{"id":1886,"date":"2024-06-10T12:04:50","date_gmt":"2024-06-10T15:04:50","guid":{"rendered":"https:\/\/unraftec.unraf.edu.ar\/?p=1886"},"modified":"2024-06-10T12:04:50","modified_gmt":"2024-06-10T15:04:50","slug":"determinacion-de-texturas-en-geles-de-concentrados-de-proteinas-de-soja-y-carrageninas","status":"publish","type":"post","link":"https:\/\/unraftec.unraf.edu.ar\/?p=1886","title":{"rendered":"Determinaci\u00f3n de texturas en geles de concentrados de prote\u00ednas de soja y carrageninas"},"content":{"rendered":"\n<p><strong>Objetivo<\/strong><\/p>\n\n\n\n<p>Realizar ensayos de compresi\u00f3n uniaxial simple, doble compresi\u00f3n y punci\u00f3n sobre los geles de concentrado de prote\u00edna de soja y carrageninas y analizar los par\u00e1metros texturales obtenidos con un textur\u00f3metro de alimentos.<\/p>\n\n\n\n<p><strong>Impacto<\/strong><\/p>\n\n\n\n<p>Se solicit\u00f3 el estudio textural de 2 aditivos alimentarios utilizados com\u00fanmente en la formulaci\u00f3n de productos c\u00e1rnicos: concentrado de prote\u00edna de soja y carrageninas, comparando marca nacional con otra importada.&nbsp; Se pudieron establecer las principales diferencias y similitudes en la textura de los geles obtenidos, teniendo en cuenta par\u00e1metros como firmeza, deformaci\u00f3n a la ruptura, elasticidad, entre otros para ayudar en la toma de decisiones para el posible reemplazo de los aditivos importados por los nacionales.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/unraftec.australstudio.com.ar\/wp-content\/uploads\/2024\/04\/WhatsApp-Image-2022-07-11-at-1.13.24-PM-1.jpeg\"><img decoding=\"async\" data-id=\"1892\" src=\"https:\/\/unraftec.australstudio.com.ar\/wp-content\/uploads\/2024\/04\/WhatsApp-Image-2022-07-11-at-1.13.24-PM-1-768x1024.jpeg\" alt=\"\" class=\"wp-image-1892\"\/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/unraftec.australstudio.com.ar\/wp-content\/uploads\/2024\/04\/Dibujo-sin-titulo-1.png\"><img decoding=\"async\" data-id=\"1890\" src=\"https:\/\/unraftec.australstudio.com.ar\/wp-content\/uploads\/2024\/04\/Dibujo-sin-titulo-1.png\" alt=\"\" class=\"wp-image-1890\"\/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/unraftec.australstudio.com.ar\/wp-content\/uploads\/2024\/04\/WhatsApp-Image-2022-07-11-at-1.11.42-PM-2.jpeg\"><img decoding=\"async\" data-id=\"1891\" src=\"https:\/\/unraftec.australstudio.com.ar\/wp-content\/uploads\/2024\/04\/WhatsApp-Image-2022-07-11-at-1.11.42-PM-2-768x1024.jpeg\" alt=\"\" class=\"wp-image-1891\"\/><\/a><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Objetivo Realizar ensayos de compresi\u00f3n uniaxial simple, doble compresi\u00f3n y punci\u00f3n sobre los geles de concentrado de prote\u00edna de soja y carrageninas y analizar los par\u00e1metros texturales obtenidos con un textur\u00f3metro de alimentos. Impacto Se solicit\u00f3 el estudio textural de 2 aditivos alimentarios utilizados com\u00fanmente en la formulaci\u00f3n de productos c\u00e1rnicos: concentrado de prote\u00edna de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1887,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,41],"tags":[],"_links":{"self":[{"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=\/wp\/v2\/posts\/1886"}],"collection":[{"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1886"}],"version-history":[{"count":1,"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=\/wp\/v2\/posts\/1886\/revisions"}],"predecessor-version":[{"id":1888,"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=\/wp\/v2\/posts\/1886\/revisions\/1888"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=\/wp\/v2\/media\/1887"}],"wp:attachment":[{"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unraftec.unraf.edu.ar\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}