Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
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- Master (Two yrs)
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Mark
Physico-chemical characterization of the active pharmaceutical ingredient Mesalazine - An investigation of previously not specified properties at QPharma AB
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- Master (Two yrs)
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Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
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- Master (Two yrs)
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Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
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- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
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- Master (Two yrs)
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Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
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- Master (Two yrs)
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Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
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- Master (Two yrs)
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Mark
The impact of meal timing of amino acids and chromium picolinate on postprandial glucose and insulin levels
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- Master (Two yrs)
- 2015
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Mark
Lactose crystallization in drum dried, freeze dried and spray dried skim milk powders
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- Master (Two yrs)
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Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
(
- Master (Two yrs)