Food Technology and Nutrition (M.Sc.)
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- 2018
-
Mark
Commercialisation of food products for managing type 2 diabetes: Reaching success in a highly regulated market
(
- Master (Two yrs)
-
Mark
Effect of pulsed electric field treatment in combination with hot-air drying on glandular trichomes of basil
(
- Master (Two yrs)
-
Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
(
- Master (Two yrs)
- 2017
-
Mark
Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
(
- Master (Two yrs)
-
Mark
Studies on fermentation profiles and development of an energy dense fermented oat base
(
- Master (Two yrs)
-
Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
(
- Master (Two yrs)
-
Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
(
- Master (Two yrs)
-
Mark
Optimization of ingredients for Lactobacillus fermented beverages
(
- Master (Two yrs)
-
Mark
Different parameters affecting lipid oxidation in meatballs
(
- Master (Two yrs)
-
Mark
Beräkningsmodell för näringsdeklaration av ost
(
- Univ. Diploma