PhD theses from FOOD

PhD theses from the Department of Food Science

 

Read more
61 - 70 out of 173Page size: 10
  1. 2019
  2. Published

    Investigation of multiple strategies for healthy meal promotion oriented to older consumers

    Zhou, X., 2019, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  3. 2018
  4. Published

    Plant protein and animal protein mixtures: Gelation and complex assembly

    Ainis, W., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  5. Published

    Lactose Caking: Understanding the Mechanisms as a Route to Prevention

    Carpin, M. A., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  6. Published

    Stabilized heme group from blood as an ingredient for meat products

    Chhem Kieth, S., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  7. Published

    Low-moisture food matrices as probiotic carriers

    Coba, M. S. M., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  8. Published

    Novel technologies for shell loosening and meat quality of shrimp (Pandalus borealis)

    Dang, T. T., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  9. Published

    Cheese feed to powder: Factors affecting the cheese feed and powder properties

    Felix Da Silva Tenório, D., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  10. Published

    Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts

    Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  11. Published

    Supersaturation: A Proposal for Functional Foods with Improved Calcium Bioavailability

    Garcia, A. C., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

  12. Published

    Volatile Compounds and Other Measures of Quality in Roselle (Hibiscus sabdariffa L.) with Regard to its Exploitation in Food Products

    Juhari, N. H. B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Research output: Book/Report › Ph.D. thesis › Research

Previous 1...3 4 5 6 7 8 9 10 ...18 Next