Learn · Basics of Food and Nutrition
Lecture 11 of 38Week 3
Introduction to Food Spoilage and Food Preservation
Dr. V. Supriya · Multi-Institute
Credits and licence
- From
- Basics of Food and Nutrition, Multi-Institute (at NPTEL)
- Licence
- CC BY-NC-SA, as NPTEL states it. Non-commercial use only.
- Attribution
- NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge. Coordinated by IIT Madras.
- Who can watch
- Teens profiles and older. How courses are placed
All the lectures
- Basics of Food and Nutrition - Week 1 - Part 1
- Basics of Food and Nutrition - Week 1 - Part 2
- Basics of Food and Nutrition - Week 1 - Part 3
- Basics of Food and Nutrition - Week 1 - Part 4
- Basics of Food and Nutrition - Week 1 - Part 5
- Heat and cooking
- Moist Heat Cooking
- Dry heat methods of cooking
- Combination methods of cooking and Modern methods of Cooking
- Factors affecting food selection
- Introduction to Food Spoilage and Food Preservation
- Food Spoilage-Causes and Prevention
- Methods of Food Preservation
- Food Adulteration and Tests to Detect Adulteration
- Cereals
- Pulses
- Nuts and Oil Seeds
- Milk and milk products
- Meat Fish and Poultry
- Eggs
- Fruits and Vegetables
- Condiments and Spices
- Beverages and Convenience Foods
- Energy
- Carbohydrates
- Proteins
- Fats
- Fat soluble vitamins-Part 1
- Fat soluble vitamins-Part2
- Water Soluble vitamins- Part 1
- Water Soluble vitamins-Part 2
- Water Soluble Vitamins-Part 3
- Macrominerals- Part 1
- Macrominerals- Part 2
- Microminerals- Part 1
- Microminerals- Part 2
- Water and Electrolytes
- Water and Electrolytes