Food Technology and Nutrition (M.Sc.)
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- 2017
-
Mark
Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
(
- Master (Two yrs)
-
Mark
The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects
(
- Master (Two yrs)
-
Mark
Encapsulation and oxidation of fat in recombined milk powder
(
- Master (Two yrs)
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Mark
A Study on the Photo-Stability of Spray Dried Bixin That is Encapsulated with Carbohydrates
(
- Master (Two yrs)
-
Mark
Effects and safety of selected antagonistic bacteria against Escherichia coli in leafy green vegetables
(
- Master (Two yrs)
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Mark
Mikrobiologiska skillnader vid tillagning av kött med tre olika varianter av sous vide
(
- Univ. Diploma
-
Mark
Konsumtionsmönster vid köp av charkprodukter till vardags
(
- Univ. Diploma
-
Mark
Characterization of non-coagulating milk
(
- Master (Two yrs)
-
Mark
Mayonnaise: Quality and Catastrophic Phase Inversion
(
- Master (Two yrs)
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Mark
Development of Oat bran based fiber-rich beverage and its corresponding placebo for a clinical trial
(
- Master (Two yrs)
-
Mark
On the phase behavior of triglyceride/ethanol/water-systems
(
- Master (Two yrs)
-
Mark
Impact of raw material characteristics on weight losses during coffee roasting
(
- Master (Two yrs)
-
Mark
Optimization of methods to grow spinach hydroponically in the presence of antagonists and their activity against Escherichia coli
(
- Master (Two yrs)
-
Mark
Hygiensäkerhet Människors hälsa ligger i dina händer
(
- Univ. Diploma
-
Mark
Drav i bröd, hur påverkas de baktekniska och närings- mässiga egenskaperna?
(
- Univ. Diploma
-
Mark
Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
(
- Master (Two yrs)
-
Mark
An investigation of rapeseed protein as a new food product
(
- Master (Two yrs)
-
Mark
Operatörsanpassad hygienutbildning för nyanställda i mejeriindustrin
(
- Univ. Diploma
-
Mark
Riskbedömning av allergenspridning genom kartläggning av en livsmedelsproduktion
(
- Univ. Diploma
-
Mark
Effect of salt, phosphate and carrageenan on proporties of smoked ham
(
- Master (Two yrs)
-
Mark
A Water Resistant Film Forming Emulsion - The First Steps towards a Topical Preventive Product against Intertriginous Dermatitis
(
- Master (Two yrs)
-
Mark
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
(
- Master (Two yrs)
-
Mark
Hur påverkas rapsmassa av fermentering med mjölksyrabakterier?
(
- Univ. Diploma
-
Mark
Natural Extraction of Pungency
(
- Master (Two yrs)
-
Mark
Varför säljs inte fryst nötfärs i livsmedelsbutik?
(
- Univ. Diploma
-
Mark
Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Influences of Key Components and Surface Modifications on Beer Lacing
(
- Master (Two yrs)
- 2016
-
Mark
Investigation of the native starch-ethyl cellulose film coating for colon targeting
(
- Prof. qual. >4 yrs
-
Mark
Suitability of Spray Dried Powder containing Lipids for Inhalation Formulation based on Fine Particle Fraction and Particle Size Distribution
(
- Prof. qual. >4 yrs
-
Mark
Formulation and characterization of liposomal spray dried powders intended for inhalation
(
- Master (Two yrs)
-
Mark
Microbial composition of four kinds of tea with different degree of oxidation
(
- Master (Two yrs)
-
Mark
Characterization of postharvest changes in onion and their relation with storage time
(
- Master (Two yrs)
-
Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
(
- Master (Two yrs)
-
Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
(
- Master (Two yrs)
-
Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
(
- Master (Two yrs)
-
Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
(
- Master (Two yrs)
-
Mark
Some characteristics of different commercial ready to eat meals intended for babies of 6-12 months
(
- Master (Two yrs)
-
Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
(
- Master (Two yrs)
-
Mark
The impact of meal timing of amino acids and chromium picolinate on postprandial glucose and insulin levels
(
- Master (Two yrs)
-
Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
(
- Master (Two yrs)
-
Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
(
- Master (Two yrs)
-
Mark
Inhibiting malate metabolism in L. plantarum 299v by introducing lactic acid in ProViva apple drinks
(
- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
(
- Master (Two yrs)
-
Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
(
- Master (Two yrs)
-
Mark
The effect of mechanical shear in ambient yoghurt
(
- Master (Two yrs)
-
Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
(
- Master (Two yrs)
-
Mark
Physico-chemical characterization of the active pharmaceutical ingredient Mesalazine - An investigation of previously not specified properties at QPharma AB
(
- Master (Two yrs)
-
Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
(
- Master (Two yrs)
-
Mark
Product Development of Scuffins- Focus on how to prevent staling
(
- Master (Two yrs)
-
Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
(
- Master (Two yrs)
-
Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
(
- Master (Two yrs)
-
Mark
Evaluation of sifting segregation testing with spherical particles
(
- Master (Two yrs)
-
Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
(
- Master (Two yrs)
-
Mark
Quantification of total antioxidant potential and its penetration through skin regarding cosmetic relevant formulation: An electrochemical assay
(
- Master (Two yrs)
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
(
- Master (Two yrs)
- 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
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)
-
Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
(
- Master (Two yrs)
-
Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Kinetics of Swelling Applied on Gelatine
(
- Prof. qual. >4 yrs
-
Mark
Business development of a novel functional food concept
(
- Master (Two yrs)
-
Mark
Evaluation of an in-line rotor stator mixer
(
- Master (Two yrs)
-
Mark
Functional ingredients in rapeseed
(
- Master (Two yrs)
-
Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
(
- Master (Two yrs)
-
Mark
Identifiering och analys av kristaller som uppstår i mjukost under lagring
(
- Master (Two yrs)
-
Mark
Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Acid hydrolysation of starch and formulation of starch microspheres
(
- Prof. qual. >4 yrs
-
Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
(
- Master (Two yrs)
-
Mark
Evaluation of an in vitro model of bacterial digestion of starch in the upper gastro-intestinal tract
(
- Master (Two yrs)
-
Mark
Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
(
- Master (Two yrs)
-
Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
(
- Master (Two yrs)
-
Mark
Lactose crystallization in drum dried, freeze dried and spray dried skim milk powders
(
- Master (Two yrs)
-
Mark
Development of a FT-NIR model for analysing water content in rapeseed
(
- Master (Two yrs)
- 2014
-
Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
(
- Master (Two yrs)
-
Mark
Characterization of commercial mayonnaise products.
(
- Master (Two yrs)
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