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dhananjay academy
เข้าร่วมเมื่อ 16 ก.ย. 2024
My channel is dedicated to all those who want to learn and broaden their horizons on various subjects, from school to master's level. I believe that one has the right to knowledge and should be able to access information freely, no matter what background the person is from. I have done a Master's in Food Technology and Bachelor's of Engineering in Biotechnology. So, most of the videos will be centred around these topics.
What are bacteriocins?
This video focuses on the use of bacteriocins for the preservation of foods.
The lecture covers the following:
a.0:14 what are bacteriocins
b.0:55 Criteria for being bacteriocins
c. 2:11Types of Bacteriocins
d. 3:23 Mechanism of action of bacteriocins
e. 4:29 Applications
Key points:
i) Bacteriocins are susbtances produced by lactic acid bacteria which can inhibit the growth of other bacteria in food thereby extending the shelf-life of our products.
ii) They are of two types:
a. Heat labile bacteriocins
b. Heat stable bacteriocins.
The lecture covers the following:
a.0:14 what are bacteriocins
b.0:55 Criteria for being bacteriocins
c. 2:11Types of Bacteriocins
d. 3:23 Mechanism of action of bacteriocins
e. 4:29 Applications
Key points:
i) Bacteriocins are susbtances produced by lactic acid bacteria which can inhibit the growth of other bacteria in food thereby extending the shelf-life of our products.
ii) They are of two types:
a. Heat labile bacteriocins
b. Heat stable bacteriocins.
มุมมอง: 15
วีดีโอ
Food Preservation Basics: What is Modified Atmospheric Packaging (MAP)?
มุมมอง 67 ชั่วโมงที่ผ่านมา
#foodscience #foodtechnology #foodpreservation #foodmicrobiology #modifiedatmosphericpackaging #packaging This video describes Modified Atmospheric Packaging (MAP). Modified atmospheric packaging (MAP) is a preservation technique wherein we make use of a gas or a combination of gases to inhibit microbial growth. Most often carbon dioxide is used due to its inhibitory nature on microbes. Apart f...
Food Chemistry Basics: What is water activity and Why do cookies or chips become soggy ?
มุมมอง 717 ชั่วโมงที่ผ่านมา
#foodscience #foodtechnology #foodchemistry #wateractivity #cookies This video highlights the ability of cookies/chips to absorb water when exposed to a high-moisture environment. Water activity is ratio of fugacity of water in its pure state to fugacity of water in a solution. The term "water activity" describes how cookies or chips absorb water when they are in an environment with a high rela...
Food Chemistry Basics:What is a Protein and what is it role in foods?
มุมมอง 312 ชั่วโมงที่ผ่านมา
#foodscience #foodtechnology #foodchemistry #protein #proteinsources This video explains what is a protein, its importance in food as well as sources of proteins. Proteins are made up of several amino acids linked via amide bonds which are partial double bonds. Proteins are source of nutrients for energy production and in food they contribute to texture and flavor. Proteins provide us 4kcal/g e...
Food Chemistry Basics: What are amino acids?
มุมมอง 1312 ชั่วโมงที่ผ่านมา
#foodscience #foodtechnology #foodchemistry #aminoacids #aminoacidos #protein The video explains what are amino acids, their characteristics and classification. The lecture covers the following topics: a. 0:00 What are amino acids? b. 1:42 Characteristics of amino acids c. 4:20 Classification of amino acids Amino aicds are considered the basic strcutural units of proteins. They have an impact o...
Food Chemistry Basics: Interaction Of Water with Ions, Polar & Apolar Molecules
มุมมอง 1412 ชั่วโมงที่ผ่านมา
#foodscience #foodtechnology #foodchemistry #water #ionicmolecule #polarmoleculer #apolarmolecule This video describes the kinds of ingredients present in cookies and their interaction with water. The lecture covers the following topics: a. 0:53 Water-salt interactions b. 3:10 Water-sugar interactions c. 3:47 Water-fat interactions
Food Chemistry Basics: Types/forms of water in foods
มุมมอง 1112 ชั่วโมงที่ผ่านมา
#foodscience #foodtechnology #foodchemistry #water #waterchemistry #typesofwaterinfoods The video describes the types/forms of water found in food. There are different types of water present in food. Water can be in free form or bound form. Free water is the one that participates in all degradation reactions whereas bound water is tightly bound to the food matrix. The lecture covers the followi...
Food Chemistry Basics| Two states of Water| Differences between water & ice
มุมมอง 3119 ชั่วโมงที่ผ่านมา
#foodscience #foodchemistry #foodtechnology #water #ice The video focuses on the major differences between ice & water and its physical implication on food systems. The lecture covers the following: a 0:00 Why is water highly dynamic system? b 1:47 Is Ice static or dynamic system? c 2:43 What is Ostwald ripening? d 4:22 Why is density of water greater than ice? e 7:00 Real time impliciations of...
Exploring The Science Behind Lipolysis And Hydrolytic Rancidity: A Fascinating Case Study!
มุมมอง 132วันที่ผ่านมา
The video describes the phenomenon of lipolysis and hydrolytic rancidity. Lipolysis is a phenomenon where the phosphodiester bond of fatty acid is broken to yield free fatty acid in the presence of an enzyme called lipase. The generation of free fatty acids has an important consequence on the health of consumers, as free fatty acids are capable of causing cellular damage and eventually cancer. ...
Food Microbiology |Lecture 1: Introduction to Food poisoning
มุมมอง 4514 วันที่ผ่านมา
#foodscience #foodmicrobiology #foodtechnology #foodpoisoning This video is first in the series of Food Microbiology full course. The lecture covers the following: a 0:00 Introduction b 0:29 Learning outcomes c 0:51 Introduction to Food Microbiology d 1:47 Microbes associated with food e 2:17 Why is it necessary to study food poisoning f 2:47 Types of food poisoning g 3:30 Control mechanisms in...
Food Chemistry Basics: Chemistry Of Cheese
มุมมอง 6514 วันที่ผ่านมา
#foodscience #cheese #foodchemistry #cheesemaking This video describes the formation of cheese using enzymes and acid. Cheese is a gel formed either by enzymatic coagulation using rennet or by making use of acids like citric, acetic acid, or glucano delta-lactone. The lecture covers the following: a. 0:38 Enzymatic coagulation b. 2:51 Acid coagulation Key points: a. Enzymatic coagulation: Remov...
Food Chemistry Basics: What is food deterioration?
มุมมอง 5214 วันที่ผ่านมา
#foodscience #foodtechnology #foodchemistry #fooddeterioration #foodspoilage This video describes food deterioration and the molecules responsible for this. Food deterioration is an activity that renders food unacceptable to consumers. In the process, biomolecules like proteins, sugars, lipids interact with water and other compounds like mineral either in presence or absence of enzymes. The rat...
Food Microbiology Basics: What is Food Poisoing And What Are The Types Of Food Poisoning ?
มุมมอง 26714 วันที่ผ่านมา
#foodmicrobiology #foodscience #foodtechnology #foodpoisoning #foodinfection #foodintoxication This video provides a description of food poisoning. Food poisoning is a condition that is observed when a person consumes food rich in certain pathogens or their toxins. Based on what is causing of disease/symptom, it can be subdivided into 3 : 1. Food infection - caused by consumption of a low numbe...
Food Chemistry Basics: Glass Transition Theory
มุมมอง 6214 วันที่ผ่านมา
Food Chemistry Basics: Glass Transition Theory
Food Microbiology: Microbial Spoilage Of Milk
มุมมอง 6414 วันที่ผ่านมา
Food Microbiology: Microbial Spoilage Of Milk
Food Chemistry Basics:Caramelization reactions explained - Why do we like caramel toffees?
มุมมอง 6014 วันที่ผ่านมา
Food Chemistry Basics:Caramelization reactions explained - Why do we like caramel toffees?
Food Chemistry Basics: What is enzymatic browning ?
มุมมอง 9114 วันที่ผ่านมา
Food Chemistry Basics: What is enzymatic browning ?
Food Microbiology|Concepts related to food irradiation|Radicidation, Radurization & Radappertization
มุมมอง 1914 วันที่ผ่านมา
Food Microbiology|Concepts related to food irradiation|Radicidation, Radurization & Radappertization
Food Microbiology Basics: Preservation of foods using Hurdle Technology
มุมมอง 914 วันที่ผ่านมา
Food Microbiology Basics: Preservation of foods using Hurdle Technology
Food Chemistry Basics: Structure of water in foods
มุมมอง 1614 วันที่ผ่านมา
Food Chemistry Basics: Structure of water in foods
Food Chemistry Basics: Theory Of Water Activity
มุมมอง 7814 วันที่ผ่านมา
Food Chemistry Basics: Theory Of Water Activity
Food Processing Basics: How do we differentiate between heat treatment methods?
มุมมอง 3014 วันที่ผ่านมา
Food Processing Basics: How do we differentiate between heat treatment methods?
Food Microbiology Basics: Lactoperoxidase System
มุมมอง 2114 วันที่ผ่านมา
Food Microbiology Basics: Lactoperoxidase System
Food Chemistry Basics: What is lactose intolerance?
มุมมอง 7921 วันที่ผ่านมา
Food Chemistry Basics: What is lactose intolerance?
Exploring The Differences Between Climacteric And Non-climacteric Fruits: A Fascinating Case Study
มุมมอง 80821 วันที่ผ่านมา
Exploring The Differences Between Climacteric And Non-climacteric Fruits: A Fascinating Case Study
Protein Chemistry: Why is it difficult to make Paneer or curd in Western Countries?
มุมมอง 5721 วันที่ผ่านมา
Protein Chemistry: Why is it difficult to make Paneer or curd in Western Countries?
Plant-Based Foods: Which Is Better: Plant-based Or Animal-based Diet?
มุมมอง 1.1K21 วันที่ผ่านมา
Plant-Based Foods: Which Is Better: Plant-based Or Animal-based Diet?
What is Clostridium botulinum food poisoning in canned foods?- A case tudy
มุมมอง 5728 วันที่ผ่านมา
What is Clostridium botulinum food poisoning in canned foods?- A case tudy
Unveiling The Science Behind Starch Gelatinization And Starch Retrogradation
มุมมอง 5328 วันที่ผ่านมา
Unveiling The Science Behind Starch Gelatinization And Starch Retrogradation
Food Microbiology Basics: Sterilization vs Pasteurization vs UHT treatment
มุมมอง 31หลายเดือนก่อน
Food Microbiology Basics: Sterilization vs Pasteurization vs UHT treatment
Is there another method to make Paneer using UHT milk?
I have tried various methods but the quality of Paneer is not similar to pasteurized milk both in terms of texture and taste.
Wow, didn't know this about fats and oils
Wow! This is so similar to the polymer glass transition concept.
Yes, infact the concept was taken from polymer science.
Great explanation!
Thanks!
Great work!!
Very informative
Glad you liked it
Beautifully presented
Thank you!
So informative
Well explained!
Thank you so much!
Super
Thanks
Very informative video!
Glad you liked it
Great approach to explaining concepts!
Thank you!
Superb explanation
Well explained!
Thank you!
Absolutely loved the video!
Thank you!!
Nice explanation! Loved the way you compare
Thanks a lot 😊
great explanation!!
Glad you liked it!