{"id":99689,"date":"2010-12-03T00:00:00","date_gmt":"2010-12-03T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-anala%c2%adtico-microbiologico-y-sensorial-de-un-nuevo-envase-activo-y-desarrollo-de-un-nuevo-envase-inteligente\/"},"modified":"2010-12-03T00:00:00","modified_gmt":"2010-12-03T00:00:00","slug":"estudio-anala%c2%adtico-microbiologico-y-sensorial-de-un-nuevo-envase-activo-y-desarrollo-de-un-nuevo-envase-inteligente","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica-analitica\/estudio-anala%c2%adtico-microbiologico-y-sensorial-de-un-nuevo-envase-activo-y-desarrollo-de-un-nuevo-envase-inteligente\/","title":{"rendered":"Estudio anal\u00edtico, microbiol\u00f3gico y sensorial de un nuevo envase activo y desarrollo de un nuevo envase inteligente"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Laura Guti\u00e9rrez Bartolom\u00e9 <\/strong><\/h2>\n<p>Esta tesis doctoral se centra en el estudio de aspectos de gran relevancia para los envases activos e inteligentes destinados al envasado de productos alimentarios.   en la primera parte se identifican los compuestos individuales responsables de la acci\u00f3n antimicrobiana de diferentes aceites esenciales cuya capacidad antimicrobiana ya ha sido demostrada, y se eval\u00faa la concentraci\u00f3n de los mismos que es necesaria alcanzar en el agar (como simulante del alimento envasado) para lograr el objetivo deseado. Al trabajar con aceites esenciales como agentes activos, debido a su potente poder odor\u00edfero, es necesario realizar un completo estudio organol\u00e9ptico de la compatibilidad de los filmes activos antimicrobianos basados en aceites esenciales con aromas b\u00e1sicos en la industria alimentaria, como pueden ser el aroma de fresa, pl\u00e1tano y vainilla.    por otra parte, para que un proceso innovador pueda ser consideraso exitoso es necesario que el resultado pueda ser transferido al consumidor final, para lo cual se procede al envasado de alimentos con los envases activos desarrollados y se realiza una completa evaluaci\u00f3n de los efectos tanto positivos como negativos que \u00e9stos ejercen en el producto final.  finalmente, el trabajo culmina con el desarrollo de un indicador inteligente basado en compuestos naturales, capaz de detectar la presencia de microorganismos en los alimentos; es un indicador colorim\u00e9trico capaz de cambiar de color ante la presencia de microorganismos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio anal\u00edtico, microbiol\u00f3gico y sensorial de un nuevo envase activo y desarrollo de un nuevo envase inteligente<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio anal\u00edtico, microbiol\u00f3gico y sensorial de un nuevo envase activo y desarrollo de un nuevo envase inteligente <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Laura Guti\u00e9rrez Bartolom\u00e9 <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Zaragoza<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 12\/03\/2010<\/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>M. C. Cristina Nerin De La Puerta<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: carmen Camara rico <\/li>\n<li>victoria Salvado martin (vocal)<\/li>\n<li>mercedes Maqueda abreu (vocal)<\/li>\n<li>Manuel G\u00f3mez pallar\u00e9s (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Laura Guti\u00e9rrez Bartolom\u00e9 Esta tesis doctoral se centra en el estudio de aspectos de gran relevancia para [&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":[4526,18,333,13610],"tags":[1924,203351,9358,61596,35872,29336],"class_list":["post-99689","post","type-post","status-publish","format-standard","hentry","category-conservacion-de-alimentos","category-quimica-analitica","category-quimica-industrial","category-zaragoza","tag-carmen-camara-rico","tag-laura-gutierrez-bartolome","tag-m-c-cristina-nerin-de-la-puerta","tag-manuel-gomez-pallares","tag-mercedes-maqueda-abreu","tag-victoria-salvado-martin"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/99689","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=99689"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/99689\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=99689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=99689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=99689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}