Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
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- Master (Two yrs)
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Mark
Investigation of heat treatment of soups in order to obtain a higher sensorial quality
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- Master (Two yrs)
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Mark
Lipase-based in vitro release assays for pharmaceutical lipid formulations
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- Master (Two yrs)
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Mark
Bridging the clinical claims of two nasal oil products using a physical chemical characterization
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- Master (Two yrs)
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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
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
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)