{"id":95999,"date":"2018-03-11T10:16:08","date_gmt":"2018-03-11T10:16:08","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-toxicologico-higienico-sanitario-y-nutricional-del-gofio-canario\/"},"modified":"2018-03-11T10:16:08","modified_gmt":"2018-03-11T10:16:08","slug":"estudio-toxicologico-higienico-sanitario-y-nutricional-del-gofio-canario","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/toxicologia\/estudio-toxicologico-higienico-sanitario-y-nutricional-del-gofio-canario\/","title":{"rendered":"\u00abestudio toxicol\u00f3gico, higi\u00e9nico-sanitario y nutricional del gofio canario\u00bb"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jos\u00e9 Mar\u00eda Caballero Mesa <\/strong><\/h2>\n<p>El gofio se elabora por cereales y\/o legumbres previamente tostados, es el alimento m\u00e1s tradicional de las islas canarias  y se encuentra en la base de la pir\u00e1mide de la alimentaci\u00f3n.      la mayor\u00eda de las empresas productoras de este alimento son peque\u00f1as industrias artesanales muy poco tecnificadas y que necesitan en ocasiones mejoras en sus sistemas productivos, no s\u00f3lo desde el punto de vista tecnol\u00f3gico sino desde el punto de vista higi\u00e9nico-sanitario. Considerando los resultados se evidencia la necesidad de recurrir a asesores a la hora de realizar las menciones en el etiquetado del producto. Se implant\u00f3 en 15 industrias el an\u00e1lisis de peligros y puntos de control cr\u00edticos (appcc), valor\u00e1ndose posteriormente los resultados de la intervenci\u00f3n efectuada.      por otro lado se realiz\u00f3 un perfil sensorial del alimento el cual est\u00e1 influenciado por el tipo de cereal empleado, destacando que el gofio de ma\u00edz posee mayor intensidad en aquellos atributos sensoriales relacionados con el tratamiento t\u00e9rmico.     se estudiaron los niveles de los elementos minerales, sodio, potasio, calcio, magnesio, cobre, hierro, zinc y manganeso, as\u00ed como los niveles de los metales pesados plomo y cadmio en 194 muestras de distintos tipos de gofio. Se observ\u00f3 que el consumo de este alimento constituye una importante fuente de ingesta de los micronutrientes magnesio, cobre, hierro, zinc y manganeso, pues se determin\u00f3 el porcentaje de la ingesta diaria recomendada por el consumo habitual de gofio. Respecto al plomo y cadmio se observ\u00f3 que no existe riesgo por el consumo habitual de gofio y se determinaron las posibles causas de contaminaci\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>\u00abestudio toxicol\u00f3gico, higi\u00e9nico-sanitario y nutricional del gofio canario\u00bb<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 \u00abestudio toxicol\u00f3gico, higi\u00e9nico-sanitario y nutricional del gofio canario\u00bb <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jos\u00e9 Mar\u00eda Caballero Mesa <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 La laguna<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 18\/09\/2009<\/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>Arturo Hardisson De La Torre<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: arturo ramon Anadon navarro <\/li>\n<li>guillermina Font p\u00e9rez (vocal)<\/li>\n<li>Mar\u00eda rosa Mart\u00ednez larra\u00f1aga (vocal)<\/li>\n<li>Mar\u00eda del carmen Del arco aguilar (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jos\u00e9 Mar\u00eda Caballero Mesa El gofio se elabora por cereales y\/o legumbres previamente tostados, es el alimento [&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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