Food Technology and Nutrition (M.Sc.)
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- 2023
-
Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
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- 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
INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
(
- Master (Two yrs)
-
Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
(
- Master (Two yrs)
-
Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
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- Master (Two yrs)
-
Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
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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
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- 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
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- Master (Two yrs)
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Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
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- Master (Two yrs)
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
- 2022
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
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- Master (Two yrs)
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Mark
Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
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- Master (Two yrs)
-
Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
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- Master (Two yrs)
-
Mark
Development and analysis of a commercial hair treatment
(
- Master (Two yrs)
-
Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)