Food Technology and Nutrition (M.Sc.)
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- 2019
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Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
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- Master (Two yrs)
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Mark
Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
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- Univ. Diploma
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Mark
Surface Rheology of Solutions From Redissolved Protein Powders
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- Master (Two yrs)
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Mark
Development of a vitamin C-rich baobab beverage
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- Master (Two yrs)
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Mark
Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
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- Master (Two yrs)
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Mark
Safety Evaluation and Growth Optimisation of a New Probiotic
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- Master (Two yrs)
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Mark
Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)
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- Master (Two yrs)
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Mark
Gut-brain axis: Dietary regulation of intestinal and blood-brain barrier function
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- Master (Two yrs)
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Mark
Effect of fermentation on physicochemical and rheological properties of plant based beverage
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- Master (Two yrs)
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Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
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- Master (Two yrs)