With regard to the influence of food quality, it should be emphasized that, in addition to the methods of treatment and processing, the condition of the raw materials to be processed is also of high importance. If these are already reduced in quality during agricultural production due to losses of nutrients and vital substances (macro- … प्रक्रिया केलेले अन्न आणि खाद्य गुणवत्ता
Fertilizers are used as plant protection products to provide the soil and thus the plant with nutrients and vital substances (micronutrients) – such as nitrogen, phosphorus, potassium – which are intended to promote growth, increase and secure the yield and improve the quality of value-giving ingredients.According to the origin, a distinction is made between economic … कृत्रिम खत
Before our food is available to us in food markets after industrial processing, it is subjected to long periods of storage. The storage period has a strong impact on the nutritional and vital substance content of the food. The most important environmental factors in food storage are oxygen, light, temperature and storage duration. They particularly … अन्न साठवण
Food additives (synonyms: additives; food additives) are added during the production or treatment of food for technological – flow properties, consistency, foaming – or dietary reasons. Whether an ingredient is considered an additive depends not only on the quantity but also on whether the substance is used primarily for technological reasons. For example, if flavors, … खाद्य पदार्थ additives
सेंद्रिय शेतीमध्ये, त्यांच्या आरोग्यावर लक्ष केंद्रित करून आहार आणि पालनाच्या क्षेत्रातील प्राण्यांची अनुकूल परिस्थिती हे मार्गदर्शक तत्त्व आहे. उद्योगाभिमुख शेती पशु-अनुकूल संवर्धनाचे निकष पूर्ण करत नाही, कारण फायदेशीर उत्पन्न आणि जनावरे नाही. प्राण्यांना बंदिस्त जागेत ठेवले जाते ... फॅक्टरी शेती
Pesticides are plant protection products that are intended to protect plants or products from harmful organisms. In this way, they also act as growth regulators and destroy unwanted plants or parts of plants or inhibit their undesired reproduction. The collective term “pesticides” refers to all plant protection products such as insecticides, fungicides, acaricides (to control … पीक संरक्षण
Refining is a chemical as well as physical process that transforms salt and sugar, for example, into a refined and completely clean substance. From their original contaminated form, salt and sugar are purified through multiple repeated heating and washing as well as cleaning to remove pollutants and heavy metals. Loss of nutrients and vital substances … अन्न परिष्कृत
Before our food is available to us in food markets after industrial processing, it is subjected to long transportation routes. Transportation conditions have a strong impact on the nutritional and vital substance content (macro- and micronutrients) of the food. During transportation, food is often stored closely, in high volumes, and without adequate protection in harvest … अन्न वाहतूक मार्ग
In this process, the food is deprived of the water available to it in order to stabilize the product, depriving the harmful organism of a base necessary for it and thus extending the shelf life. In addition, the dehydration makes heat necessary, which consequently leads to a change in quality and often also to a … कोरडे अन्न
Microwaves cause the molecules present in the food to vibrate. The intense motion results in increased friction of the particles, which is associated with heat generation. Microwaves can be used to either cook or reheat food. Microwaves are electromagnetic waves whose frequency range is between infrared waves and broadcast waves. They are much lower in … मायक्रोवेव्हमध्ये अन्न प्रक्रिया करीत आहे
खोल तळलेले पदार्थ खाण्याची शिफारस केली जात नाही कारण ते गरम चरबीमध्ये तरंगत बेक केलेले असतात, त्यांच्या चरबी आणि कॅलरी सामग्रीमुळे कमी सूक्ष्म पोषक असतात आणि त्यामुळे ते आपल्या आरोग्यावर ओझे असतात. खोल तळताना, चरबी विशेषतः उच्च तापमानात - 140 ते 200 डिग्री सेल्सिअस पर्यंत आणली जाते. अशा तयार केलेल्या पदार्थांचे नेहमीच हानिकारक मूल्य असते ... फ्राईंग फूड
Freezing ensures the safety of food from harmful microorganisms for a longer period of time, as they can no longer multiply. Enzymatic reactions are greatly slowed, which also counteracts premature spoilage. Low freezing temperatures at a minimum of -18°C are favorable in terms of food quality, as hardly any loss of vital substances (micronutrients) occurs … अतिशीत अन्न
