Lectures related to Reducing sugar

Covers the analysis of a four-stage evaporation system for concentrating sugar solutions.

Introduces functional groups, compounds, and reactions in biochemistry, focusing on alcohols, aldehydes, ketones, and sugars.

Carbohydrates: Structure and Function

Explores the structure and function of carbohydrates, including monosaccharides, disaccharides, and polysaccharides.

Tissue Structure and Function

Explores tissue structure, extracellular matrices, collagen fibers, and tissue degeneration.

Lipids and Sugars

Covers the roles of lipids in cell membranes and the structural complexity of sugars, highlighting their significance in cellular processes.

Biomass Conversion: Biomethanation and Fermentation

Explores biomass conversion into biogas, biofuels, and ethanol through biomethanation and fermentation processes.

Inclusion of Fermented Foods in Food Guides

Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.