Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
(
- Master (Two yrs)
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Mark
Investigation of heat treatment of soups in order to obtain a higher sensorial quality
(
- Master (Two yrs)
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Mark
Lipase-based in vitro release assays for pharmaceutical lipid formulations
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- Master (Two yrs)
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Mark
Bridging the clinical claims of two nasal oil products using a physical chemical characterization
(
- Master (Two yrs)
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Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
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- Master (Two yrs)
-
Mark
Kinetics of Swelling Applied on Gelatine
(
- 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)
- 2014
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Mark
Characterization of commercial mayonnaise products.
(
- Master (Two yrs)
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Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
(
- Master (Two yrs)