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Food Unwrapped : Black Rot bacteria is used to replace fat in light mayonnaise [Series 2 Episode 6]
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Vicente, Joana G. (2012) Food Unwrapped : Black Rot bacteria is used to replace fat in light mayonnaise [Series 2 Episode 6]. [Performance] Wellesbourne Campus, University of Warwick, Coventry, United Kingdom. 22 October 2012.
An open access version can be found in:
Official URL: https://learningonscreen.ac.uk/ondemand/index.php/...
Abstract
Participation in the Channel 4 TV programme Food Unwrapped (filmed on the 6th of July, 2012 at the Wellesbourne Campus) about xanthan gum, a thickening agent produced by the bacteria Xanthomonas campestris and used in many products including low fat mayonnaise. The Episode 6 of Food Unwrapped was broadcasted by Channel 4 on Monday 22nd of October at 8:30pm.
Item Type: | Performance | ||||||
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Divisions: | Faculty of Science, Engineering and Medicine > Science > Life Sciences (2010- ) | ||||||
Publisher: | Channel Four Television Corporation | ||||||
Place of Publication: | London, United Kingdom | ||||||
Official Date: | 22 October 2012 | ||||||
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Publication Status: | Published | ||||||
Media of Output (format): | Digital media | ||||||
Access rights to Published version: | Open Access (Creative Commons) | ||||||
Title of Event: | Food Unwrapped | ||||||
Location of Event: | Wellesbourne Campus, University of Warwick, Coventry, United Kingdom | ||||||
Date(s) of Event: | 22 October 2012 | ||||||
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Open Access Version: |
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