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- 2024
-
Mark
En undersökning av hur fysikaliska- och mikrobiologiska egenskaper kan påverka grobarheten i vete
(
- Bach. Degree
-
Mark
A holistic approach to packaging design for plant-based patties based on eco-design principles
(
- Master (Two yrs)
-
Mark
En kvantitativ undersökning om optimering av kvalitetskontroll i dryckesindustrin — avgasning & aciditet
(
- Bach. Degree
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Mark
Hur påverkas bakegenskaperna för bröd när fettet byts ut från ister till rapsolja?
(
- Bach. Degree
-
Mark
Development and Shelf-Life Assessment of Kvass Beverage with Viable Microbial Flora
(
- Master (Two yrs)
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
(
- Master (Two yrs)
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Mark
Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
(
- Master (Two yrs)
-
Mark
The evolution of wetland restoration policy - A case study of Kristianstad Vattenrike
(
- Master (Two yrs)
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Mark
Hur påverkar olika surdegar bröds egenskaper?
(
- Bach. Degree
-
Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
(
- Master (Two yrs)
-
Mark
Användning av Avokadokärna som Tillsats i Livsmedel
(
- Bach. Degree
-
Mark
Simplification of Sustainability Communication and Enhancing Consumer Understanding of Sustainable Food Products via Food Labels
(
- Master (Two yrs)
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Mark
Proteinintag och medvetenhet : En studie bland gymbesökare
(
- Bach. Degree
-
Mark
Implementering av lean : Fallstudie på Nybergs Deli
(
- Bach. Degree
-
Mark
Hampans framtid som livsmedel : En studie som proteininnehåll och utbyte av protein vid extraktion
(
- Bach. Degree
-
Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
(
- Master (Two yrs)
-
Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
(
- Master (Two yrs)
-
Mark
Modifying the texture and mouthfeel of flavoured vodka
(
- Master (Two yrs)
-
Mark
Innovative Algae Protein Isolate for Augmenting Cell Growth in Cultivated Meat
(
- Master (Two yrs)
-
Mark
Hydrolys och fermentering av S.latissima
(
- Bach. Degree