Food Technology and Nutrition (M.Sc.)
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- 2021
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
(
- Master (Two yrs)
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Mark
Isterband av Mjölmask
(
- Univ. Diploma
-
Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)
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Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
(
- Univ. Diploma
-
Mark
Järnberikning av alfalfagroddar
(
- 2nd term paper
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Mark
Isolering av rapsprotein med hjälp av en kombination av salt och pH
(
- Univ. Diploma
-
Mark
Development of a plant-based ice cream
(
- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(
- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
(
- Master (Two yrs)
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Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
(
- Master (Two yrs)
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Mark
Är alger framtidens snacks?
(
- Univ. Diploma
-
Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
(
- Univ. Diploma
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Mark
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
(
- Univ. Diploma
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Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
-
Mark
Chiafröns påverkan i glutenfria bröd
(
- Univ. Diploma
-
Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
(
- Master (Two yrs)
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Mark
Comparison of Methods for Measuring Powder Flowability
(
- Master (Two yrs)
-
Mark
Examination of Nopal Cactus Cladodes and its Effect on Postprandial Glycemic Regualtion through a Pilot Meal study on Healthy Volunteers
(
- Master (Two yrs)
-
Mark
Use of Barley in Development of a Functional Product with Low Glycaemic Index
(
- Master (Two yrs)
-
Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
(
- Bach. Degree
-
Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
(
- Master (Two yrs)
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- Master (Two yrs)
-
Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(
- Master (Two yrs)
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(
- Master (Two yrs)
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
(
- Master (Two yrs)
- 2020
-
Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
(
- Master (Two yrs)
-
Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
(
- Master (Two yrs)
-
Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
(
- Master (Two yrs)
-
Mark
Characterization of the ethylene-vinyl acetate copolymer and the influencing parameters of the weld in intravaginal rings
(
- Master (Two yrs)
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
(
- Master (Two yrs)
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
(
- Master (Two yrs)
-
Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
(
- Master (Two yrs)
-
Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
(
- Master (Two yrs)
-
Mark
Emulsifying properties of Baobab pulp for novel food application
(
- Master (Two yrs)
-
Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
(
- Master (Two yrs)
-
Mark
Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
(
- Master (Two yrs)
-
Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
(
- Master (Two yrs)
-
Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
(
- Master (Two yrs)
-
Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
(
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery Process from Rapeseed Cake
(
- Master (Two yrs)
-
Mark
Temperature distribution in a high shear mixer during heating
(
- Master (Two yrs)
-
Mark
Heat moisture treatment of potato starch to achieve physical modifications
(
- Master (Two yrs)
-
Mark
Protein environment and structure in neat and hydrated deep eutectic solvents
(
- Master (Two yrs)
-
Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
(
- Master (Two yrs)
-
Mark
Soluble and insoluble fractions from nopal (Opuntia ficus) cladodes improve postprandial glycaemic regulation: a crossover randomized study in healthy volunteers
(
- Master (Two yrs)
-
Mark
Water Insoluble Fraction of Nopal (Opuntia ficus) Cladodes Beneficially Affects Postprandial Appetite-related Variables, while the Soluble Fraction Has No Effect: A Randomized Crossover Study in Healthy Volunteers
(
- Master (Two yrs)
-
Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
(
- Master (Two yrs)
-
Mark
Starch Pickering Emulsions - Release Mechanisms
(
- Master (Two yrs)
-
Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)
-
Mark
Functionality of oat based food ingredients
(
- Master (Two yrs)
-
Mark
Development of a Drink
(
- Master (Two yrs)
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
(
- Master (Two yrs)
-
Mark
Deep Eutectic Solvents and Their Possible Application in Transdermal Drug Delivery
(
- Master (Two yrs)
-
Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
(
- Master (Two yrs)
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
(
- Master (Two yrs)
-
Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
(
- Master (Two yrs)
-
Mark
Approaches for improving the rheological characterization of fermented dairy products
(
- Master (Two yrs)
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
(
- Master (Two yrs)
- 2019
-
Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
(
- Master (Two yrs)
-
Mark
Peptide fragment screening towards a new inhibitor of neutrophil elastase
(
- Master (Two yrs)
-
Mark
Acrylamide in Ready-to-Eat Potato Products
(
- Master (Two yrs)
-
Mark
Examination, Identification and Characterization of Bioactive Compounds Found in the Liver and Venom sac of Chimaera monstrosa
(
- Master (Two yrs)
-
Mark
An investigation on the denaturation process of human growth hormone induced by non-ionic surfactants
(
- Master (Two yrs)
-
Mark
Starch based formulation for colon delivery of probiotics
(
- Master (Two yrs)
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
-
Mark
Drivers and Barriers for Reducing Food Waste in School Kitchens
(
- Master (Two yrs)
-
Mark
Skiljer sig bromelainaktiviteten i färsk ananas jämfört med processade ananasprodukter?
(
- Univ. Diploma
-
Mark
Har konsumtionen av rött kött förändrats i svenska grundskolor de senaste åren?
(
- Univ. Diploma
-
Mark
Aggregation propensity of homologous peptides as studied by 1H NMR-spectroscopy
(
- Master (Two yrs)
-
Mark
Development of a vitamin C-rich baobab beverage
(
- Master (Two yrs)
-
Mark
Förutsättningar för utveckling av sockerreducerad konfektyr
(
- Master (Two yrs)
-
Mark
Study of tomato fiber fragmentation in the high-pressure homogenizer
(
- Master (Two yrs)
-
Mark
Develop a method to detect nanoparticles in tap water using AF4
(
- Master (Two yrs)
-
Mark
Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
(
- Univ. Diploma
-
Mark
Characterising the Rheology of Fermented Dairy Products During Filling
(
- Master (Two yrs)
-
Mark
Förädling av vildsvinskött genom torkning
(
- Univ. Diploma
-
Mark
Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product
(
- Master (Two yrs)
-
Mark
Effect of maize soaking, germination and fermentation on phytate content and its contribution towards improving nutrients bioavailability
(
- Master (Two yrs)
-
Mark
Effect of Oat drinks differing in lipid composition on postprandial glucose response and appetite variables in healthy subjects
(
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery from Rapeseed Press Cake
(
- Master (Two yrs)
-
Mark
Phase Studies of Complex Polyelectrolyte Mixtures
(
- Master (Two yrs)
-
Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
(
- Master (Two yrs)
-
Mark
Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
(
- Master (Two yrs)
-
Mark
Safety Evaluation and Growth Optimisation of a New Probiotic
(
- Master (Two yrs)
-
Mark
Surface Rheology of Solutions From Redissolved Protein Powders
(
- Master (Two yrs)
-
Mark
Using NGS to determine gut microbiota in children with risk of celiac disease treated with probiotic
(
- Master (Two yrs)
-
Mark
Hur kan man främja vegetariskt protein i skolmiljö?
(
- 2nd term paper
-
Mark
Produktutveckling av en yoghurtliknande vegetabilisk produkt
(
- Univ. Diploma
-
Mark
Svensk och säsongsanpssad salladsbuffé till Staffanstorps kommuns skolor
(
- Univ. Diploma
-
Mark
Mjölksyrabakterier i suröl
(
- Univ. Diploma
-
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
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
(
- Master (Two yrs)
-
Mark
Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
(
- Univ. Diploma