Characteristics and properties of food
Characteristics and properties of food [videorecording] /
Characteristics and properties of food Enzymes, pectin and pigments [videorecording] :
Video Education Australasia ; writer/producer/director, Gerardine O'Sullivan
- Australia : Video Educational Australia, 1996-1999
- 2 videodisc (DVD) (55 min.) sd., col. 12 cm.
Title from title screen
Enzymes, pectin and pigments Part 2.
Executive producer, Terry Guthridge ; camera operator/sound, Steve Welch ; graphics, Roy Hosmick ; editors, Republic films, Rowan Webb, Estelle McGechie Executive producer, Terry Guthridge ; camera operator/sound, Steve Welch ; graphics, Roy Hosmick ; editors, Republic films, Rowan Webb, Estelle McGechie
Narrator: Justin Shortal
This program list food compounds as well as factors causing changes in food composition. part 2 focus on the role that enzymes play in the ripening and deterioration of fruit juice and the liquidation of the soft centres in chocolates, the properties of pectin are demonstrated in the process of making jam and the pigments in different groups of fruits and vegetables in order to better preserve their colour and appeal
RM418.95
Food--Composition
Food consumption--Health aspects
Nutrition
Health
Title from title screen
Enzymes, pectin and pigments Part 2.
Executive producer, Terry Guthridge ; camera operator/sound, Steve Welch ; graphics, Roy Hosmick ; editors, Republic films, Rowan Webb, Estelle McGechie Executive producer, Terry Guthridge ; camera operator/sound, Steve Welch ; graphics, Roy Hosmick ; editors, Republic films, Rowan Webb, Estelle McGechie
Narrator: Justin Shortal
This program list food compounds as well as factors causing changes in food composition. part 2 focus on the role that enzymes play in the ripening and deterioration of fruit juice and the liquidation of the soft centres in chocolates, the properties of pectin are demonstrated in the process of making jam and the pigments in different groups of fruits and vegetables in order to better preserve their colour and appeal
RM418.95
Food--Composition
Food consumption--Health aspects
Nutrition
Health