Search Results - SLU/Dept. of Food Science

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  1. Cover Image

    New blend product : development of a product recipe by Wänerskär, Sofia

    Published 2012
    “…SLU/Dept. of Food Science…”
    H2
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    Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana by Eriksson, Estelle

    Published 2013
    “…SLU/Dept. of Food Science…”
    H2
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    Smak och konsistens hos ost : en litteraturstudie kring årstiderna och fodrets inverkan by Valentin, Louise

    Published 2011
    “…SLU/Dept. of Food Science…”
    M2
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    Marmoreringsstandard på nötkött : nulägesanalys och kartläggning av slakterinäringens perspektiv by Karlsson, Erica

    Published 2013
    “…SLU/Dept. of Food Science…”
    H1
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    Bread volume and Alkylresorcinol content in rye bread baked with high and low levels of Alkylresorcinols by Hedkvist, Sofie

    Published 2009
    “…SLU/Dept. of Food Science…”
    H1
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    Identification of flavour in fresh feijoa fruit by Nyström, Angelica

    Published 2013
    “…SLU/Dept. of Food Science…”
    M2
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    Matsvinn på förskolor i Uppsala kommun by Jansson, Marie

    Published 2009
    “…SLU/Dept. of Food Science…”
    H1
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    Challenges and Opportunities in Swedish Apiculture by Valentin, Louise

    Published 2012
    “…SLU/Dept. of Food Science…”
    H2
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    Jämförelse av konsumtions- och intagsdata mellan Matkorgen 2010 och Riksmaten 2010-11 : exempel på några näringsämnen och toxiska metaller by Germundsson, Lisa

    Published 2013
    “…SLU/Dept. of Food Science…”
    H1
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    Mjölkproduktion – kvalitetssäkring från gård till mejeri samt möjliga risker för konsumenten by Lindberg, Sanna

    Published 2013
    “…SLU/Dept. of Food Science…”
    M2
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    Aktuella trender inom nötköttsproduktionen by Rosén, Anna

    Published 2013
    “…SLU/Dept. of Food Science…”
    M2
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    Stress test methods : a potential approach to hurry up shelf-life tests on oat products by Stenmark, Klara

    Published 2013
    “…SLU/Dept. of Food Science…”
    H2
  13. Cover Image

    Incorporation of oat β-glucan in pasta and the effect on product quality by Brandstedt, Tove

    Published 2013
    “…SLU/Dept. of Food Science…”
    H2
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    Tissue distribution of Peroxisome proliferator-activated receptors in salmon fish (Salmo salar L.) by Gimeno Zafón, Carlota

    Published 2013
    “…SLU/Dept. of Food Science…”
    M2
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    Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food by Söderberg, Johanna

    Published 2013
    “…SLU/Dept. of Food Science…”
    H2
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    Tocopherols in wheat and rye : a review of research within the subject by Becker, Fredrik

    Published 2013
    “…SLU/Dept. of Food Science…”
    M2
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    Hälsopåverkan av syra- och basbildande livsmedel by Thuresson, Christine, Langborger, Rebecka

    Published 2013
    “…SLU/Dept. of Food Science…”
    M2
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    Calcium in water buffalo (Bubalus bubalis) milk : implications for Mozzarella production by Elvingson, Linda

    Published 2013
    “…SLU/Dept. of Food Science…”
    H2
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    Establishment and evaluation of a Barley starch isolation method with focus on representability by Martén, Åsa

    Published 2012
    “…SLU/Dept. of Food Science…”
    H1
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    Flavan-3-oler och endotel -dysfunktion by Woll, Felicia

    Published 2014
    “…SLU/Dept. of Food Science…”
    M2

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