Novel Technologies For Food Processing And Shelf Life Extension | NPTEL Week 2

This is a live interaction session for the NPTEL course "Novel Technologies For Food Processing And Shelf Life Extension" offered by IIT Kharagpur. This session is a discussion regarding Chemical Changes in Food during Processing: Browning reactions (enzymatic and non-enzymatic); protein structure, functionality and denaturation; carbohydrate interactions; microbial growth, factors affecting microbial growth; and food preservation: microbial survivor curve, TDT curve, D-value, Z-value, F-value, lethality.
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