{"id":87123,"date":"2018-03-10T00:11:51","date_gmt":"2018-03-10T00:11:51","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evolucion-de-la-alteracion-oxidativa-y-formacion-de-nuevos-compuestos-en-sistemas-modelo-aceites-y-alimentos-grasos\/"},"modified":"2018-03-10T00:11:51","modified_gmt":"2018-03-10T00:11:51","slug":"evolucion-de-la-alteracion-oxidativa-y-formacion-de-nuevos-compuestos-en-sistemas-modelo-aceites-y-alimentos-grasos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/evolucion-de-la-alteracion-oxidativa-y-formacion-de-nuevos-compuestos-en-sistemas-modelo-aceites-y-alimentos-grasos\/","title":{"rendered":"Evoluci\u00f3n de la alteraci\u00f3n oxidativa y formaci\u00f3n de nuevos compuestos en sistemas modelo, aceites y alimentos grasos."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Mart\u00edn Polvillo Manuel Jos\u00e9 <\/strong><\/h2>\n<p>La oxidaci\u00f3n de los aceites comestibles y alimentos grasos representa un serio problema para determinados sectores de la industria alimentaria, debido a las consecuencias adversas que conlleva la aparici\u00f3n de la rancidez. por ello es muy importante obtener la mayor informaci\u00f3n posible sobre la estabilidad oxidativa de aceites y alimentos grasos susceptibles de oxidars antes de su comercializaci\u00f3n.  la variables m\u00e1s importantes que afectan a la oxidaci\u00f3n de las grasas se pueden clasificar como;  * varibles relacinadas conlas condiciones de almacenamiento: temperatura, luz, disponibilidad de ox\u00edgeno, relaci\u00f3n superficie\/volumen.  ** variables inherentes a la propia consitutuci\u00f3n de la grasa: composici\u00f3n en \u00e1cidos grasos y triglic\u00e9ridos, grado de insaturaci\u00f3n, contenido en componentes menores (antioxidantes, prooxidantes, sinergistas, etc.)  en este estudio se ha anlizado la influencia de las principales variables que afectan a la oxidaci\u00f3n de aceites de girasol con destino grado de insaturaci\u00f3n y patatas fritas \u00abchips\u00bb producidas con estos aceites (como ejemplo representativo de alimento graso). Puesto que las variables que afectan a la composici\u00f3n son m\u00e1s dif\u00edciles de controlar, se ha realizado un estudio comparativo de la oxidaci\u00f3n en sistemas modelo formados por triglic\u00e9ridos mono\u00e1cidos puros con y sin a-tocoferol a\u00f1adido.  para el estudio en sistemas  modelo fue preciso el desarrollo de nueva metodolog\u00eda que, mediante la combinaci\u00f3n de la extracci\u00f3n en fase s\u00f3lida spe (solid phase extraction) y la cromatograf\u00eda de exclusi\u00f3n hpsec (high performance size exclusion chormatography), permitiera analizar muestras del orden de miligramos y cuantificar el grado de alteraci\u00f3n y los productos de oxidaci\u00f3n mediante el uso de patr\u00f3n interno (monoestarina).  la metodolog\u00eda empleada para el estudio en aceites y patatas chips, cuyo uso es com\u00fan en el an\u00e1lisis de las grasas de fritura, combina la cromatograf\u00eda e<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evoluci\u00f3n de la alteraci\u00f3n oxidativa y formaci\u00f3n de nuevos compuestos en sistemas modelo, aceites y alimentos grasos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evoluci\u00f3n de la alteraci\u00f3n oxidativa y formaci\u00f3n de nuevos compuestos en sistemas modelo, aceites y alimentos grasos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Mart\u00edn Polvillo Manuel Jos\u00e9 <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 30\/10\/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>Mar\u00eda Del Carmen Dobarganes Garc\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Luis Jimenez alcaide <\/li>\n<li>francisca Gutierrez rosales (vocal)<\/li>\n<li>Juan Cota gal\u00e1n (vocal)<\/li>\n<li>tom\u00e1s Albi virella (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mart\u00edn Polvillo Manuel Jos\u00e9 La oxidaci\u00f3n de los aceites comestibles y alimentos grasos representa un serio problema [&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 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