Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
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- Master (Two yrs)
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Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
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- 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
Olive polyphenols (OPP) as a substitute of nitrite in ham
(
- Master (Two yrs)
- 2015
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Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
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- Master (Two yrs)
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Mark
A method for predicting baking performance through evaluation of short crust dough
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- Master (Two yrs)
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Mark
Development of a FT-NIR model for analysing water content in rapeseed
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- Master (Two yrs)
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Mark
Lactose crystallization in drum dried, freeze dried and spray dried skim milk powders
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- Master (Two yrs)
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Mark
Reduction of sodium in sausages by a colloidal approach
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- Master (Two yrs)
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
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- Master (Two yrs)
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Mark
Investigation of heat treatment of soups in order to obtain a higher sensorial quality
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- Master (Two yrs)
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Mark
Lipase-based in vitro release assays for pharmaceutical lipid formulations
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- Master (Two yrs)
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Mark
Bridging the clinical claims of two nasal oil products using a physical chemical characterization
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- Master (Two yrs)
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Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
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- Master (Two yrs)
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Mark
Capping tendency in Mannitol based tablets: A DoE approach to study effects of filler, binder, binder concentration and compression force by means of instrumented tablet press and X-ray computed tomography
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- Master (Two yrs)
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Mark
Kinetics of Swelling Applied on Gelatine
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- Prof. qual. >4 yrs
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Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
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- Master (Two yrs)
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Mark
Acid hydrolysation of starch and formulation of starch microspheres
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- Prof. qual. >4 yrs
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Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
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- Master (Two yrs)
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Mark
Evaluation of an in vitro model of bacterial digestion of starch in the upper gastro-intestinal tract
(
- Master (Two yrs)
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Mark
Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
(
- Master (Two yrs)
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Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
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- Master (Two yrs)
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Mark
Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
(
- Master (Two yrs)
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Mark
Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
(
- Master (Two yrs)
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Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
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- Master (Two yrs)
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Mark
Business development of a novel functional food concept
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- Master (Two yrs)
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Mark
Evaluation of an in-line rotor stator mixer
(
- Master (Two yrs)
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Mark
Taste Masking in Pickering Emulsions
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- Master (Two yrs)
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Mark
The Effect of Temperature on Casein Micelle Structure in Micellar Casein Concentrate
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- Master (Two yrs)
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Mark
Functional ingredients in rapeseed
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- Master (Two yrs)
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Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
(
- Master (Two yrs)
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Mark
Identifiering och analys av kristaller som uppstår i mjukost under lagring
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- Master (Two yrs)
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Mark
Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves
(
- Master (Two yrs)
- 2014
-
Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
(
- Master (Two yrs)
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Mark
Characterization of commercial mayonnaise products.
(
- Master (Two yrs)