Food Technology and Nutrition (M.Sc.)
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- 2019
-
Mark
The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
(
- Master (Two yrs)
-
Mark
Säker köttbullsproduktion
(
- Univ. Diploma
-
Mark
Development of a Method to Quantify Stickiness of Filling Products in Tetra Recart
(
- Master (Two yrs)
-
Mark
Hur påverkas bakegenskaper, smak, utseende och textur på glutenfritt bröd vid tillsats av broccolipulver?
(
- Univ. Diploma
-
Mark
Påverkan av temperaturavvikelser under simulerad transport på matsallader
(
- Univ. Diploma
-
Mark
Skiljer sig bromelainaktiviteten i färsk ananas jämfört med processade ananasprodukter?
(
- Univ. Diploma
-
Mark
Development of a vitamin C-rich baobab beverage
(
- Master (Two yrs)
- 2018
-
Mark
Lipase activity in Swedish raw milk
(
- Master (Two yrs)
-
Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
(
- Master (Two yrs)
-
Mark
The development of a 100% vegan hair structurizer
(
- Master (Two yrs)
-
Mark
Aqueous Polymeric Coating for Orally Disintegrating Lozenges
(
- Master (Two yrs)
-
Mark
Study of the preparation of a stable foam
(
- Master (Two yrs)
-
Mark
Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
(
- Master (Two yrs)
-
Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
(
- Master (Two yrs)
-
Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
(
- Master (Two yrs)
-
Mark
Homogenization of yoghurt milk
(
- Master (Two yrs)
-
Mark
Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
(
- Master (Two yrs)
-
Mark
The effect of the fermented tea beverage kombucha on the gut microflora
(
- Master (Two yrs)
-
Mark
An evaluation of the Bacillus content in beer
(
- Master (Two yrs)
-
Mark
NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
(
- Master (Two yrs)
-
Mark
Financial and process optimization through statistical identification of batch specific variability
(
- Master (Two yrs)
-
Mark
The Effect of In Vitro Gastrointestinal Condition on Aggregation of Nano Silica Particles
(
- Master (Two yrs)
-
Mark
Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves
(
- Master (Two yrs)
-
Mark
Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones
(
- Master (Two yrs)
-
Mark
Möjligheten att utnyttja de unika hälsoegenskaperna i korn
(
- Master (Two yrs)
-
Mark
Commercialisation of food products for managing type 2 diabetes: Reaching success in a highly regulated market
(
- Master (Two yrs)
-
Mark
Effect of pulsed electric field treatment in combination with hot-air drying on glandular trichomes of basil
(
- Master (Two yrs)
-
Mark
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.)- Master (Two yrs)
-
Mark
Development of Tempeh on Swedish Legumes
(
- Master (Two yrs)
-
Mark
Methodology development for analyzing probiotic influences on the gastrointestinal flora in children with elevated risk of celiac disease
(
- Master (Two yrs)
- 2017
-
Mark
Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
(
- Master (Two yrs)
-
Mark
Studies on fermentation profiles and development of an energy dense fermented oat base
(
- Master (Two yrs)
-
Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
(
- Master (Two yrs)
-
Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
(
- Master (Two yrs)
-
Mark
Development of Oat bran based fiber-rich beverage and its corresponding placebo for a clinical trial
(
- Master (Two yrs)
-
Mark
On the phase behavior of triglyceride/ethanol/water-systems
(
- Master (Two yrs)
-
Mark
Impact of raw material characteristics on weight losses during coffee roasting
(
- Master (Two yrs)
-
Mark
Optimization of methods to grow spinach hydroponically in the presence of antagonists and their activity against Escherichia coli
(
- Master (Two yrs)
-
Mark
Phase Behavior of Water and Cyclodextrin Systems
(
- Master (Two yrs)
-
Mark
Analys av timbalkost - En jämförelse av timbalkost tillverkad i storhushåll respektive industri
(
- Univ. Diploma
-
Mark
Optimization of ingredients for Lactobacillus fermented beverages
(
- Master (Two yrs)
-
Mark
Different parameters affecting lipid oxidation in meatballs
(
- Master (Two yrs)
-
Mark
Är det möjligt att med dagens förutsättningar förlänga hållbarheten från 24 h till 48 h på butikspackad blandfärs?
(
- Univ. Diploma
-
Mark
Uppfyller produkterna i Malmös livsmedelsbutiker lagkraven avseende näringsdeklaration på importerade livsmedel?
(
- Univ. Diploma
-
Mark
Beräkningsmodell för näringsdeklaration av ost
(
- Univ. Diploma
-
Mark
Varför säljs inte fryst nötfärs i livsmedelsbutik?
(
- Univ. Diploma
-
Mark
Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Commercialising Personalised Nutrition: Barriers and Critical Success Factors
(
- Master (Two yrs)
-
Mark
Study of the effect of vacuum impregnation with different substances on respiration and color of packed baby spinach leaves.
(
- Master (Two yrs)
-
Mark
Characterization of the Microbiota of Quinoa and Amaranth Grains, and Production of Fermented Quinoa Milk
(
- Master (Two yrs)
-
Mark
Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
(
- Bach. Degree
-
Mark
Development of an HPLC method for analysis of zoledronic acid with potential application to bone graft substitutes
(
- Master (Two yrs)
-
Mark
Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
(
- Master (Two yrs)
-
Mark
The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects
(
- Master (Two yrs)
-
Mark
Polyfenoler i olivolja - förordningar, halter och hälsopåståenden
(
- Univ. Diploma
-
Mark
Klimatberäkning av livsmedel
(
- Master (Two yrs)
-
Mark
Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
(
- Master (Two yrs)
-
Mark
Drav i bröd, hur påverkas de baktekniska och närings- mässiga egenskaperna?
(
- Univ. Diploma
-
Mark
Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
(
- Master (Two yrs)
-
Mark
An investigation of rapeseed protein as a new food product
(
- Master (Two yrs)
-
Mark
Operatörsanpassad hygienutbildning för nyanställda i mejeriindustrin
(
- Univ. Diploma
-
Mark
Riskbedömning av allergenspridning genom kartläggning av en livsmedelsproduktion
(
- Univ. Diploma
-
Mark
Effect of salt, phosphate and carrageenan on proporties of smoked ham
(
- Master (Two yrs)
-
Mark
Natural Extraction of Pungency
(
- Master (Two yrs)
-
Mark
A Water Resistant Film Forming Emulsion - The First Steps towards a Topical Preventive Product against Intertriginous Dermatitis
(
- Master (Two yrs)
-
Mark
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
(
- Master (Two yrs)
-
Mark
Hur påverkas rapsmassa av fermentering med mjölksyrabakterier?
(
- Univ. Diploma
-
Mark
Encapsulation and oxidation of fat in recombined milk powder
(
- Master (Two yrs)
-
Mark
A Study on the Photo-Stability of Spray Dried Bixin That is Encapsulated with Carbohydrates
(
- Master (Two yrs)
-
Mark
Effects and safety of selected antagonistic bacteria against Escherichia coli in leafy green vegetables
(
- Master (Two yrs)
-
Mark
Influences of Key Components and Surface Modifications on Beer Lacing
(
- Master (Two yrs)
-
Mark
Formulation of ethanol based Pickering emulsions
(
- Master (Two yrs)
-
Mark
Hygiensäkerhet Människors hälsa ligger i dina händer
(
- Univ. Diploma
-
Mark
Mikrobiologiska skillnader vid tillagning av kött med tre olika varianter av sous vide
(
- Univ. Diploma
-
Mark
Konsumtionsmönster vid köp av charkprodukter till vardags
(
- Univ. Diploma
-
Mark
Characterization of non-coagulating milk
(
- Master (Two yrs)
-
Mark
Mayonnaise: Quality and Catastrophic Phase Inversion
(
- Master (Two yrs)
- 2016
-
Mark
Characterization of postharvest changes in onion and their relation with storage time
(
- Master (Two yrs)
-
Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
(
- Master (Two yrs)
-
Mark
Investigation of the native starch-ethyl cellulose film coating for colon targeting
(
- Prof. qual. >4 yrs
-
Mark
Inhibiting malate metabolism in L. plantarum 299v by introducing lactic acid in ProViva apple drinks
(
- Master (Two yrs)
-
Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
(
- Master (Two yrs)
-
Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
(
- Master (Two yrs)
-
Mark
Some characteristics of different commercial ready to eat meals intended for babies of 6-12 months
(
- Master (Two yrs)
-
Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
(
- Master (Two yrs)
-
Mark
The impact of meal timing of amino acids and chromium picolinate on postprandial glucose and insulin levels
(
- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
(
- Master (Two yrs)
-
Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
(
- Master (Two yrs)
-
Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
(
- Master (Two yrs)
-
Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
(
- Master (Two yrs)
-
Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
(
- Master (Two yrs)
-
Mark
Product Development of Scuffins- Focus on how to prevent staling
(
- Master (Two yrs)
-
Mark
Suitability of Spray Dried Powder containing Lipids for Inhalation Formulation based on Fine Particle Fraction and Particle Size Distribution
(
- Prof. qual. >4 yrs
-
Mark
Formulation and characterization of liposomal spray dried powders intended for inhalation
(
- Master (Two yrs)
-
Mark
Microbial composition of four kinds of tea with different degree of oxidation
(
- Master (Two yrs)
-
Mark
The effect of mechanical shear in ambient yoghurt
(
- Master (Two yrs)
-
Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
(
- Master (Two yrs)
-
Mark
Physico-chemical characterization of the active pharmaceutical ingredient Mesalazine - An investigation of previously not specified properties at QPharma AB
(
- Master (Two yrs)
-
Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
(
- Master (Two yrs)
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
(
- Master (Two yrs)