Food Technology and Nutrition (M.Sc.)
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- 2018
- Lipase activity in Swedish raw milk
- The development of a 100% vegan hair structurizer
- Homogenization of yoghurt milk
- Light stability of purple corn anthocyanins microencapsulated with different wall materials
- Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
- NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
- Aqueous Polymeric Coating for Orally Disintegrating Lozenges
- Study of the preparation of a stable foam
- Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
- Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii