Food Technology and Nutrition (M.Sc.)
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- 2018
-
Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
- Master (Two yrs)
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Mark
Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
- Master (Two yrs)
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Mark
Lipase activity in Swedish raw milk
- Master (Two yrs)
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Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
- Master (Two yrs)
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Mark
NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
- Master (Two yrs)
- 2017
-
Mark
Characterization of the Microbiota of Quinoa and Amaranth Grains, and Production of Fermented Quinoa Milk
- Master (Two yrs)
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Mark
Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
- Bach. Degree
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Mark
Development of an HPLC method for analysis of zoledronic acid with potential application to bone graft substitutes
- Master (Two yrs)
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Mark
Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
- Master (Two yrs)
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Mark
The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects
- Master (Two yrs)