Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
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- Master (Two yrs)
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Mark
The impact of meal timing of amino acids and chromium picolinate on postprandial glucose and insulin levels
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- Master (Two yrs)
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Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
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- Master (Two yrs)
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Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
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- Master (Two yrs)
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Mark
Some characteristics of different commercial ready to eat meals intended for babies of 6-12 months
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- Master (Two yrs)
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Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
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- Master (Two yrs)
- 2015
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Mark
Lactose crystallization in drum dried, freeze dried and spray dried skim milk powders
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- Master (Two yrs)
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Mark
Acid hydrolysation of starch and formulation of starch microspheres
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- Prof. qual. >4 yrs
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Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
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- Master (Two yrs)
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Mark
Business development of a novel functional food concept
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- Master (Two yrs)