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2021
Mark Comparison of Nutritional Content in Processed and Homemade Foods
Calais, Andrea ^LU and Thituson, Malin ^LU (2021) KLTM05 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
Le Boa, Louis ^LU (2021) KLTM01 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
Forsvall, Johanna ^LU (2021) KLTM05 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2020
Mark Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
Wanjiru, Terry ^LU and Mattos, Giancarlo Errigo (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
Toragaravalli Rajeevalochana, Padmashree ^LU and Ramesh, Reshma ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
Jönsson, Martin ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Temperature distribution in a high shear mixer during heating
Qu, Ruohong ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Optimization of Protein Recovery Process from Rapeseed Cake
Pillai, Manav ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Possible unexpected peaks from oil drop size measurements in milk
Schalkwijk, Laura ^LU and Olmedo Sotomayor, Rodrigo ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Predicting Processing and Filling Equipment with Complex Food Rheology
Diptasari, Ayupry ^LU and Andriani, Cynthia ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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