Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
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- Master (Two yrs)
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Mark
Temperature distribution in a high shear mixer during heating
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- Master (Two yrs)
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Mark
Heat moisture treatment of potato starch to achieve physical modifications
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- Master (Two yrs)
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Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
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- Master (Two yrs)
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Mark
Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
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- Master (Two yrs)
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Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
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- Master (Two yrs)
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Mark
Optimization of Protein Recovery Process from Rapeseed Cake
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- Master (Two yrs)
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Mark
Protein environment and structure in neat and hydrated deep eutectic solvents
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- Master (Two yrs)
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Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
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- Master (Two yrs)
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)