Food Technology and Nutrition (M.Sc.)

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2015
Mark Acid hydrolysation of starch and formulation of starch microspheres
Najeeb, Zahrai ^LU (2015) In Master Thesis KLG920 20151
Food Technology and Nutrition (M.Sc.)
- Prof. qual. >4 yrs
Mark Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
Lu, Yi ^LU (2015) KLGM01 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Evaluation of an in vitro model of bacterial digestion of starch in the upper gastro-intestinal tract
Oscarsson, Elin ^LU (2015) KLG920 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
Riehle, Sophie-Antonia Margarethe ^LU (2015) In Food Technology and Engineering KLTM01 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
Edpalm, Åsa ^LU (2015) KLG820 20152
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Business development of a novel functional food concept
Åsheim, Christian ^LU (2015) KLT920 20142
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Evaluation of an in-line rotor stator mixer
Chaudhry, Zishan ^LU (2015) KLT920 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Kinetics of Swelling Applied on Gelatine
Norgren, Victor ^LU (2015) KLT920 20151
Food Technology and Nutrition (M.Sc.)
- Prof. qual. >4 yrs
Mark Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
Olsson, Amanda ^LU and Mamic, Angela ^LU (2015) KLG820 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark A method for predicting baking performance through evaluation of short crust dough
Cheaib, Rana ^LU (2015) KLG820 20141
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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