The Science of Food and Cooking instructional video
The Science of Food and Cooking instructional video
-
From Keri Colabroy 3 Years ago
14 views 0This 10 min screencast talks about the relative connective tissue content of different cuts and how that impacts cooking -
From Keri Colabroy 3 Years ago
5 views 0A video answer for #5 on Maillard browning in meat -
From Keri Colabroy 3 Years ago
11 views 0the generation of Hydrogen sulfide (H2S) and its reaction with Fe to make FeS. Issues of pH (alkalinity) are discussed. -
From Keri Colabroy 3 Years ago
13 views 0Making of egg white foams and ovotransferrin -
From Keri Colabroy 3 Years ago
8 views 0This is a video showing how to solve question 10 of Activity 8 -
From Keri Colabroy 3 Years ago
18 views 0This video goes with Activity 6 on Higher Order Protein Structure -
From Keri Colabroy 3 Years ago
49 views 0This screencast talks about gluten formation, glutenin, gliadin, protein sequence and why Celiac Disease is an allergy to gluten. -
From Keri Colabroy 3 Years ago
36 views 0This screencast discusses the differences between enzymes and cofactors, the redox reaction of NAD+/NADH and how ethanol fermentation replaces the NAD+ -
From Keri Colabroy 3 Years ago
69 views 0This video discusses yeast metabolism - why yeast make ethanol and carbon dioxide. -
From Keri Colabroy 3 Years ago
32 views 0Goes along with Activity 3 -
From Keri Colabroy 3 Years ago
7 views 0Yolk membranes and egg aging -
From Keri Colabroy 3 Years ago
16 views 0 -
From Keri Colabroy 3 Years ago
16 views 0This video discusses polar, covalent O-H bonds and non-covalent hydrogen bonds -
From Keri Colabroy 3 Years ago
15 views 0