Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
(
- Master (Two yrs)
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Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
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- Master (Two yrs)
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Mark
Product Development of Scuffins- Focus on how to prevent staling
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- Master (Two yrs)
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Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
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- Master (Two yrs)
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Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
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- Master (Two yrs)
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Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
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- Master (Two yrs)
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Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
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- Master (Two yrs)
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Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
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- Master (Two yrs)
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Mark
Characterization of postharvest changes in onion and their relation with storage time
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- Master (Two yrs)
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Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
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- Master (Two yrs)
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Mark
Suitability of Spray Dried Powder containing Lipids for Inhalation Formulation based on Fine Particle Fraction and Particle Size Distribution
(
- Prof. qual. >4 yrs
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Mark
Evaluation of sifting segregation testing with spherical particles
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- Master (Two yrs)
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Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
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- Master (Two yrs)
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Mark
Quantification of total antioxidant potential and its penetration through skin regarding cosmetic relevant formulation: An electrochemical assay
(
- Master (Two yrs)
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Mark
The effect of mechanical shear in ambient yoghurt
(
- Master (Two yrs)