{"id":89535,"date":"2018-03-10T00:14:41","date_gmt":"2018-03-10T00:14:41","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-influencia-de-caracteristicas-de-la-materia-prima-y-de-factores-tecnologicos-en-la-aparicion-de-texturas-defectuosas-en-jamon-serrano\/"},"modified":"2018-03-10T00:14:41","modified_gmt":"2018-03-10T00:14:41","slug":"estudio-de-la-influencia-de-caracteristicas-de-la-materia-prima-y-de-factores-tecnologicos-en-la-aparicion-de-texturas-defectuosas-en-jamon-serrano","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/estudio-de-la-influencia-de-caracteristicas-de-la-materia-prima-y-de-factores-tecnologicos-en-la-aparicion-de-texturas-defectuosas-en-jamon-serrano\/","title":{"rendered":"Estudio de la influencia de caracteristicas de la materia prima y de factores tecnologicos en la aparicion de texturas defectuosas en jamon serrano"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Garcia Garrido Juan  Angel <\/strong><\/h2>\n<p>El desarrollo del estudio realizado ha constado de dos etapas iniciales, base y punto de partida para un desarrollo integral de toda la investigacion posterior. 1) la caracterizacion de los metodos analiticos que constituyeron la soporte para la obtencion de datos con los que interpretar el comportamiento de los sistemas que se estudiarian a lo largo de los cuatro a\u00f1os de investigacion. 2) a partir de la estructuracion de la investigacion en tres niveles perfectamente difererenciados (estudio de la materia prima, de la evolucion del producto durante el proceso de curado y del jamon una vez finalizado el proceso de curado) el dise\u00f1o experimental empleado permitio abordar los siguientes factores: (i) materia prima: cruce genetico que los animales de los que se obtuvieron los perniles, fecha del a\u00f1o en el que se realizo el sacrificio y duracion del periodo postmortem, que transcurrio desde el sacrifico hasta la salazon, (ii) producto en curso. Tiempo de permanencia en salazon de los perniles, cantidad de sales de curado (nano2 y kno3) empleada y cambio de temperatura durante el proceso de fabricacion, (iii) producto terminado. muestreo y clasificacion de los jamones seg\u00fan la incidencia de textura pastosa.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la influencia de caracteristicas de la materia prima y de factores tecnologicos en la aparicion de texturas defectuosas en jamon serrano<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la influencia de caracteristicas de la materia prima y de factores tecnologicos en la aparicion de texturas defectuosas en jamon serrano <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Garcia Garrido Juan  Angel <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/03\/2001<\/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>zafra Jose Quiles<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 manuel Rold\u00e1n nogueras <\/li>\n<li>Juan  Antonio Ordo\u00f1ez pereda (vocal)<\/li>\n<li>Francisco Leon crespo (vocal)<\/li>\n<li>Jes\u00fas Ventanas barroso (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Garcia Garrido Juan Angel El desarrollo del estudio realizado ha constado de dos etapas iniciales, base y [&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":[4429,679,332,973,17,18,1594,47286],"tags":[34566,186249,13817,34691,4433,186250],"class_list":["post-89535","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-analisis-bioquimico","category-ciencias-tecnologicas","category-cordoba","category-quimica","category-quimica-analitica","category-tecnologia-de-los-alimentos","category-tratamiento-termico-de-alimentos-y-productos-lacteos","tag-francisco-leon-crespo","tag-garcia-garrido-juan-angel","tag-jesus-ventanas-barroso","tag-jose-manuel-roldan-nogueras","tag-juan-antonio-ordonez-pereda","tag-zafra-jose-quiles"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/89535","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=89535"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/89535\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=89535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=89535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=89535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}