Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Rheological characterization of creams and prediction of stability
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- Master (Two yrs)
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Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
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- Master (Two yrs)
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Mark
Early Life Factors and Disease Development in Childhood
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- Master (Two yrs)
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Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
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- Master (Two yrs)
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Mark
Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
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- Master (Two yrs)
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Mark
Analysis of Process Technologies to Preserve Berries
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- Master (Two yrs)
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Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
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- Master (Two yrs)
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Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
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- Master (Two yrs)
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Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
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- Master (Two yrs)
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Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
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- Master (Two yrs)