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- 2024
-
Mark
Investigating the effect of lecithin on acute and second-meal postprandial glycemia and appetite sensations in healthy adults - a single blind randomised crossover study
(
- Master (Two yrs)
- 2023
-
Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
(
- Master (Two yrs)
-
Mark
Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
(
- Master (Two yrs)
-
Mark
A plant-based milk powder that functions as a substitution for regular milk powder
(
- Master (Two yrs)
-
Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
(
- Master (Two yrs)
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
-
Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
(
- Master (Two yrs)
-
Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
(
- Master (Two yrs)
-
Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
(
- Master (Two yrs)
- 2022
-
Mark
Improving the understanding of heat transfer when boiling solid foods
(
- Master (Two yrs)
-
Mark
Analysis of Process Technologies to Preserve Berries
(
- Master (Two yrs)
-
Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
(
- Master (Two yrs)
-
Mark
Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
(
- Master (Two yrs)
-
Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
(
- Master (Two yrs)
-
Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
-
Mark
Early Life Factors and Disease Development in Childhood
(
- Master (Two yrs)
- 2021
-
Mark
Kartläggning av processvariationer och optimering av värmebehandling i produktionen av gurkmix
(
- Master (Two yrs)
-
Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
(
- Univ. Diploma
-
Mark
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
(
- Univ. Diploma
-
Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
(
- Master (Two yrs)
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)
-
Mark
Chiafröns påverkan i glutenfria bröd
(
- Univ. Diploma
-
Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
(
- Master (Two yrs)
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
(
- Master (Two yrs)
-
Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
(
- Master (Two yrs)
-
Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
(
- Master (Two yrs)
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
(
- Master (Two yrs)
-
Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
(
- Master (Two yrs)
- 2020
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
(
- Master (Two yrs)
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
(
- Master (Two yrs)
-
Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
(
- Master (Two yrs)
-
Mark
Approaches for improving the rheological characterization of fermented dairy products
(
- Master (Two yrs)
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
(
- Master (Two yrs)
-
Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
(
- Master (Two yrs)
-
Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
(
- Master (Two yrs)
-
Mark
Temperature distribution in a high shear mixer during heating
(
- Master (Two yrs)
-
Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
(
- Master (Two yrs)
-
Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)
-
Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
(
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery Process from Rapeseed Cake
(
- Master (Two yrs)
- 2019
-
Mark
Säker köttbullsproduktion
(
- Univ. Diploma
-
Mark
Hur påverkas bakegenskaper, smak, utseende och textur på glutenfritt bröd vid tillsats av broccolipulver?
(
- Univ. Diploma
-
Mark
Påverkan av temperaturavvikelser under simulerad transport på matsallader
(
- Univ. Diploma
-
Mark
Hur kan man främja vegetariskt protein i skolmiljö?
(
- 2nd term paper
-
Mark
Produktutveckling av en yoghurtliknande vegetabilisk produkt
(
- Univ. Diploma
-
Mark
Mjölksyrabakterier i suröl
(
- Univ. Diploma
-
Mark
Undersökning på om det finns samma sensoriska kvalitet på chipsproduktion med bortsorterade betor som med kvalitetsgodkända betor, samt finns det ett ekonomiskt värde i en sådan produktion?
(
- Univ. Diploma
-
Mark
Study of tomato fiber fragmentation in the high-pressure homogenizer
(
- Master (Two yrs)
-
Mark
Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
(
- Univ. Diploma
-
Mark
Development of a Vegan, Protein-Rich, Probiotic Beverage
(
- Master (Two yrs)
-
Mark
Characterising the Rheology of Fermented Dairy Products During Filling
(
- Master (Two yrs)
-
Mark
Förädling av vildsvinskött genom torkning
(
- Univ. Diploma
-
Mark
Drivers and Barriers for Reducing Food Waste in School Kitchens
(
- Master (Two yrs)
-
Mark
Acrylamide in Ready-to-Eat Potato Products
(
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery from Rapeseed Press Cake
(
- Master (Two yrs)
-
Mark
Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
(
- Master (Two yrs)
- 2018
-
Mark
Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves
(
- Master (Two yrs)
-
Mark
Commercialisation of food products for managing type 2 diabetes: Reaching success in a highly regulated market
(
- Master (Two yrs)
-
Mark
Effect of pulsed electric field treatment in combination with hot-air drying on glandular trichomes of basil
(
- Master (Two yrs)
-
Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
(
- Master (Two yrs)
-
Mark
Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
(
- Master (Two yrs)
-
Mark
Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
(
- Master (Two yrs)
- 2017
-
Mark
Impact of raw material characteristics on weight losses during coffee roasting
(
- Master (Two yrs)
-
Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
(
- Master (Two yrs)
-
Mark
Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
(
- Bach. Degree
-
Mark
Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
(
- Master (Two yrs)
-
Mark
An investigation of rapeseed protein as a new food product
(
- Master (Two yrs)
-
Mark
Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
(
- Master (Two yrs)
- 2016
-
Mark
Characterization of postharvest changes in onion and their relation with storage time
(
- Master (Two yrs)
-
Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
(
- Master (Two yrs)
-
Mark
Evaluation of a Gradient Free and a Gradient Based Optimization Algorithm for Industrial Beverage Pasteurisation Described by Different Modeling Variants
(
- Master (Two yrs)
-
Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
(
- Master (Two yrs)
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
(
- Master (Two yrs)
-
Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
(
- Master (Two yrs)
-
Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
(
- Master (Two yrs)
-
Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
(
- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
(
- Master (Two yrs)
-
Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
(
- Master (Two yrs)
- 2015
-
Mark
Reduction of sodium in sausages by a colloidal approach
(
- Master (Two yrs)
-
Mark
Investigation of heat treatment of soups in order to obtain a higher sensorial quality
(
- Master (Two yrs)
-
Mark
Kinetics of Swelling Applied on Gelatine
(
- Prof. qual. >4 yrs
-
Mark
Functional ingredients in rapeseed
(
- Master (Two yrs)
-
Mark
Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
(
- Master (Two yrs)
-
Mark
Business development of a novel functional food concept
(
- Master (Two yrs)
-
Mark
Evaluation of an in-line rotor stator mixer
(
- Master (Two yrs)