Food Technology and Nutrition (M.Sc.)
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- 2019
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Mark
Gut-brain axis: Dietary regulation of intestinal and blood-brain barrier function
- Master (Two yrs)
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Mark
Effect of fermentation on physicochemical and rheological properties of plant based beverage
- Master (Two yrs)
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Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
- Master (Two yrs)
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Mark
Peptide fragment screening towards a new inhibitor of neutrophil elastase
- Master (Two yrs)
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Mark
Acrylamide in Ready-to-Eat Potato Products
- Master (Two yrs)
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Mark
Starch based formulation for colon delivery of probiotics
- Master (Two yrs)
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Mark
Evaluation of shelf life of packaged salad
- Master (Two yrs)
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Mark
Examination, Identification and Characterization of Bioactive Compounds Found in the Liver and Venom sac of Chimaera monstrosa
- Master (Two yrs)
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Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
- 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)