05:34

Disadvantages Of Using The Theory of Glass Transition

07:28

Case Study On Factors Affecting Glass Transition Temperature

06:15

State Diagram Explained!

07:22

A Case Study On Impact Of Water Activity On Microbial Growth

07:21

A Case Study On Impact of pH On Microbial Growth

07:41

Hydrophobic Interactions & Di-sulphide Bonds in Proteins

04:51

Hydrogen bonds in proteins

04:20

Protein Chemistry | Structure of Proteins: Quaternary Structure

05:09

Protein Chemistry Basics: Tertiary Structure

04:14

Protein Chemistry Basics: Secondary Structure of Proteins Helix vs b-pleated structures of proteins

03:54

Protein Chemistry Basics: Secondary Structure of Proteins

04:16

Protein Chemistry Basics: Primary Structure of Proteins

04:30

Protein Chemistry Basics: Electrostatic Interactions

06:46

Protein Chemistry Basics: Intramolecular Bonding in Proteins

06:01

Criticism To The Theory Of Water Activity

05:46

A Case Study On The Differences in  Foaming & Feathering Of Coffee

03:05

Concepts Related To Irradiation

07:46

Inside The Science of Modified Atmosphere Food Packaging

07:40

A Case Study On The Uses Of Glucose Oxidase

06:50

What is Moisture Sorption Isotherm?

04:25

Uses Of Mositure Sorption Isotherm

05:26

Food Chemistry Basics: What are the factors affecting water activity?

04:55

What Is Lysozyme & How Is It Used In Food Preservation

04:35

Milk Preservation in Underdeveloped Countries: An Introduction To Lactoperoixdase System

06:11

Food Chemistry Basics: What is Food Deterioration?

05:09

Food Chemistry Basics:Types/Forms Of Water Found in Food

04:05

Food Chemistry Basics:Caramelization reactions explained - Why do we like caramel toffees?

08:16

Case Study on Partial Coalescence

08:56

Rays Used For Food Irradiation & Their Mechanism Of Action

08:17

Water solute interactions in cookies

07:08

Case Study On Gluten Formation & Gluten Sensitivity #glutenfree #glutenformation #glutensensitivity

06:27

Introduction to Food Poisoning

05:59

What are Bacteriocins?

04:06

Concepts related to High temperature preservation

09:12

Protein Chemistry Basics: What are proteins and what are amino acids?

09:53

An Introduction To Water Chemistry

03:04

Air Pollution A Major Social Crisis : Thoughts on Bryan Johnson Walking Out of Nikhil Kamath's Show

03:33

Why Do We Like Ice Cream? A Fascinating Case Study On Lactose Crystallization

04:45

Food Chemistry Basics: What is water activity and Why do cookies or chips become soggy ?

06:32

Exploring The Science Behind Lipolysis And Hydrolytic Rancidity: A Fascinating Case Study!

19:01

Food Microbiology |Lecture 1: Introduction to Food poisoning

05:40

Food Chemistry Basics: Chemistry Of Cheese

05:40

Food Chemistry Basics: Glass Transition Theory

05:03

Food Microbiology: Microbial Spoilage Of Milk

04:06

Food Chemistry Basics: What is enzymatic browning ?

03:16

Food Microbiology Basics: Preservation of foods using Hurdle Technology

04:52

Theory Of Water Activity: A Comprehensive Case Study

05:09

Food Processing Basics: How do we differentiate between heat treatment methods?

04:58

Food Chemistry Basics: What is lactose intolerance?

06:15

Exploring The Differences Between Climacteric And Non-climacteric Fruits: A Fascinating Case Study

03:47

Protein Chemistry: Why is it difficult to make Paneer or curd in Western Countries?

05:08

Plant-Based Foods: Which Is Better: Plant-based Or Animal-based Diet?

05:30

Analysis Of Clostridium Botulinum Food Poisoning In Canned Foods

06:33

Unveiling The Science Behind Starch Gelatinization And Starch Retrogradation

05:10

Food Microbiology Basics: Sterilization vs Pasteurization vs UHT treatment

06:47

Are Frozen Foods More Nutritious Than Canned Foods? : A Case Study

06:41

Lipid Oxidation: A Fascinating Case Study

06:01

Food Chemistry Basics: Maillard Reaction

05:58

Food Chemistry Basics: Lactose Crystallization

05:22

Food Emulsions Basics: Difference between Raw milk vs homogenized milk