Food Technology and Nutrition (M.Sc.)
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- 2019
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Mark
Effect of fermentation on physicochemical and rheological properties of plant based beverage
(
- 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
(
- Master (Two yrs)
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Mark
Starch based formulation for colon delivery of probiotics
(
- Master (Two yrs)
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
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Mark
Examination, Identification and Characterization of Bioactive Compounds Found in the Liver and Venom sac of Chimaera monstrosa
(
- Master (Two yrs)
-
Mark
Development of a vitamin C-rich baobab beverage
(
- Master (Two yrs)
-
Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
(
- Master (Two yrs)
- 2018
-
Mark
Lipase activity in Swedish raw milk
(
- Master (Two yrs)
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Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
(
- Master (Two yrs)
-
Mark
Financial and process optimization through statistical identification of batch specific variability
(
- Master (Two yrs)
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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
NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
(
- 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
Methodology development for analyzing probiotic influences on the gastrointestinal flora in children with elevated risk of celiac disease
(
- 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
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
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
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)
- 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
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)
-
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
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