Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Use of Barley in Development of a Functional Product with Low Glycaemic Index
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- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
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- Master (Two yrs)
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Mark
The Role of Dispersed Phase Viscosity on Homogenization
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- Master (Two yrs)
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
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- Master (Two yrs)
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
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- Master (Two yrs)
- 2020
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Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
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- Master (Two yrs)
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Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
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- Master (Two yrs)
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Mark
Protein environment and structure in neat and hydrated deep eutectic solvents
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- Master (Two yrs)
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Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
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- Master (Two yrs)
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Mark
Possible unexpected peaks from oil drop size measurements in milk
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- Master (Two yrs)
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Mark
Analyzing potato protein isolates for their potential in developing meat analogues
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- Master (Two yrs)
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
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- Master (Two yrs)
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Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
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- Master (Two yrs)
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Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
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- Master (Two yrs)
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Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
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- Master (Two yrs)