Functional Properties of Food
- Grade Level: Junior High (7-9)-Adult
- Subjects: Hospitality
- Produced By: VEA Group Pty Ltd
- Year: 2007
- Country: Australia
- Language: English
- Running Time: 26m
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This program explores the physical, chemical and sensory functions of many different food products. The program discusses the importance of these functions when preparing food as well as a range of complex processes that will be of great value to any senior food student. Including: Denaturation, Dextrinisation, Emulsifications, Maillard Browning and many more.