Food Technology and Nutrition (M.Sc.)
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- 2015
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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
Acid hydrolysation of starch and formulation of starch microspheres
(
- Prof. qual. >4 yrs
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Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
(
- Master (Two yrs)
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Mark
Functional ingredients in rapeseed
(
- Master (Two yrs)
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Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
(
- Master (Two yrs)
-
Mark
Identifiering och analys av kristaller som uppstår i mjukost under lagring
(
- Master (Two yrs)
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Mark
Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves
(
- Master (Two yrs)
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Mark
Evaluation of an in vitro model of bacterial digestion of starch in the upper gastro-intestinal tract
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- Master (Two yrs)
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Mark
Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
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- Master (Two yrs)
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Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
(
- Master (Two yrs)