Facultad de Veterinaria

La siguiente tabla contiene el histórico de trabajos de esta titulación. Los títulos correspondientes a los trabajos anteriores al curso 14-15 se corresponden con la línea en la que se desarrollaron. Consulte aquí los títulos específicos de dichos trabajos.


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No hay trabajos registrado para esta titulación y curso.
Curso 2014-2015
  • Study of Critical Control Points in Industry Dairy Products: Cheese.
  • Clostridium difficile as a posible foodborne Pathogen.
  • PRÁCTICAS EN S.A.T. 9855 PRIMAFLOR.
  • Product developement activities and quality control in food industry
  • Organoleptic, physico-chemical and microbiological characteristics in Dry-cured sausages
  • BIOAVAILABILITY OF IRON FROM DIFFERENT SOURCES USING AN ANIMAL MODEL
  • The effects of feeding Posidonia oceanica to Murciano-Granadina goats on clotting time, concentration enzyme and temperature on their milk and fresh cheese.
  • ISO-22000 review. Implementation evaluation at a food industry producer of frozen bakery, cakes and pastries.
  • Breast milk concentration of zinc, cadmium, aluminum, arsenic, lead and mercury and its relationship to dietary factors and environmental contamination in women from Campo of Cartagena and Portmán Bay
  • Oxidative stability of lipids from lamb meat reinforced with dietary antioxidants (Rosemary diterpenes vs. Vitamin E)
  • Detection of Escherichia coli, Salmonella and Shiga toxin Escherichia coli in paprika and spices by real-time PCR
  • PRACTICUM AT THE NATIONAL TECHNOLOGIC CENTER OF FOOD PRESERVATION
  • QUALITY CONTROL (QC) IN THE MANUFACTURING PROCESS OF TARTLETS
  • DOCUMENTATION REQUIRED FOR THE IMPLEMENTATION OF THE STANDARD BRC CONCERNING TO RAW MATERIALS IN IGH FLAVOURS AND TECHNOLOGY SA AND COMPATIBILITY WITH HALAL AND KOSHER CERTIFICATIONS OF FLAVOURS
  • DOUGH PREPARATION FOR INDUSTRIAL PIZZA CRUST WITH YOGURT
  • Analysis of gut microbiota of donors with normal weight and obese after fermentation of green tea
  • Quality control in ElPozo Alimentación S.A.
  • Product development activities and quality control in the food industry.
  • PRELIMINARY STUDY OF THE EFFECT OF DIFFERENT FORMULATIONS OF ADDITIVES MISCELLANIES ON DIFFERENT PHYSICALCHEMICAL PARAMETERS, MICROBIOLOGICAL GROWTH AND SENSORY CHARACTERS IN CHORIZO AND SALCHICHÓN
  • DIABETES, NUTRITION AND SWEETENERS: A REVIEW
  • APLICATION OF A LASER RAMAN SENSOR TO MONITOR MILK COAGULATION
  • Fe, Zn and Se availability of a functional chicken meat product enriched with olive oil and hydroxytyrosol in an in vitro gastrointestinal digestion system and Caco-2 cells
  • TRANSFER OF PROANTHOCYANINS FROM GRAPE INTO WINE. INFLUENCE OF ETHANOL CONTENT AND THE ANTHOCYANIN PRESENCE.
Curso 2013-2014
  • PHYSICO-CHEMICAL A_D MICROBIOLOGICAL QUALITY I_ PAPRIKA.
  • PRÁCTICAS EN LA EMPRESA "AMC Group" planta industrial de Espinardo. Sector de: Frutas, Zumos y Bebidas Naturales.
  • Prácticas de seguridad alimentaria en IKEA Food.
  • CHARACTERIZATION OF PROANTHOCYANIDINS IN DIFFERENT GRAPE VARIETIES DURING RIPENESS.
  • SHELF-LIFE STUDY OF MEAT PREPARATIONS AND PAPRIKA.
  • Influence of feeding murciano-granadina goats with Posidonia oceanic banquettes in milk and fresh cheese.
  • Review of suppliers of the factory la niña del sur.
  • MICROBIOLOGICAL HAZARD ASSESSMENT IN A FLAVOURS AND TECHNOLOGY COMPANY.
  • Improving shelf life of sea bream (Sparus aurata) vacuum pakcaged fillets with a new mixture of additives.
  • Diet influence in protein and fatty acid content of breast milk from different origins.
  • Quality control in BSI Jumilla.
  • FUNCTIONAL FOOD: INFANT FORMULAS.
  • Determination of PFOS, PFOA and heavy metals in breast milk from nursing mothers residing in the bay of Portmán area: a pilot Study.
  • Culinary strategies (breading vs marinating) to mask boar taint sensory perception.
  • TANNIN PROFILE OF MONASTRELL WINES AND ITS RELATION TO WINE MARKET GRADE.
  • Culinary technologies and masking strategies to eliminate boar taint in loins.
  • Effects of thermal and high hydrostatic pressure processing and storage on the physical and sensory characteristics of vegetable smoothies.
  • Ochratoxin A and aflatoxin (B1, B2, G1 and G2) analysis in black pepper and nutmeg.
  • Comparison of the evolution of sanitary and hygienic quality parameters in sea breams (Sparus aurata) marinated with lemon juice and sodium acetate.
Curso 2011-2012
  • Fatty Acid Metabolism: changes in liver mRNA expression in mice in response to two homogenized baby food.
  • Establishment of a training protocol ofsensory panel to analyze sensory quality and correlations with instrumental texture of slices dry-cured ham.
  • Evaluation of the antimicrobial effect of a mixture of probiotics against Cronobacter sakazakii and Salmonella enterica in reconstituted follow-on formulae.
  • Interaction between monastrell grapes skin cell walls and prosanthocyanidins. Enological implications.
  • Effect of seven hydrocolloids on GDRI and textural properties of beikosts.
  • Nutritional assesment and evolution of physical conditions in sedentary adults.
  • In vitro Iron Bioavailability of Infant Formula Added with Different Thickening Agents.
  • Evaluation of glycerol effect in beef quality.
  • Quality control in an industry of condiments and spices.
  • Bifidogenic effect assesment in an infant dairy product enriched with prebiotics.
  • Proffesional profile: trial period in Hero España, S.A. Company.
  • Prácticas en Juver Alimentación.
  • Heavy metals in bulls from different areas of Spain.
  • In vivo study to evaluate the effect of the probiotics bacillus brevis and lactobacilus rhamnosus on the immnune response.
  • Cholesterol and cholesterol oxidation products (cops) in raw meat of lambs fed diets containing rosemary extract.
  • HACCP: a system of food security. Práctica en Matadero Orihuela S.A..
  • Effects of dietary rosemary extract on protein oxidation of lamb at retail.
  • Simulation of withdrawal of product in the market and tracking study in Innovaciones Aromáticas, IGH S.A.
  • Spanish dry fermented sausages (salchichón). Effects on quality of rosemary extracts.
  • Effect of Pine Bark Extract and its constituents on gut microbiota.
  • Prediction of the sheft life time of chilled-packed lamb at retail.
Curso 2012-2013
  •  DEVELOPMENT OF A READY-TO-EAT MEAL WITH A FISH BASE COOKED BY SOUS VIDE TECHNOLOGY.
  • Effect of In Vitro Gastrointestinal Digestion and the presence of inositol phosphates on minerals bioavailability in edible seaweeds.
  • DIETARY ROSEMARY CONTRIBUTES TO COLOUR STABILIZATION IN SULPHITED LAMB PATTIES. 
  • COMPOSITON OF HUMAN MILK AND COMMERCIAL INFANT FORMULA.
  • Practices in Productos Jauja, a company of production of spices.
  • Behavior of Listeria monocytogenes in commercial turkey breast with and reduced in salt, after simulated contamination for manufacturing, retail and consumer settings.
  • Implementation of prerequisites of Hazard Analysis and Critical Control Points (HACCP) in a new plant of frozen pizzas.
  • EFFECT OF IN VITRO GASTROINTESTINAL DIGESTION ON THE CONTENT OF DIETARY FIBER AND FREE SUGARS FROM FRUITS AND VEGETABLES.
  • Practices realized in the microbiological laboratory of El Pozo Alimentación. Food poisoning or food intoxication syndrome is a global problem for meat industry.
  • Memoria de AMC Grupo Zumos.
  • Estudio analítico del vino.
  • MICROBIOLOGICAL CONTROL IN A CONDIMENTS AND SPICES INDUSTRY.
  • INFORME DE PRACTICAS REALIZADAS EN "LOS QUIJALES.
Curso 2010-2011
  • Characterization of bioactive compounds of novel sprouts of Brassicaceae / Caracterización en compuestos bioactivos de nuevos brotes de Brassicaceae
  • Effect os drying time on texture of gummy jelly with differents shape-flavor
  • A new product development in Innovaciones Aromáticas, IGH S.A. / Desarrollo de un producto en la empresa alimentaria Innovaciones Aromáticas, IGH S.A.
  • Optimización of the lycopene determination in raw tomato and tomato products
  • Effects of Rosemary extracts and sulfites on Spanish fresh sausages
  • Food safety controls in a food industry of confectionery, bakery and convenience products / Controles en la seguridad de una industria de confitería, panadería y platos preparados.
  • Sensory quality of chorizo and salchichón stores under vacuum-packing / Calidad sensorial del chorizo y salchichón almacenado al vacío
  • Antioxidant-pro-oxidant relationship in mechanically deboned turkey meat (MDTM) and in mechanicall y deboned pork meat (MDPM) with or wthout grape seed extract (GSE) / Relación antioxidante-pro-oxidante en carne deshuesada mecánicamente de pavo y en carne deshuesada mecánicamente de cerdo, con o sin extracto de semilla de uva.
  • Development of a method to evaluate pancreatic lipase inhibition on Wistar rats and its application to plant extracts
  • Election of a methodology for the analysis of grape wine volatile compounds / Elección de una metmodología para el análisis de los componentes volátiles en uvas y vinos
  • Nucleotides in infant nutrition: analytical techniques and developments of infant formulas / Nucleótidos en nutrición infantil: técnicas analíticas y desarrollo de fórmulas infantiles
  •  Assessment of nutritional status in a group of sedentary adults by dietary parameters and body composition
  • Characteristics and composition of quince and derivatives / Características y composición del membrillo y sus derivados
  • Determination of pesticides in aromatics herbs and spices from world sources / Determinación de plaguicidas en hierbas aromáticas y especias del mundo
  • Tomato juice in take effect on sprague daawley rats licopene and short chain fatty acids
  • Lipid Metabolism in rat after the intake of high fat diet and tomato juice
  • Term stability of a ready to drink oral rehidration solution (RTD-ORS) for the treatment of dehydration
  • Sensory acceptability by consumers of meat from immune castrated male pigs / Aceptabilidad sensorial de carne de cerdos machos inmunocastrados
  • Quality control in a confectionery factory
  • Formulation and Preparation of a meat products treated by heat
  • Determination of amylose and resistant starche in two traditional rice varieties cultivated en calasparra: bomba and balilla x sollana
  • Vacuum-packed and sliced cooked ham adder with sodium lactate and sodium diacetate.  
  • Assessment on shelf life and Listeria monocytogenes control
  • Levels of essential metals and heavy metals in milk for infants and children from one year
  • Oxidative stability and content in methylixantines in diferent coffee trademarks