Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
- 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
- Master (Two yrs)
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
- Master (Two yrs)
- 2020
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Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
- 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
- Master (Two yrs)
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Mark
Protein environment and structure in neat and hydrated deep eutectic solvents
- Master (Two yrs)
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Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
- 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)
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Mark
Soluble and insoluble fractions from nopal (Opuntia ficus) cladodes improve postprandial glycaemic regulation: a crossover randomized study in healthy volunteers
- Master (Two yrs)
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Mark
Water Insoluble Fraction of Nopal (Opuntia ficus) Cladodes Beneficially Affects Postprandial Appetite-related Variables, while the Soluble Fraction Has No Effect: A Randomized Crossover Study in Healthy Volunteers
- Master (Two yrs)