The Science of Food and Cooking instructional video
The Science of Food and Cooking instructional video
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From Keri Colabroy on May 2nd, 2016
14 plays 0This 10 min screencast talks about the relative connective tissue content of different cuts and how that impacts cooking -
From Keri Colabroy on April 11th, 2016
5 plays 0A video answer for #5 on Maillard browning in meat -
From Keri Colabroy on March 17th, 2016
11 plays 0the generation of Hydrogen sulfide (H2S) and its reaction with Fe to make FeS. Issues of pH (alkalinity) are discussed. -
From Keri Colabroy on March 17th, 2016
13 plays 0Making of egg white foams and ovotransferrin -
From Keri Colabroy on February 29th, 2016
8 plays 0This is a video showing how to solve question 10 of Activity 8 -
From Keri Colabroy on February 27th, 2016
18 plays 0This video goes with Activity 6 on Higher Order Protein Structure -
From Keri Colabroy on February 15th, 2016
51 plays 0This screencast talks about gluten formation, glutenin, gliadin, protein sequence and why Celiac Disease is an allergy to gluten. -
From Keri Colabroy on February 15th, 2016
36 plays 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 on February 15th, 2016
76 plays 0This video discusses yeast metabolism - why yeast make ethanol and carbon dioxide. -
From Keri Colabroy on February 1st, 2016
32 plays 0Goes along with Activity 3 -
From Keri Colabroy on January 27th, 2016
7 plays 0Yolk membranes and egg aging -
From Keri Colabroy on January 27th, 2016
16 plays 0 -
From Keri Colabroy on January 27th, 2016
17 plays 0This video discusses polar, covalent O-H bonds and non-covalent hydrogen bonds -
From Keri Colabroy on January 27th, 2016
15 plays 0