Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
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- Master (Two yrs)
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Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
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- Master (Two yrs)
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Mark
Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
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- Master (Two yrs)
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Mark
Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
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- Master (Two yrs)
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Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
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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)
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Mark
Evaluation of an in-line rotor stator mixer
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- Master (Two yrs)
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Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
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- Master (Two yrs)