Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
Reduction of sodium in sausages by a colloidal approach
- 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)
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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
- 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
- Master (Two 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
Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
- 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
- Master (Two yrs)
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Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
- Master (Two yrs)