Food Technology and Nutrition (M.Sc.)
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- 2015
-
Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
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- Master (Two yrs)
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Mark
Development of a FT-NIR model for analysing water content in rapeseed
(
- Master (Two yrs)
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Mark
Kinetics of Swelling Applied on Gelatine
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- Prof. qual. >4 yrs
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Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
(
- Master (Two yrs)
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Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Capping tendency in Mannitol based tablets: A DoE approach to study effects of filler, binder, binder concentration and compression force by means of instrumented tablet press and X-ray computed tomography
(
- Master (Two yrs)
-
Mark
Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
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- Master (Two yrs)
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Mark
Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
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- Master (Two yrs)
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Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
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- Master (Two yrs)
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
(
- Master (Two yrs)