Characteristics and properties of food [videorecording] / Video Education Australasia ; writer/producer/director, Gerardine O'Sullivan
Publication details: Australia : Video Educational Australia, 1996-1999Description: 2 videodisc (DVD) (55 min.) sd., col. 12 cmContent type:- two-dimensional moving image
- computer
- video
- videodisc
- Characteristics and properties of food [videorecording] : Enzymes, pectin and pigments
- Executive producer, Terry Guthridge ; camera operator/sound, Steve Welch ; graphics, Roy Hosmick ; editors, Republic films, Rowan Webb, Estelle McGechie
| Item type | Current library | Home library | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
| MEDIA | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG MEDIA-P. TUN SERI LANANG (ARAS 2) | dvd TX531.C53 (Browse shelf(Opens below)) | j.2 | 1 | Available | 00001599278 | ||
| MEDIA | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG MEDIA-P. TUN SERI LANANG (ARAS 2) | dvd TX531.C53 (Browse shelf(Opens below)) | j.1 | 1 | Available | 00001599277 |
Title from title screen
Part 2. Enzymes, pectin and pigments
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
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