Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Development and analysis of a commercial hair treatment
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- Master (Two yrs)
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Mark
Product development of side-stream press cake through fermentation
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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)
- 2021
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
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- Master (Two yrs)
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Mark
The Role of Dispersed Phase Viscosity on Homogenization
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- Master (Two yrs)
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
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- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
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- Master (Two yrs)
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Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
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- Master (Two yrs)
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Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
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- Master (Two yrs)