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E Food Gyan by Food & Biotechnology

E Food Gyan by Food & Biotechnology B.Tech FBT, DET, M.Sc. N&D III Sem, B.Tech FBT, DET, M.Sc. N&D IV Sem

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    E Food Gyan by Food & Biotechnology B.Tech FBT, DET, M.Sc. N&D III Sem, B.Tech FBT, DET, M.Sc. N&D IV Sem
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Showing 30 Submission(s)
  • MS.RENU SINGH 857 Hrs 04 Min 04 Sec

    .In the CDA activity I submitted a chart for COVID-19

  • SUMAN JANGID 857 Hrs 07 Min 27 Sec

    .In the CDA activity I submitted a chart for COVID-19

  • POONAM YADAV 857 Hrs 09 Min 14 Sec

    .In the CDA activity I submitted a chart for COVID-19

  • Jaishree Shekhawat 857 Hrs 31 Min 26 Sec

    .In the CDA activity I submitted a chart for Pros of kitchen gardening

  • Deepsikha Yadav 857 Hrs 36 Min 14 Sec

    .In the CDA activity I submitted a chart for nutrition for Typhoid patient

  • SHALU KUMARI 857 Hrs 38 Min 34 Sec

    .In the CDA activity I submitted a chart for Cardio Vascular Diseases

  • SANJANA SINGH 857 Hrs 42 Min 30 Sec

    .In the CDA activity I submitted a chart for Cardio Vascular Diseases

  • BHUMIKA BHATT 857 Hrs 45 Min 42 Sec

    .In the CDA activity I submitted a chart for obesity

  • PRIYA DHURIYA 857 Hrs 47 Min 17 Sec

    .In the CDA activity I submitted a chart for obesity

  • MEGHA DHURIYA 857 Hrs 49 Min 02 Sec

    .In the CDA activity I submitted a chart for under nutrition

  • RIYA SINGH 857 Hrs 50 Min 23 Sec

    .In the CDA activity I submitted a chart for under nutrition

  • KOMAL MALIYA 858 Hrs 06 Min 18 Sec

    Consumers can think of the Healthy Eating Pyramid as a grocery list: Vegetables, fruits, whole grains, healthy oils, and healthy proteins like nuts, beans, fish, and chicken should make it into the shopping cart every week, along with a little yogurt or other dairy foods if desired.

  • SHRUTI SAXENA 858 Hrs 10 Min 20 Sec

    The Food Pyramid is designed to make healthy eating easier. It shows the different food groups and how much of each we need to have a healthy diet. Eating the right amount from each food group is called eating a "balanced" diet.

  • BHAGYASHREE PATHAK 859 Hrs 01 Min 54 Sec

    Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.Beer is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation

  • NEETU MAURYA 859 Hrs 04 Min 39 Sec

    Beer, alcoholic beverage produced by extracting raw materials with water, boiling (usually with hops), and fermenting. In some countries beer is defined by law—as in Germany, where the standard ingredients, besides water, are malt (kiln-dried germinated barley), hops, and yeast.Beer production involves malting, milling, mashing, extract separation, hop addition and boiling, removal of hops and precipitates, cooling and aeration, fermentation, separation of yeast from young beer, aging, maturing, and packaging. The object of the entire process is to convert grain starches to sugar, extract the sugar with water, and then ferment it with yeast to produce the alcoholic, lightly carbonated beverage.

  • KIRTI JOHARI 859 Hrs 07 Min 44 Sec

    Cheese can be made using pasteurized or raw milk. Cheese made from raw milk imparts different flavors and texture characteristics to the finished cheese. For some cheese varieties, raw milk is given a mild heat treatment (below pasteurization) prior to cheese making to destroy some of the spoilage organisms and provide better conditions for the cheese cultures. Cheese made from raw milk must be aged for at least 60 days, as defined in the CFR, section 7 CFR 58.439, to reduce the possibility of exposure to disease causing microorganisms (pathogens) that may be present in the milk. For some varieties cheese must be aged longer than 60 days.

  • SAMRIDHI SHARMA 859 Hrs 09 Min 45 Sec

    Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of rennet (or bacterial enzymes with similar activity) are added to cause the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

  • SAMRIDHI SHARMA 1361 Hrs 06 Min 03 Sec

    I am JVn Samridhi Sharma from JVWU in FBT SEVENTH SEMESTER. For a CDA activity, I prepared a chart entitled Production of Red wine. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (maceration). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit.

  • MEGHA DHURIYA 1361 Hrs 12 Min 53 Sec

    I JVn Megha Dhuriya, prepared a chart on the topic food guide pyramid for CDA activity. A food pyramid is a representation of the optimal number of servings to be eaten each day from each of the basic food groups.The first pyramid was published in Sweden in 1974.[3][4][5] The 1992 pyramid introduced by the United States Department of Agriculture (USDA) was called the "Food Guide Pyramid" or "Eating Right Pyramid". It was updated in 2005 to "MyPyramid", and then it was replaced by "MyPlate" in 2011

  • PRIYA DHURIYA 1361 Hrs 20 Min 41 Sec

    In the CDA activity we prepared a chart containing food pyramid. A food pyramid is a representation of the optimal number of servings to be eaten each day from each of the basic food groups.[2] The first pyramid was published in Sweden in 1974.[3][4][5] The 1992 pyramid introduced by the United States Department of Agriculture (USDA) was called the "Food Guide Pyramid" or "Eating Right Pyramid". It was updated in 2005 to "MyPyramid", and then it was replaced by "MyPlate" in 2011

  • BHUMIKA BHATT 1361 Hrs 26 Min 40 Sec

    In a CDA activity we prepared a chart containing healthy eating plate. It describes balanced diet. The Healthy Eating Plate encourages consumers to choose fish, poultry, beans or nuts, protein sources that contain other healthful nutrients.

  • SHALU KUMARI 1361 Hrs 27 Min 15 Sec

    The five food groups are: Dairy and/or their alternatives: the foods in this group are excellent sources of calcium, which is essential for strong and healthy bones. Not many other foods in our diet contain as much calcium as these foods. Fruit: fruit provides vitamins, minerals, dietary fibre and many phytonutrients (nutrients naturally present in plants), that help your body stay healthy. Grain (cereal) foods: always choose wholegrain and/or high fibre varieties of bread, cereals, rice, pasta, noodles, etc. Refined grain products (such as cakes or biscuits) can be high in added sugar, fat and sodium. Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans: our bodies use the protein we eat to make specialised chemicals such as haemoglobin and adrenalin. Protein also builds, maintains, and repairs the tissues in our body. Muscles and organs (such as your heart) are primarily made of protein. Vegetables and legumes/beans: vegetables should make up a large part of your daily food intake and should be encouraged at every meal (including snack times). They provide vitamins, minerals, dietary fibre and phytonutrients (nutrients naturally present in plants) to help your body stay healthy.

  • SWETA KUMARI 1361 Hrs 28 Min 30 Sec

    The five food groups are: Dairy and/or their alternatives: the foods in this group are excellent sources of calcium, which is essential for strong and healthy bones. Not many other foods in our diet contain as much calcium as these foods. Fruit: fruit provides vitamins, minerals, dietary fibre and many phytonutrients (nutrients naturally present in plants), that help your body stay healthy. Grain (cereal) foods: always choose wholegrain and/or high fibre varieties of bread, cereals, rice, pasta, noodles, etc. Refined grain products (such as cakes or biscuits) can be high in added sugar, fat and sodium. Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans: our bodies use the protein we eat to make specialised chemicals such as haemoglobin and adrenalin. Protein also builds, maintains, and repairs the tissues in our body. Muscles and organs (such as your heart) are primarily made of protein. Vegetables and legumes/beans: vegetables should make up a large part of your daily food intake and should be encouraged at every meal (including snack times). They provide vitamins, minerals, dietary fibre and phytonutrients (nutrients naturally present in plants) to help your body stay healthy.

  • RIYA SINGH 1361 Hrs 29 Min 51 Sec

    In a CDA activity we prepared a chart containing healthy eating plate. It describes balanced diet.

  • KIRTI JOHARI 1361 Hrs 40 Min 27 Sec

    Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation 1. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components (e.g. sugars such as glucose) into other products (e.g. organic acids, gases or alcohol). This gives fermented foods their unique and desirable taste, aroma, texture and appearance. There are thousands of different types of fermented foods, including: cultured milk and yoghurt wine beer cider tempeh miso kimchi sauerkraut fermented sausage.

  • NEETU MAURYA 1361 Hrs 43 Min 03 Sec

    Fermented foods are defined as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action”. Many foods have historically undergone fermentation, including meat and fish, dairy, vegetables, soybeans, other legumes, cereals and fruits. There are several variables in the fermentation process including the microorganisms, the nutritional ingredients and the environmental conditions, giving rise to thousands of different variations of fermented foods. Historically, food fermentation was performed as a method of preservation, as the generation of antimicrobial metabolites (e.g., organic acids, ethanol and bacteriocins) reduces the risk of contamination with pathogenic microorganisms. Fermentation is also used to enhance the organoleptic properties (e.g., taste and texture), with some foods, such as olives, being inedible without fermentation that removes bitter phenolic compounds.

  • SRISHTY SUNIL 1362 Hrs 28 Min 30 Sec

    Fermented foods are defined as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action”. Many foods have historically undergone fermentation, including meat and fish, dairy, vegetables, soybeans, other legumes, cereals and fruits. There are several variables in the fermentation process including the microorganisms, the nutritional ingredients and the environmental conditions, giving rise to thousands of different variations of fermented foods. Historically, food fermentation was performed as a method of preservation, as the generation of antimicrobial metabolites (e.g., organic acids, ethanol and bacteriocins) reduces the risk of contamination with pathogenic microorganisms. Fermentation is also used to enhance the organoleptic properties (e.g., taste and texture), with some foods, such as olives, being inedible without fermentation that removes bitter phenolic compounds.

  • SHRUTI SAXENA 1362 Hrs 31 Min 22 Sec

    Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation 1. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components (e.g. sugars such as glucose) into other products (e.g. organic acids, gases or alcohol). This gives fermented foods their unique and desirable taste, aroma, texture and appearance. There are thousands of different types of fermented foods, including: cultured milk and yoghurt wine beer cider tempeh miso kimchi sauerkraut fermented sausage.

  • MS. HANSA DAUTANIYA 1362 Hrs 34 Min 22 Sec

    Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease. A familiar example of a functional food is oatmeal because it contains soluble fiber that can help lower cholesterol levels. Some foods are modified to have health benefits. An example is orange juice thats been fortified with calcium for bone health. The Food and Drug Administration regulates the claims that manufacturers can make about functional foods nutrient content and effects on disease, health or body function.

  • MS.MANISHA CHAUHAN 1362 Hrs 37 Min 24 Sec

    Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease. A familiar example of a functional food is oatmeal because it contains soluble fiber that can help lower cholesterol levels. Some foods are modified to have health benefits. An example is orange juice thats been fortified with calcium for bone health. The Food and Drug Administration regulates the claims that manufacturers can make about functional foods nutrient content and effects on disease, health or body function. If you want to try functional foods, choose wisely. And keep in mind that while functional foods may help promote wellness, they cant make up for poor eating habits.