{"id":89677,"date":"2001-04-04T00:00:00","date_gmt":"2001-04-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/pardeamiento-quimico-en-derivados-de-cereales-productos-panarios-y-cereales-infantiles\/"},"modified":"2001-04-04T00:00:00","modified_gmt":"2001-04-04T00:00:00","slug":"pardeamiento-quimico-en-derivados-de-cereales-productos-panarios-y-cereales-infantiles","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/pardeamiento-quimico-en-derivados-de-cereales-productos-panarios-y-cereales-infantiles\/","title":{"rendered":"Pardeamiento quimico en derivados de cereales: productos panarios y cereales infantiles"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Ramirez Jimenez Antonio  Jose <\/strong><\/h2>\n<p>Las reacciones de pardeamiento quimico contribuyen de forma decisiva a las caracteristicas organol\u00e9pticas agradables de los productos panarios y cereales infantiles. Estas reacciones, pueden ser a su vez producir cambios en el valor nutricional de los alimentos.  conocer la magnitud de las reacciones de pardeamiento quimico mediante indicadores fisicos y quimicos es esencial para poder establecer sistemas de control de nuevos productos, nuevos procesos tecnol\u00f3gicos, estandarizaci\u00f3n de lotes y mejora en las condiciones de conservaci\u00f3n de los derivados de cereales, para mejorar las caracteristicas organol\u00e9pticas, la aceptabilidad de los productos y limitar los aspectos antinutricionales y toxicol\u00f3gicos.  los objetivos del presente trabajo se resumen en:  -determinaci\u00f3n de indicadores de pardeamiento en derivados de cereales.  -evaluacion y eleccion de los indicadores m\u00e1s adecuados para controlar las reacciones de pardeamiento quimico en los procesos de elaboraci\u00f3n de productos panarios y en almacenamiento de papillas de cereales.  -determinacion de la perdida de valor nutricional(lisina util)  -propuesta de nuevos indicadores de pardeamiento quimico  los productos de panaderia analizados fueron: harinas, panes comunes, especiales, precocidos, panes tostados colines y rosquillas, y productos de bolleria. papillas de cereales son y sin leche a base de arroz y de trigo.  los productos panarios fueron:  -procesados por una industria panadera  -obtenidos de diferentes marcas comerciales  -procesados en el laboratrio mediante tostado y horneado  las papillas fueron conservadas:  -por la industria a 32 y 55\u00c2\u00bac en atmosfera de oxigeno y nitrogeno durante 1,3,6 y 12 meses  -en el laboratorio a 28\u00c2\u00bac\/1 y 4 meses; 25\u00c2\u00bac\/aw=0,65(1,2,3 y 4 semanas)  las determinaciones analiticas: color (cielab), hidroximetilfurfural (hmf), metilfurfural(mf), a284 y a420, furosina, lisina util, intensidad de fluorescencia con opa y clucosilisom<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Pardeamiento quimico en derivados de cereales: productos panarios y cereales infantiles<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Pardeamiento quimico en derivados de cereales: productos panarios y cereales infantiles <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Ramirez Jimenez Antonio  Jose <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Granada<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 04\/04\/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>villanova Ruiz Garcia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Simal lozano <\/li>\n<li>nieves Corzo sanchez (vocal)<\/li>\n<li>angel Gil hernandez (vocal)<\/li>\n<li>Mar\u00eda  del mar Villamiel guerra (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ramirez Jimenez Antonio Jose Las reacciones de pardeamiento quimico contribuyen de forma decisiva a las caracteristicas organol\u00e9pticas [&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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