ETH E-Collection · ETH Institutional Repository

1. Gefrierstrukturierung in Lebensmittelsystemen unter mechanischem Energieeintrag

Bolliger, Stephan (1996)

Doctoral and Habilitation Theses

2. Development of coffee bean structure during roasting - Investigations on resistance and driving forces

Geiger, Raphael (2004)

Doctoral and Habilitation Theses

3. Pre-crystallization processing of dark chocolate

Svanberg, Lina L. E. (2012)

Doctoral and Habilitation Theses

4. Coffee roasting and quenching technology - formation and stability of aroma compounds

Baggenstoss, Jürg (2008)

Doctoral and Habilitation Theses

5. Ultrasound doppler based in-line rheometry of highly concentrated suspensions

Ouriev, Boris (2000)

Doctoral and Habilitation Theses

6. About physical-chemical factors, their changes during manufacturing and influence on the rheological and structural properties of chocolate like model systems

Braun, Peter (2000)

Doctoral and Habilitation Theses

7. Cold extrusion of powder mixtures with cold sprayed fat particles

Kropp, Petra (2002)

Doctoral and Habilitation Theses

8. Hydration, dough formation and structure development in durum wheat pasta processing

Kratzer, Andreas Markus (2007)

Doctoral and Habilitation Theses

9. Continuous dry fractionation of milk-fat

Breitschuh, Birgit (1998)

Doctoral and Habilitation Theses

10. Freezing of bread dough - An investigation on water and ice properties in relation to dough structure

Baier-Schenk, Astrid (2005)

Doctoral and Habilitation Theses

11. Dairy fibre powders - Processing and application as rheology modifiers in confectionery systems

Marti, Irene (2004)

Doctoral and Habilitation Theses

12. Spezifische Variation der Beschaffenheit von Kochschinken

Hugenschmidt, Gabriel (2009)

Doctoral and Habilitation Theses

13. Determination of hydration properties of insoluble plant material with different methods under physiological conditions

Frazzoli, Alessandra (2007)

Doctoral and Habilitation Theses