tag-francisco-rodriguez-luis","tag-luis-perez-rodriguez","tag-m-esther-gomez-garrudo","tag-rosario-martin-ramos","tag-tomas-torres-cebada"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86525","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=86525"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86525\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=86525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=86525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=86525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}