Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
The assessment of the acute and second meal postprandial impact of plant polar lipid on glucose concentrations and satiety in healthy young adults
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- Master (Two yrs)
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Mark
Development of a fibre-rich snack made from baobab fruit pulp
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- Master (Two yrs)
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Mark
CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
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- Master (Two yrs)
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Mark
Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
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- Master (Two yrs)
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Mark
Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
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- Master (Two yrs)
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Mark
Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
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- Master (Two yrs)
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Mark
Wormlike micelles in green surfactant systems
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- Master (Two yrs)
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Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
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- Master (Two yrs)
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Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
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- Master (Two yrs)
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Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
(
- Master (Two yrs)