Food Technology and Nutrition (M.Sc.)
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- 2020
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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
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
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- Master (Two yrs)
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Mark
Deep Eutectic Solvents and Their Possible Application in Transdermal Drug Delivery
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- Master (Two yrs)
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Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
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- Master (Two yrs)
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Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
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- Master (Two yrs)
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Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
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- Master (Two yrs)
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Mark
Approaches for improving the rheological characterization of fermented dairy products
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- Master (Two yrs)
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Mark
Emulsifying properties of Baobab pulp for novel food application
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- Master (Two yrs)
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Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
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- Master (Two yrs)
- 2019
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
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Mark
Skiljer sig bromelainaktiviteten i färsk ananas jämfört med processade ananasprodukter?
(
- Univ. Diploma
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Mark
Har konsumtionen av rött kött förändrats i svenska grundskolor de senaste åren?
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- Univ. Diploma
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Mark
Aggregation propensity of homologous peptides as studied by 1H NMR-spectroscopy
(
- Master (Two yrs)