Food Technology and Nutrition (M.Sc.)
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- 2018
- Lipase activity in Swedish raw milk
- Homogenization of yoghurt milk
- The development of a 100% vegan hair structurizer
- Light stability of purple corn anthocyanins microencapsulated with different wall materials
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Mapping of waste in the ham production process and possible solutions
(2018) In Mapping of waste in the ham production process and possible solutions KLTM05 20181
Food Technology and Nutrition (M.Sc.) Mark - Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones
- 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
- The effect of the fermented tea beverage kombucha on the gut microflora