{"id":293,"date":"2025-08-22T01:43:14","date_gmt":"2025-08-22T05:43:14","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=293"},"modified":"2025-08-22T01:43:14","modified_gmt":"2025-08-22T05:43:14","slug":"aromas-en-productos-carnicos","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=293","title":{"rendered":"Aromas en Productos C\u00e1rnicos"},"content":{"rendered":"\n

IDENTIFICACION.<\/strong><\/p>\n\n\n\n

NOMBRE DE LA ASIGNATURA<\/td>: AROMA EN PRODUCTOS CARNICOS<\/td><\/tr>
FACULTAD<\/td>: FACSA<\/td><\/tr>
UNIDAD ACADEMICA<\/td>: Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba HORAS<\/td>: 60<\/td> <\/td> <\/td><\/tr>
N\u00ba CREDITOS<\/td>: 4<\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DESCRIPCION Y OBJETIVOS.<\/strong><\/p>\n\n\n\n

DESCRIPCION:<\/td><\/tr>
OBJETIVOS: Al final de la asignatura el alumno ser\u00e1 capaz de:
1.- Establecer diferencias sobre los diferentes m\u00e9todos anal\u00edticos para determinar compuestos vol\u00e1tiles.
2.- Establecer las v\u00edas que generaci\u00f3n de compuestos responsables del aroma en productos c\u00e1rnicos.
3.- Analizar la interacci\u00f3n de compuestos responsables del aroma con la matriz<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

RESUMEN DE UNIDADES PROGRAMATICAS.<\/strong><\/p>\n\n\n\n

         (Se\u00f1ale el nombre de la unidad program\u00e1tica e indique el n\u00famero de horas que se   emplear\u00e1n.  Agregar otras unidades si fuere necesario).<\/p>\n\n\n\n

 <\/td> <\/td>N\u00ba Horas<\/td><\/tr>
01.<\/td>Introducci\u00f3n<\/td>04<\/td><\/tr>
02.<\/td>An\u00e1lisis de Aroma en Alimentos y matrices c\u00e1rnicas<\/td>20<\/td><\/tr>
03.<\/td>Evaluaci\u00f3n<\/td>02<\/td><\/tr>
04.<\/td>Compuestos vol\u00e1tiles en productos c\u00e1rnicos<\/td>15<\/td><\/tr>
05.<\/td>Evaluaci\u00f3n<\/td>02<\/td><\/tr>
06.<\/td>Interacci\u00f3n entre compuestos vol\u00e1tiles y la matriz<\/td>15<\/td><\/tr>
07.<\/td>Evaluaci\u00f3n<\/td>02<\/td><\/tr>
 <\/td> <\/td> <\/td><\/tr>
 <\/td> <\/td> <\/td><\/tr>
 <\/td>TOTAL HORAS:<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
    \n
  1. METODOLOGIA:\u00a0<\/strong>La asignatura est\u00e1 estructurada sobre la base de clases te\u00f3rica y discusi\u00f3n de la bibliograf\u00eda sobre los temas espec\u00edficos.<\/li>\n<\/ol>\n\n\n\n
      \n
    1. EVALUACION:\u00a0<\/strong>La evaluaci\u00f3n se har\u00e1 conforme a los siguientes criterios: seminarios, cert\u00e1menes, tareas y\/o trabajos.<\/li>\n<\/ol>\n\n\n\n

      BIBLIOGRAFIA.<\/strong><\/p>\n\n\n\n

      Marsili R. (1997). Techniques for analyzing food aroma Editorial Marcel Dekker, Inc, New York.<\/p>\n\n\n\n

      Marsili R. (2001). Flavor, Fragrance and Odor Analysis Editorial Marcel Dekker. ISBN 0824706277<\/p>\n\n\n\n

      Branen, A. L., Davidson, M., Salminen, S., Thorngate, J.H. (2001). Food Additives. Editorial Marcel Dekker
      ISBN 0824793439<\/p>\n\n\n\n

      Taylor, A and Hort, J. (2007). Modifying flavour in food. Editorial Marcel Dekker. ISBN 9781845690748<\/p>\n\n\n\n

      Gianelli, M.P.,<\/strong> Flores, M., and Toldr\u00e1 (2002). Research Advances in the Quality of Meat and Meat Products<\/strong>. En Importance of Meat Proteins on Flavour Release.<\/em> Toldr\u00e1 F,.Ed .Research Signpost .Trivandrum, India pp 79-94<\/p>\n\n\n\n

      Paper (referidoa a ltema)<\/em><\/strong>

      L. Pillonel, J. O. Bosset<\/a> and R. Tabacchi (2002). Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review. Lebensm-Wiss. U \u2013Technol 35, 1-14<\/p>\n","protected":false},"excerpt":{"rendered":"

      IDENTIFICACION. NOMBRE DE LA ASIGNATURA : AROMA EN PRODUCTOS CARNICOS FACULTAD : FACSA UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS : 60     N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION: OBJETIVOS: Al final de la asignatura el alumno ser\u00e1 capaz de:1.- Establecer diferencias sobre los diferentes m\u00e9todos anal\u00edticos […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"boxed","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-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-opacity":"","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-opacity":"","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-opacity":"","overlay-gradient":""}},"ast-content-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-opacity":"","overlay-gradient":""},"tablet":{"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-opacity":"","overlay-gradient":""},"mobile":{"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-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-293","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/293","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=293"}],"version-history":[{"count":1,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/293\/revisions"}],"predecessor-version":[{"id":294,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/293\/revisions\/294"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}