The Science of Food and Cooking instructional video
The Science of Food and Cooking instructional video
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From Keri Colabroy 2 Years ago
This 10 min screencast talks about the relative connective tissue content of different cuts and how that impacts cooking -
From Keri Colabroy 2 Years ago
A video answer for #5 on Maillard browning in meat -
From Keri Colabroy 2 Years ago
the generation of Hydrogen sulfide (H2S) and its reaction with Fe to make FeS. Issues of pH (alkalinity) are discussed. -
From Keri Colabroy 2 Years ago
Making of egg white foams and ovotransferrin -
From Keri Colabroy 2 Years ago
This is a video showing how to solve question 10 of Activity 8 -
From Keri Colabroy 2 Years ago
This video goes with Activity 6 on Higher Order Protein Structure -
From Keri Colabroy 2 Years ago
This screencast talks about gluten formation, glutenin, gliadin, protein sequence and why Celiac Disease is an allergy to gluten. -
From Keri Colabroy 2 Years ago
This screencast discusses the differences between enzymes and cofactors, the redox reaction of NAD+/NADH and how ethanol fermentation replaces the NAD+ -
From Keri Colabroy 2 Years ago
This video discusses yeast metabolism - why yeast make ethanol and carbon dioxide. -
From Keri Colabroy 2 Years ago
Goes along with Activity 3 -
From Keri Colabroy 2 Years ago
Yolk membranes and egg aging -
From Keri Colabroy 2 Years ago
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From Keri Colabroy 2 Years ago
This video discusses polar, covalent O-H bonds and non-covalent hydrogen bonds -
From Keri Colabroy 2 Years ago