Food Technology and Nutrition (M.Sc.)
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- 2015
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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
A method for predicting baking performance through evaluation of short crust dough
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- Master (Two yrs)
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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
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- 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
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- Master (Two yrs)
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Mark
Functional ingredients in rapeseed
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- Master (Two yrs)
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Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
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- Master (Two yrs)
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Mark
Identifiering och analys av kristaller som uppstår i mjukost under lagring
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- Master (Two yrs)