Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2013
  2. Udgivet

    Crystallization of fat in and outside milk fat globules - Effect of processing and storage conditions

    Buldo, P., jan. 2013, Aarhus University. 90 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  3. 2014
  4. Udgivet

    Analysis and Application of Whey Protein Depleted Skim Milk Systems: In Relation to Microstructure Caused by Microfiltration and Ultra-High Pressure Homogenisation

    Sørensen, H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 307 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  5. Udgivet

    Antifungal Activity of Selected Lactic Acid Bacteria and Propionic Acid Bacteria against Dairy-Associated Spoilage Fungi

    Aunsbjerg, S. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 217 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  6. Udgivet

    Bioactivity of Minor Milk Components: Protective Effects against Intestinal Inflammation and Necrotizing Enterocolitis in Cell and Preterm Pig Models

    Nguyen, Duc Ninh, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 212 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  7. Udgivet

    Chaperone-Like Activity of ß-Casein and Its Effect on Residual in Vitro Activity of Food Enzymes

    Sulewska, A. M., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  8. Udgivet

    Characterization of Animal By-Product Hydrolysates to Be Used as Healthy and Bioactive Ingredients in Food

    Damgaard, T. D., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 118 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  9. Udgivet

    Emulsions from a Culinary Perspective: The Case of Hollandaise Sauce and its Derivates

    Helgesdotter, G., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 220 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  10. Udgivet

    Enzymatic Release and Characterization of Novel Bioactive Peptides from Milk Proteins

    De Gobba, Cristian, 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 196 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  11. Udgivet

    Exometabolomic Profiling of Bacterial Cultures: Searching for Antifungal Metabolites from Lactic Acid Bacteria

    Honoré, A. H., 2014, Department of Food Science, Faculty of Science, University of Copenhagen. 262 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  12. Udgivet

    Fouling and Cleaning of Membrane Filtration Systems in the Dairy Industry: Towards Optimization of Micro- and Ultrafiltration Processes

    Berg, T. H. A., 2014, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

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