{"id":86658,"date":"2018-03-10T00:11:16","date_gmt":"2018-03-10T00:11:16","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-mostos-comerciales\/"},"modified":"2018-03-10T00:11:16","modified_gmt":"2018-03-10T00:11:16","slug":"estudio-de-mostos-comerciales","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-mostos-comerciales\/","title":{"rendered":"Estudio de mostos comerciales"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Carre\u00f1o Rey Olga Patricia <\/strong><\/h2>\n<p>Esta memoria trata del estudio de mostos comerciales. El muestreo const\u00f3 del an\u00e1lisis de diez marcas comerciales de mostso balncos y cuatro marcas de mostos tintos. Estas \u00faltimas pertenecen al conjunto de marcas de los mostos blancos. Adem\u00e1s, se almacen\u00f3 una marca de mosto blanco y una de tinto,para conocer las modificaciones que sufren durante el periodo de consumo preferente. Realiz\u00e1ndose an\u00e1lisis por trimestre.  para la determinaci\u00f3n de los componentes se aplicaron en su mayor\u00eda los m\u00e9todos oficiales aprobados por el real decreto 1044\/1987, de 31 de julio, (boe 207, de 29 de agosto de 1987). Algunas determinaciones que no est\u00e1n incluidas en los m\u00e9todos oficiales, se incluyeron por considerarlas de inter\u00e9s para este an\u00e1lisis. Tambi\u00e9n, se determinaron componentes por m\u00e9todos oficiales y no oficiales con el fin de conocer sus similtudes.  los resultados obtenidos de las determianciones realizadas se recogen en 12 cuadros, 42 tablas, 53 gr\u00e1ficas y 15 figuras, donde se puedenobservar los diferentes pr\u00e1metros objetos del presente estudio.  para el an\u00e1lisis sistem\u00e1tico de los resultados se utiliz\u00f3 el programa estad\u00edstico bmdp del departamento de inform\u00e1tica de la universidad complutense de Madrid. Priemro se llev\u00f3 a cabo la comparci\u00f3n entre los mostos blancos y tintos; se sigui\u00f3 conla comparci\u00f3nentre marcas comerciales; despu\u00e9s se continu\u00f3 con el an\u00e1lisis de las modificaciones sufridas por los mostos almacenados y se finaliz\u00f3 con las correlaciones entre par\u00e1metros.  como conclusiones principales, entre otras, se tienen: la similitud entre mostos blancos y tintos en la mayor\u00eda de par\u00e1metros analizados; existe afinidad entre par\u00e1metros de la mayor\u00eda de marcas comerciales y que la mayor\u00eda de los mostos analizados cumplen con la legislaci\u00f3n vegente par ael consumo, con excepci\u00f3n de algunos mostos en cuanto a la densidad, \u00c2\u00babrix, contenido de azucares ttales, relaci\u00f3n glucosa\/frutosa y contenido de potasio<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de mostos comerciales<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de mostos comerciales <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Carre\u00f1o Rey Olga Patricia <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/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>Esperanza Torija Isasa<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: carmen D\u00edez marqu\u00e9s <\/li>\n<li> Guil guerrero Jos\u00e9 Luis (vocal)<\/li>\n<li>esperanza Molla lorente (vocal)<\/li>\n<li>Carlos Diaz romero (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Carre\u00f1o Rey Olga Patricia Esta memoria trata del estudio de mostos comerciales. El muestreo const\u00f3 del an\u00e1lisis [&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":[16825,332,1594],"tags":[51913,47522,181799,88131,5435,6207],"class_list":["post-86658","post","type-post","status-publish","format-standard","hentry","category-bebidas-no-alcoholicas","category-ciencias-tecnologicas","category-tecnologia-de-los-alimentos","tag-carlos-diaz-romero","tag-carmen-diez-marques","tag-carreno-rey-olga-patricia","tag-esperanza-molla-lorente","tag-esperanza-torija-isasa","tag-guil-guerrero-jose-luis"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86658","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=86658"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86658\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=86658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=86658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=86658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}