Food Technology and Nutrition (M.Sc.)
321 – 336 of 336
- show: 20
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2015
-
Mark
Taste Masking in Pickering Emulsions
(
- Master (Two yrs)
-
Mark
The Effect of Temperature on Casein Micelle Structure in Micellar Casein Concentrate
(
- Master (Two yrs)
-
Mark
Reduction of sodium in sausages by a colloidal approach
(
- Master (Two yrs)
-
Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
(
- Master (Two yrs)
-
Mark
Investigation of heat treatment of soups in order to obtain a higher sensorial quality
(
- Master (Two yrs)
-
Mark
Lipase-based in vitro release assays for pharmaceutical lipid formulations
(
- Master (Two yrs)
-
Mark
Bridging the clinical claims of two nasal oil products using a physical chemical characterization
(
- Master (Two yrs)
-
Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
(
- Master (Two yrs)
-
Mark
Capping tendency in Mannitol based tablets: A DoE approach to study effects of filler, binder, binder concentration and compression force by means of instrumented tablet press and X-ray computed tomography
(
- Master (Two yrs)
-
Mark
Kinetics of Swelling Applied on Gelatine
(
- Prof. qual. >4 yrs
-
Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
(
- Master (Two yrs)
-
Mark
Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
(
- Master (Two yrs)
-
Mark
Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
(
- Master (Two yrs)
-
Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
(
- Master (Two yrs)
- 2014
-
Mark
Characterization of commercial mayonnaise products.
(
- Master (Two yrs)
-
Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
(
- Master (Two yrs)