Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)
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Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
(
- Master (Two yrs)
- 2019
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Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
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- Master (Two yrs)
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Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
(
- Master (Two yrs)
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Mark
Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
(
- Univ. Diploma
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Mark
Surface Rheology of Solutions From Redissolved Protein Powders
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- Master (Two yrs)
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Mark
Development of a vitamin C-rich baobab beverage
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- Master (Two yrs)
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Mark
Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
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- Master (Two yrs)
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Mark
Safety Evaluation and Growth Optimisation of a New Probiotic
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- Master (Two yrs)
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Mark
Effect of Oat drinks differing in lipid composition on postprandial glucose response and appetite variables in healthy subjects
(
- Master (Two yrs)