Food Technology and Nutrition (M.Sc.)
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- 2016
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
- Master (Two yrs)
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Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
- Master (Two yrs)
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Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
- 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
- Master (Two yrs)
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Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
- Master (Two yrs)
-
Mark
Characterization of postharvest changes in onion and their relation with storage time
- Master (Two yrs)
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Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
- Master (Two yrs)
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Mark
Microbial composition of four kinds of tea with different degree of oxidation
- Master (Two yrs)
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Mark
Formulation and characterization of liposomal spray dried powders intended for inhalation
- Master (Two yrs)
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Mark
Suitability of Spray Dried Powder containing Lipids for Inhalation Formulation based on Fine Particle Fraction and Particle Size Distribution
- Prof. qual. >4 yrs