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https://hdl.handle.net/11000/3677
Fermentados vegetales obtenidos a partir de pistachos hidrosostenibles
Title: Fermentados vegetales obtenidos a partir de pistachos hidrosostenibles |
Authors: Sánchez Bravo, Paola |
Tutor: Carbonell-Barrachina, Ángel A.  Sendra Nadal, Esther |
Issue Date: 2017-07 |
URI: http://hdl.handle.net/11000/3677 |
Abstract:
En el presente trabajo se evalúa pistacho de la variedad Kerman sobre portainjerto Atlántica procedente de riego convencional y deficitario (HidroSOS) para la obtención de bebidas fermentadas. El estudio aborda tres cuestiones de gran relevancia: 1) evaluar los productos obtenidos en condiciones de... Ver más
The present work evaluates pistachio of the variety Kerman on Atlantic rootstock from conventional irrigation and restricted irrigation (HidroSOS) to obtain fermented beverages. The study addresses three important issues: 1) evaluating products obtained under deficit irrigation conditions, 2) offering potential applications for noncommercial quality products, and 3) expanding the supply of vegetable products of high nutritional value intended to cover the growing demand for products suitable for vegans and vegetarians. To date, there are no studies in the scientific literature on the fermentation of pistachio-based beverages; In addition, national cultivated pistachio will be used. Two different commercial starter cultures (yogurt and butter) will be tested in order to determine the characteristics of the fermented beverages obtained. The parameters evaluated at time 1, 15 and 30 days of refrigerated storage were: counts of microbial populations, fermentation indicators, total fatty acid profile, color and profile of volatile compounds. It was observed that the pistachio, both conventional and hydroSOStainable used for the study, is an excellent substrate for the survival and growth of lactic bacteria. And that pistachios from both conventional irrigation and deficient irrigation, which for reasons of shape or size cannot be destined for fresh consumption, can be successfully used for the obtention of fermented beverages
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Keywords/Subjects: Bebidas Fermentación Pistachos |
Knowledge area: CDU: Ciencias aplicadas: Ingeniería, tecnología e industria química. Metalurgia:/ Alimentos y nutrición. Enología. Aceites. Grasas CDU: Ciencias aplicadas: Agricultura. Silvicultura. Zootecnia. Caza. Pesca: Horticultura. Viticultura |
Type of document: info:eu-repo/semantics/masterThesis |
Access rights: info:eu-repo/semantics/openAccess |
Appears in Collections: TFM - M.U en Técnicas Avanzadas para la Investigación y Producción en Fruticultura
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