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- 2024
-
Mark
Development of a fibre-rich snack made from baobab fruit pulp
(
- Master (Two yrs)
- 2023
-
Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
(
- Master (Two yrs)
-
Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
(
- Master (Two yrs)
-
Mark
Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment
(
- Master (Two yrs)
-
Mark
INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
(
- Master (Two yrs)
-
Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(
- Master (Two yrs)
-
Mark
Nutritional and environmental impact of plant-based burger prototypes
(
- Master (Two yrs)
-
Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
(
- Master (Two yrs)
-
Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
(
- Master (Two yrs)
- 2022
-
Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
(
- Master (Two yrs)
-
Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
(
- Master (Two yrs)
-
Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
(
- Master (Two yrs)
-
Mark
Creating A Chicken Analogue with Mycoprotein
(
- Master (Two yrs)
-
Mark
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
-
Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
(
- Master (Two yrs)
-
Mark
Encapsulation of probiotic bacteria in an oleogel
(
- Master (Two yrs)
-
Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
(
- Master (Two yrs)
-
Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
(
- Master (Two yrs)
-
Mark
A Functionality Study of Mycoprotein
(
- Master (Two yrs)
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
-
Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
(
- Master (Two yrs)
- 2021
-
Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
(
- Master (Two yrs)
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
(
- Master (Two yrs)
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(
- Master (Two yrs)
-
Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
-
Mark
Single cell protein extraction for protein functional properties study and food applications
(
- Master (Two yrs)
-
Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(
- Master (Two yrs)
-
Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
(
- Master (Two yrs)
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
-
Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)
-
Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
(
- Master (Two yrs)
- 2020
-
Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
(
- Master (Two yrs)
-
Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
(
- Master (Two yrs)
-
Mark
Starch Pickering Emulsions - Release Mechanisms
(
- Master (Two yrs)
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
(
- Master (Two yrs)
-
Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
(
- Master (Two yrs)
-
Mark
Emulsifying properties of Baobab pulp for novel food application
(
- Master (Two yrs)
- 2019
-
Mark
The Effects of Quinoa milk Fermented with Lactic Acid Bacteria on Gut Microbiota
(
- Master (Two yrs)
-
Mark
The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
(
- Master (Two yrs)
-
Mark
Develop a method to detect nanoparticles in tap water using AF4
(
- Master (Two yrs)
-
Mark
Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product
(
- Master (Two yrs)
-
Mark
Effect of maize soaking, germination and fermentation on phytate content and its contribution towards improving nutrients bioavailability
(
- Master (Two yrs)
-
Mark
Development of a Vegan, Protein-Rich, Probiotic Beverage
(
- Master (Two yrs)
-
Mark
Development of a vitamin C-rich baobab beverage
(
- Master (Two yrs)
-
Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
(
- Master (Two yrs)
-
Mark
Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)
(
- Master (Two yrs)
-
Mark
Surface Rheology of Solutions From Redissolved Protein Powders
(
- Master (Two yrs)
-
Mark
Effect of fermentation on physicochemical and rheological properties of plant based beverage
(
- Master (Two yrs)
-
Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
(
- Master (Two yrs)
-
Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
(
- Master (Two yrs)
- 2018
-
Mark
Evaluation of the Potential Lactic Acid Bacteria (LAB) to Ferment Quinoa Milk
(
- Master (Two yrs)
-
Mark
Identification of Phenolic Compounds in Quinoa Milk Fermented with Lactic Acid Bacteria Strains
(
- Master (Two yrs)
-
Mark
Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones
(
- Master (Two yrs)
-
Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
(
- Master (Two yrs)
-
Mark
Lipase activity in Swedish raw milk
(
- Master (Two yrs)
- 2017
-
Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
(
- Master (Two yrs)
-
Mark
Optimization of methods to grow spinach hydroponically in the presence of antagonists and their activity against Escherichia coli
(
- Master (Two yrs)
-
Mark
Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
(
- Master (Two yrs)
-
Mark
Characterization of the Microbiota of Quinoa and Amaranth Grains, and Production of Fermented Quinoa Milk
(
- Master (Two yrs)
-
Mark
Influences of Key Components and Surface Modifications on Beer Lacing
(
- Master (Two yrs)
-
Mark
Encapsulation and oxidation of fat in recombined milk powder
(
- Master (Two yrs)
-
Mark
A Study on the Photo-Stability of Spray Dried Bixin That is Encapsulated with Carbohydrates
(
- Master (Two yrs)
-
Mark
Effects and safety of selected antagonistic bacteria against Escherichia coli in leafy green vegetables
(
- Master (Two yrs)
- 2016
-
Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
(
- Master (Two yrs)
-
Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
(
- Master (Two yrs)
-
Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
(
- Master (Two yrs)
-
Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
(
- Master (Two yrs)
-
Mark
Microbial composition of four kinds of tea with different degree of oxidation
(
- Master (Two yrs)
- 2015
-
Mark
Taste Masking in Pickering Emulsions
(
- Master (Two yrs)
-
Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
(
- Master (Two yrs)
-
Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
(
- Master (Two yrs)
-
Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
(
- Master (Two yrs)