{"id":9529,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/nuevos-metodos-fotometricos-y-electroquimicos-de-determinacion-de-colorantes-amarillos-en-alimentos\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"nuevos-metodos-fotometricos-y-electroquimicos-de-determinacion-de-colorantes-amarillos-en-alimentos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/nuevos-metodos-fotometricos-y-electroquimicos-de-determinacion-de-colorantes-amarillos-en-alimentos\/","title":{"rendered":"Nuevos metodos fotometricos y electroquimicos de determinacion de colorantes amarillos en alimentos."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Villase\u00f1or Llerena M. Jes\u00fas <\/strong><\/h2>\n<p>En la memoria se establecen nuevos metodos analiticos que permitan, de una manera rapida, sensible y precisa, resolver cuantitativamente seis mezclas binarias de colorantes amarillos y anaranjados, siendo los colorantes tartracina y amarillo de quinoleina los colorantes basicos de analisis por su amplio uso en la industria de los alimentos. Los espectros de absorcion de los cinco colorantes estudiados en esta memoria, han sido tratados adecuadamente con la ayuda de programas informaticos que permitan realizar diferentes operaciones matematicas, e incluso ampliar este procedimiento a la resolucion de mezclas ternarias, tanto en medio homogeneo como con una etapa previa de extraccion.  las tecnicas electroanaliticas de redisolucion acopladas con un barrido de potenciales por honda cuadrada han sido aplicadas para el establecimiento de metodos que posibilitan alcanzar limites de cuantificacion menores, como se requiere para el analisis de determinadas muestras de agua.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Nuevos metodos fotometricos y electroquimicos de determinacion de colorantes amarillos en alimentos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Nuevos metodos fotometricos y electroquimicos de determinacion de colorantes amarillos en alimentos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Villase\u00f1or Llerena M. Jes\u00fas <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Castilla-la mancha<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/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>Juan  Jose Berzas Nevado<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Luis Mar\u00eda Polo D\u00edez <\/li>\n<li>Agustina Guiberteau Cabanillas (vocal)<\/li>\n<li>Alfonso Guiraum Perez (vocal)<\/li>\n<li>Mar\u00eda   Encarnacion Lorenzo Abad (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Villase\u00f1or Llerena M. Jes\u00fas En la memoria se establecen nuevos metodos analiticos que permitan, de una manera [&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":[18451,332,25664,604,17,18,1594],"tags":[32502,1565,22,5257,25316,32501],"class_list":["post-9529","post","type-post","status-publish","format-standard","hentry","category-castilla-la-mancha","category-ciencias-tecnologicas","category-colorantes-en-la-alimentacion","category-espectroscopia-de-absorcion","category-quimica","category-quimica-analitica","category-tecnologia-de-los-alimentos","tag-agustina-guiberteau-cabanillas","tag-alfonso-guiraum-perez","tag-juan-jose-berzas-nevado","tag-luis-maria-polo-diez","tag-maria-encarnacion-lorenzo-abad","tag-villasenor-llerena-m-jesus"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/9529","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=9529"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/9529\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=9529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=9529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=9529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}