Food Technology and Nutrition (M.Sc.)
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- 2017
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Mark
Mayonnaise: Quality and Catastrophic Phase Inversion
- Master (Two yrs)
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Mark
Formulation of ethanol based Pickering emulsions
- Master (Two yrs)
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Mark
Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
- Master (Two yrs)
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Mark
Studies on fermentation profiles and development of an energy dense fermented oat base
- Master (Two yrs)
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Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
- Master (Two yrs)
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Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
- Master (Two yrs)
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Mark
Phase Behavior of Water and Cyclodextrin Systems
- Master (Two yrs)
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Mark
Development of Oat bran based fiber-rich beverage and its corresponding placebo for a clinical trial
- Master (Two yrs)
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Mark
On the phase behavior of triglyceride/ethanol/water-systems
- Master (Two yrs)
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Mark
Impact of raw material characteristics on weight losses during coffee roasting
- Master (Two yrs)