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2019
Mark Study of tomato fiber fragmentation in the high-pressure homogenizer
Al-Ameri, Maytham ^LU (2019) KLTM01 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
Hansson, Mattias ^LU and Sandberg, Jonas (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Skiljer sig bromelainaktiviteten i färsk ananas jämfört med processade ananasprodukter?
Häggström, Maria ^LU and Lodel, Jimmy ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Har konsumtionen av rött kött förändrats i svenska grundskolor de senaste åren?
Westman, Malin ^LU and Johansson, Sofie ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Development of a Vegan, Protein-Rich, Probiotic Beverage
Niclasson, Olivia ^LU and Hajian, Mina ^LU (2019) KLGM01 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Hur kan man främja vegetariskt protein i skolmiljö?
Wejle, Jonathan ^LU and Karlsson, Matilda ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- 2nd term paper
Mark Produktutveckling av en yoghurtliknande vegetabilisk produkt
Magnusson, Carolina ^LU and Holkkola, Ramona ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Mjölksyrabakterier i suröl
Andersson, Fredrik ^LU and Koleszar, Sandy ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Säker köttbullsproduktion
Ahlquist, Lee ^LU and Vinciguerra, Eleonor ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Hur påverkas bakegenskaper, smak, utseende och textur på glutenfritt bröd vid tillsats av broccolipulver?
Sander, Jenny ^LU and Nilsson, Karina ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma

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