Food Technology and Nutrition (M.Sc.)
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- 2023
-
Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
(
- Master (Two yrs)
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Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
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Mark
Methods to study device induced aggregation of proteins
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- Master (Two yrs)
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Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
(
- Master (Two yrs)
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Mark
Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment
(
- Master (Two yrs)
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Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
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- Master (Two yrs)
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Mark
Influence of Peristaltic Pump Tubes on Protein Particles Formation for Lipase Enzyme Therapeutic Protein
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- Master (Two yrs)
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Mark
The Potential Use of Degradable Starch Microspheres as a Carrier for Nasal Drug Administration
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- Master (Two yrs)
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Mark
The effect of lactose fines, magnesium stearate, choice of mixer and mixing process on the performance of adhesive mixtures for inhalation
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- Master (Two yrs)
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Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
(
- Master (Two yrs)
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Mark
Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
(
- Master (Two yrs)
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Mark
Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
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- Master (Two yrs)
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Mark
The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
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- Master (Two yrs)
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Mark
Nutritional and environmental impact of plant-based burger prototypes
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- Master (Two yrs)
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Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
(
- Master (Two yrs)