Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
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- Master (Two yrs)
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Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
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- Master (Two yrs)
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
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- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
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- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
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- Master (Two yrs)
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Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
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- Master (Two yrs)
- 2020
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Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
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- Master (Two yrs)
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Mark
Characterization of the ethylene-vinyl acetate copolymer and the influencing parameters of the weld in intravaginal rings
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- Master (Two yrs)
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Mark
Possible unexpected peaks from oil drop size measurements in milk
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- Master (Two yrs)
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Mark
Analyzing potato protein isolates for their potential in developing meat analogues
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- Master (Two yrs)