{"id":87200,"date":"2000-03-11T00:00:00","date_gmt":"2000-03-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-del-proceso-de-maduracion-del-fruto-de-olea-europeae-l-sobre-las-caractera%c2%adsticas-fa%c2%adsico-qua%c2%admicas-de-los-aceites\/"},"modified":"2000-03-11T00:00:00","modified_gmt":"2000-03-11T00:00:00","slug":"influencia-del-proceso-de-maduracion-del-fruto-de-olea-europeae-l-sobre-las-caractera%c2%adsticas-fa%c2%adsico-qua%c2%admicas-de-los-aceites","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ingenieria-y-tecnologia-quimicas\/influencia-del-proceso-de-maduracion-del-fruto-de-olea-europeae-l-sobre-las-caractera%c2%adsticas-fa%c2%adsico-qua%c2%admicas-de-los-aceites\/","title":{"rendered":"Influencia del proceso de maduraci\u00f3n del fruto de \u00abolea europeae l.\u00bb sobre las caracter\u00edsticas f\u00edsico-qu\u00edmicas de los aceites"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Gabriel Beltran Maza <\/strong><\/h2>\n<p>Se ha realizado el estudio, a lo largo del tiempo, del efecto que tiene el proceso de maduraci\u00f3n del fruto sobre la composici\u00f3n del aceite de oliva en  tres variedades: \u00abfrantoio, hojiblanaca y picual\u00bb. Para ello la toma de muestra se realiz\u00f3 durante tres campa\u00f1as consecutivas: 96\/97, 97\/98, 98\/99, con el objetivo de establecer la influencia de los factores; varieda, campa\u00f1a y \u00e9poca de recolecci\u00f3n sobre el fruto y el aceite obtenido.  se ha caracterizado el fruto mediante los par\u00e1metros: \u00edndice de madurez, peso medio,humedad de la pulpa y del fruto completo as\u00ed como el contenido graso tanto sobre materia h\u00fameda como seca para el fruto y la pulpa. En el aceite obtendio se ha determiando la composici\u00f3n en \u00e1cidos grasos y en los componentes minoritarios m\u00e1s importantes: pigmentos,tocoferoles y polifenoles (totales e individuales) y su modificaci\u00f3n con el tiempo de toma muestra para cada una de las variedades y campa\u00f1as analizadas.  a partir de los resultados obtenidos, y como conclusi\u00f3n m\u00e1s destacable, se ha deducido  que para el conjunto de los tres aceites estudiados es la composici\u00f3n en \u00e1cidos grasos la principal responsalbe de la estabilidad de los aceites en un 89,2%, seguida con porcentajes m\u00e1s bajos de los polifenoles totales y de la forma dialdeh\u00eddica del \u00e1cido elen\u00f3lico unida al hidroxitirosol, con el 2,2 y 2,8%, respectivamente.La estabilidad de los aceites desciende con la maduraci\u00f3n en las tres campa\u00f1as y para las tres variedades, siendo picual la que proporciona los aceites con valores mayores del par\u00e1metro estabilidad.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia del proceso de maduraci\u00f3n del fruto de \u00abolea europeae l.\u00bb sobre las caracter\u00edsticas f\u00edsico-qu\u00edmicas de los aceites<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia del proceso de maduraci\u00f3n del fruto de \u00abolea europeae l.\u00bb sobre las caracter\u00edsticas f\u00edsico-qu\u00edmicas de los aceites <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Gabriel Beltran Maza <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Ja\u00e9n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 03\/11\/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>Leopoldo Martinez Nieto<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan Pereda mar\u00edn <\/li>\n<li>Jos\u00e9 Alba mendoza (vocal)<\/li>\n<li> D\u00edaz alonso Antonio  Luis (vocal)<\/li>\n<li> Garc\u00eda martos Jos\u00e9 Mar\u00eda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Gabriel Beltran Maza Se ha realizado el estudio, a lo largo del tiempo, del efecto que tiene [&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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