Food Technology and Nutrition (M.Sc.)
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- 2015
- Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
- Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
- Acid hydrolysation of starch and formulation of starch microspheres
- Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
- Functional ingredients in rapeseed
- The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
- Identifiering och analys av kristaller som uppstår i mjukost under lagring
- Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves
- Evaluation of an in vitro model of bacterial digestion of starch in the upper gastro-intestinal tract
- Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
- Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
- Taste Masking in Pickering Emulsions
- The Effect of Temperature on Casein Micelle Structure in Micellar Casein Concentrate
- A method for predicting baking performance through evaluation of short crust dough
- Kinetics of Swelling Applied on Gelatine