{"id":343,"date":"2021-07-21T10:59:18","date_gmt":"2021-07-21T15:59:18","guid":{"rendered":"https:\/\/comer.me\/?p=343"},"modified":"2021-07-21T10:59:18","modified_gmt":"2021-07-21T15:59:18","slug":"cuatro-moleculas-alimentarias","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/cuatro-moleculas-alimentarias\/","title":{"rendered":"Cuatro Mol\u00e9culas Alimentarias"},"content":{"rendered":"<p>Podemos dividir las mol\u00e9culas alimentarias en dos grandes grupos: las mol\u00e9culas texturales y las mol\u00e9culas de sabor y aroma.<\/p>\n<p><!--more--><\/p>\n<p>Para comenzar revisaremos las mol\u00e9culas responsables de la textura en nuestros alimentos, que adicionalmente coinciden con los macronutrientes. Estas son:<\/p>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/el-agua\/\">Agua<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/grasas\/\">Grasas<\/a><\/li>\n<li>Carbohidratos<\/li>\n<li>Prote\u00ednas<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Agua, Grasas, Carbohidratos, Prote\u00ednas.<\/p>\n","protected":false},"author":4,"featured_media":263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[911],"tags":[929,945],"class_list":["post-343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-moleculas","tag-moleculas-alimentarias","tag-unidad-1","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-5x","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16063,"url":"https:\/\/le-fort.org\/cocina\/repaso-moleculas-alimentarias\/","url_meta":{"origin":343,"position":0},"title":"Repaso Mol\u00e9culas Alimentarias","author":"Marell Rojas","date":"1 de Abril, 2021","format":false,"excerpt":"Sobre todo, mol\u00e9culas de textura","rel":"","context":"En &quot;Teor\u00eda&quot;","block_context":{"text":"Teor\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/teoria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/logo-texto-240.jpg?fit=240%2C240&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":16001,"url":"https:\/\/le-fort.org\/cocina\/el-agua\/","url_meta":{"origin":343,"position":1},"title":"El Agua","author":"Rod","date":"7 de Agosto, 2021","format":false,"excerpt":"El agua se reconoce poco como mol\u00e9cula alimentaria, y es vital.","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/c\/c2\/SnowflakesWilsonBentley.jpg\/704px-SnowflakesWilsonBentley.jpg","width":350,"height":200},"classes":[]},{"id":15609,"url":"https:\/\/le-fort.org\/cocina\/ma\/","url_meta":{"origin":343,"position":2},"title":"Mol\u00e9culas Alimentarias: Textura y Sabor","author":"Le-Fort.org","date":"28 de Abril, 2021","format":false,"excerpt":"Conferencia \"Mol\u00e9culas Alimentarias: Textura y sabor\" para el 49\u00b0 aniversario de la ESPOCH.","rel":"","context":"En &quot;Ciencia&quot;","block_context":{"text":"Ciencia","link":"https:\/\/le-fort.org\/cocina\/categoria\/ciencia\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/especias-lebkuchen-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/especias-lebkuchen-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/especias-lebkuchen-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/especias-lebkuchen-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/especias-lebkuchen-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":192,"url":"https:\/\/le-fort.org\/cocina\/de-papas-fritas-y-pure\/","url_meta":{"origin":343,"position":3},"title":"De Papas Fritas y Pur\u00e9","author":"Rod","date":"21 de Octubre, 2020","format":false,"excerpt":"Papas fritas y pur\u00e9 de papas, explicados.","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/02DUKrMJwSA\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":16004,"url":"https:\/\/le-fort.org\/cocina\/alteraciones-de-las-grasas\/","url_meta":{"origin":343,"position":4},"title":"Alteraciones de las Grasas","author":"Rod","date":"18 de Septiembre, 2021","format":false,"excerpt":"Como toda sustancia m\u00e1s o menos compleja, las grasas est\u00e1n sujetas a distintas alteraciones. Hemos ya mencionado algunas de ellas, como la isomerizaci\u00f3n de los dobles enlaces en \u00e1cidos grasos insaturados a \u00e1cidos grasos trans. Veamos otras alteraciones que afectan las propiedades organol\u00e9pticas de las grasas. Hidr\u00f3lisis La palabra hidr\u00f3lisis\u2026","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"Alteraci\u00f3n de grasas: frituras","src":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":492,"url":"https:\/\/le-fort.org\/cocina\/estructura-y-propiedades-de-las-grasas\/","url_meta":{"origin":343,"position":5},"title":"Estructura y Propiedades de las Grasas","author":"Rod","date":"22 de Agosto, 2021","format":false,"excerpt":"Las grasas culinarias m\u00e1s utilizadas son las de la familia de los triglic\u00e9ridos, que consisten en tres mol\u00e9culas de \u00e1cidos grasos esterificadas con una mol\u00e9cula de glicerina. Longitud de los \u00e1cidos grasos Los \u00e1cidos grasos que componen las grasas que utilizamos en cocina tienen una cantidad de \u00e1tomos de carbono\u2026","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"Manteca de cacao","src":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218","width":350,"height":200,"srcset":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218 1x, https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218 1.5x, https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218 2x, https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=343"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/343\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/263"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}