05:19

What is Danger Zone in Achieving Food Safety: Basic

07:53

Future Foods in the 21st Century: Part A

08:03

Measurement of Material Density by Specific Gravity Bottle

09:00

Food Loss and Waste: Basic Understanding

09:55

Freezing Point Measurement by Cooling Curve

11:16

Use of Ultrasound in Enhancing Extraction of Health Functional Compounds

02:46

Simple Breathing Exercise

01:43

Why Eating Healthy Foods? Motivation

11:07

Food Engineering in the 21st Century

09:04

How to Prepare Freeze-Dried Coriander Leaf Powder

09:23

How to Use Water Phase Diagram to Operate Freeze-Drying Process

07:21

Freeze-Drying Process: Basic Operation

10:20

Apparent Density Measurement by Buoyant Force Method

03:02

Aiyla is Making Agar Gel

09:27

Juicy Smoked Barbecue in a Slow Cooker

08:17

Specific Heat Measurement by Method of Mixture: Basic

02:57

Overview of the Symposium on Date Fruit Products

04:11

Liquid Density Measurement by Specific Gravity Bottle

11:31

Mass, Density, Pores and Porosity: Basic Understanding

06:47

Area and Volume of Food: Basic Understanding

04:00

Specific Heat and Energy Required to Raise Temperature

08:12

Cold Plasma Technology in Foods

13:45

Safety in Date Products

18:44

Date Vinegar: Microbiota, Chemical Characterization, and Starter Culture Production

24:11

Food Safety Challenges and Management to Develop Innovative Products

02:21

Aiyla Making Rocky Road

08:32

Freezing Point of Solution and Foods by Cooling Curve: Basic Understanding

08:54

Freezing Process as Explained by Cooling Curve: Basic Understanding

01:38

Shakti Mat for Relaxation and Tension Release

01:44

Food Dishes by Modified Recipes

02:23

Cooking of Sweet and Sour Whole Fish

08:32

Ohmic Heating Process: Components and their Functions

05:28

Ohmic Heating Process: Equipment and Operation

09:13

Ohmic Heating of Foods: Advantages

08:27

Hurdle Technology Explained in Salami Type Sausage

07:38

Making Kacchi Biryani in an Electric Pressure Cooker

11:16

Ohmic Heating of Foods: Basic Understanding

13:48

Food Security: Basic Understanding

03:12

Preparation of Barbecue Steak

01:42

My Grand-Daughter Helping Me in the Garden

02:30

Barbecue Chicken Wings and Drumstick

01:16

Making Bangladeshi Bhapa Pitha (Rice Cake)

02:00

Healthy Green Juice or Smoothie for Kidney Health

05:09

Moisture Sorption Isotherm by Dynamic Thermal Humidity Chamber

08:58

Is Water Activity and Moisture Content Same?

01:41

Surface Area Measurement of a Leaf

09:06

Morphology, Size and Shape of Foods

03:53

Hazard Analysis and Critical Control Point (HACCP): Basic Understanding

04:17

Glass Transition of Foods: Potato Chips and Spaghetti

10:58

Glass Transition of Foods: Hard Candy and Chewing Gum

01:37

Preparing Mickey Mouse Milk Shake

13:39

High Pressure Processing of Foods: Basic Operation

09:13

High Pressure Processing of Foods: Basic Understanding

03:21

How to Cook Non-Sticky Pulao Rice in a Rice Cooker

09:53

How to Operate Freeze-Drying using State Diagram

13:48

Water Activity and Microbial Safety

10:51

Measurement of Food Water Activity

05:40

Hurdle Technology Explained Cheese and Meat Product

15:10

Water Activity and microbial Stress: Part A

12:06

What is Food Preservation and Processing? Basic Understanding