{"id":87554,"date":"2018-03-10T00:12:21","date_gmt":"2018-03-10T00:12:21","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-compustos-fenolicos-en-legumbres-influencia-de-la-variedad-y-del-proceso-de-germinacion\/"},"modified":"2018-03-10T00:12:21","modified_gmt":"2018-03-10T00:12:21","slug":"estudio-de-compustos-fenolicos-en-legumbres-influencia-de-la-variedad-y-del-proceso-de-germinacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-compustos-fenolicos-en-legumbres-influencia-de-la-variedad-y-del-proceso-de-germinacion\/","title":{"rendered":"Estudio de compustos fenolicos en legumbres, influencia de la variedad y del proceso de germinacion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> M. Luisa Lopez Amoros <\/strong><\/h2>\n<p>La germinaci\u00f3n es un proceso biologico en el que intervienen diferentes sistemas enzim\u00e1ticos que modifican sustancialmente la composici\u00f3n fen\u00f3lica de la semilla.  la aplicaci\u00f3n de este proceso a las leguminosas grano para la obtenci\u00f3n de nuevos alimentos funcionales, puede tener gran interes tanto desde el punto de vista nutricional como industrial.  la composici\u00f3n fen\u00f3lica de las legumbres puede sufrir modificaciones durante el proceso de germinacion, que se traduciria en una modificaci\u00f3n de su valor nutritivo.  a partir de los expuesto se ha planteado como objetivo principal en este trabajo, conocer la evoluci\u00f3n de los compuestos fen\u00f3licos de las leguminosas grano durante el proceso de germinaci\u00f3n, y como objetivos m\u00e1s concretos:  -caracterizar la composici\u00f3n fen\u00f3lica de guisantes, jud\u00edas y lentejas.  -determinar la influencia de la variedad en las especies de legumbres, respecto a su composici\u00f3n fenolica.  -estudiar las variaciones que experimentan los guisantes, jud\u00edas y lentejas en su composicion fen\u00f3lica durante diferentes periodos de germinaci\u00f3n.  -comparar el comportamiento de un cierto n\u00famero de variables como concentraci\u00f3n de compuestos fen\u00f3licos, variedades y periodo de germinaci\u00f3n e interpretar las relaciones entre ellas mediante la aplicaci\u00f3n de una metodolog\u00eda estadistica adecuada.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de compustos fenolicos en legumbres, influencia de la variedad y del proceso de germinacion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de compustos fenolicos en legumbres, influencia de la variedad y del proceso de germinacion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 M. Luisa Lopez Amoros <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 27\/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> Estrella Pedrola M. Isabel<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Matix beneyto Jorge  Juan <\/li>\n<li>concepcion Vidal casero (vocal)<\/li>\n<li>Manuel Medina carnicer (vocal)<\/li>\n<li>rosa Mar\u00eda Esteban alvarez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de M. Luisa Lopez Amoros La germinaci\u00f3n es un proceso biologico en el que intervienen diferentes sistemas enzim\u00e1ticos [&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":[332,1715,5431,1594],"tags":[14346,30637,183200,1967,183201,15578],"class_list":["post-87554","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-propiedades-de-los-alimentos","category-tecnologia-de-los-alimentos","tag-concepcion-vidal-casero","tag-estrella-pedrola-m-isabel","tag-m-luisa-lopez-amoros","tag-manuel-medina-carnicer","tag-matix-beneyto-jorge-juan","tag-rosa-maria-esteban-alvarez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/87554","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=87554"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/87554\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=87554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=87554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=87554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}