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- 2023
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- 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)
- 2022
-
Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
(
- 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
Rheological characterization of typical food products
(
- Master (Two yrs)
-
Mark
Early Life Factors and Disease Development in Childhood
(
- Master (Two yrs)
- 2021
-
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)
-
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
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
(
- Master (Two yrs)
- 2020
-
Mark
Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
(
- 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
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
Approaches for improving the rheological characterization of fermented dairy products
(
- Master (Two yrs)
- 2019
-
Mark
Development of a Method to Quantify Stickiness of Filling Products in Tetra Recart
(
- Master (Two yrs)
-
Mark
Characterising the Rheology of Fermented Dairy Products During Filling
(
- Master (Two yrs)
-
Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
(
- Master (Two yrs)
-
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)
- 2018
-
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
Mapping of waste in the ham production process and possible solutions
2018) In Mapping of waste in the ham production process and possible solutions KLTM05 20181(
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)