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Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Stomachache? Heartburn? Indigestion? Alleviate your pain naturally with FYLO, an all natural digestive aid. Using ginger and herbs, FYLO calms and soothes stomach problems.
Planta de biometanización (digestión anaerobia) del Consorcio de residuos de Asturias.Tiene capacidad para procesar hasta 30.000 toneladas al año de residuos orgánicos municipales (restos de alimentos cocinados y no cocinados, esencialmente) y/o lodos de depuradoras de aguas residuales urbanas.
Fotos: Pablo Lorenzana para COGERSA.
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Propiedades de la Sal Natural con Cebolla:
Regular la función intestinal, es diurética y favorece la digestión, estimula el apetito y regulariza las funciones del estómago, es diurética, cardiotónica e hipoglucemiante.
Usos de la Sal Sal Natural con Cebolla
1. Recomendado para sazonar pollos, carnes, hamburguesas, cerdo y mariscos.
2. Especial para condimentar carnes y vegetales.
3. Ideal para adobar sus carnes antes de cocinarlas.
4. Para empanizar pollo frito, para sazonar asados, filetes, chuletas.
5. Para aliñar estofados o pastel de carne o pollo.
6. Para sazonar ensaladas de papa, pollo o pavo.
7. Base perfecta para carnes, aves, sopas, ensaladas y estofados.
8. Para guisados, rebozadas o para resaltar el sabor de sopas, pizzas, ensaladas, carnes, pescados y otros platos.
9. Es el complemento perfecto para dar un toque exótico a los mejores platos.
Materia prima: Sal natural 99.56% pureza
Cebolla Orgânica (certificada) Insumos
Perejil, Kilquiña, Romero, apio.
Granulometría: 2mm.
PESO NETO: 100 Grs.
TIPO DE EMPAQUE: PVC con tapa y tapon de 100 gr. Reempacadas en cartón corrugado de 24 Unds. ancho 20cm x 30cm largo x 11cm alto, peso neto 3.2 kgr. Aseguradas con zuncho plástico.
PARA MAYOR INFORMACION VISITE EL SITIO OFICIAL
Planta de biometanización (digestión anaerobia) del Consorcio de residuos de Asturias.Tiene capacidad para procesar hasta 30.000 toneladas al año de residuos orgánicos municipales (restos de alimentos cocinados y no cocinados, esencialmente) y/o lodos de depuradoras de aguas residuales urbanas.
Fotos: Pablo Lorenzana para COGERSA.
Greg Barker and Director Fred Walter, at Tamar Energy’s new anaerobic digestion plant at Sutton Grange Farm in Retford. 20 March 2014.
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Julia Levin, ABC member and Executive Director of the Bioenergy Association of California, gave the keynote at the Anaerobic Digestion and Biogas Conference 2014 on May 28th in San Francisco.
Águila culebrera (Circaetus gallicus)
Reproducción
En la época de celo el macho hace oír su voz, que suena algo lastimera, en el territorio de su nido y ejecuta repetidos vuelos en picado.
El nido lo suelen disponer en árboles bajos, en regiones sin árboles o sobre los arbustos que crecen en las grietas de las paredes de rocas escarpadas. Lo construyen ellas mismas. Algunas veces se acomodan en uno de otras aves, que suele resultar soprendentemente pequeño para las grandes dimensiones del águila culebrera.
La hembra incuba en mayo y junio, durante aproximadamente 35 a 40 días, un único huevo blanco, cuya longitud supera los 70 mm y, frente a cualquier emergencia, se mantiene casi siempre sobre el nido.
El polluelo permanece entre 60 y 80 días en el nido, siendo abrigado al principio todavía por su madre, mientras el padre procura traer alimento para ambos.
La joven águila, ya en temprana edad, puede devorar serpientes que pesan mucho más que ella. La parte de serpiente no deglutida le cuelga del pico durante largo tiempo, siendo igualmente engullida, una vez que la digestión va progresando.
Los jóvenes son de una tonalidad de color mucho más pálida que los adultos, y presentan una cabeza temporalmente casi blanca.
En estos dias de digestiones interminables y sobremesas familiares he sacado unos minutos para reflexionar sobre el año que dejamos...con nostalgia (unos mas que otros), yo personalmente lo abandoné con tristeza, no vaya a ser que este sea peor, aunque tambien...para que voy a decir lo contrario lo empecé con la ilusion...incluso con ingenuidad, de pensar que el 2007 iba a ser mi año.
2006 fue de lo mas intenso, por todo...en todos los ámbitos. En la nochevieja pasada me juré a mi misma no dejar NADA en el tintero, y así lo he hecho. Miro atrás y no me arrepiento de ninguno de los dias, de las semanas, de los meses vividos...y eso que la he cagado en muchas cosas, pero que me quiten lo bailao, yo soy asi....
Miro mis ojeras y no reparo en que es una huella que año tras año va dejando el tiempo, todo lo contrario, pienso en que es la huella inequivoca de que no pierdo el tiempo, sino horas de sueño...queda tanto por vivir que cada dia duermo menos. He perdido horas de sueño y estudio, pero ganado horas de amigos, de cervezas, de trabajo, de sexo, de musica, de cine, de bici, de conversaciones. En el 2006 dejé mi actitud EMO que a veces tenia y me dedique a aprender a no hundirme en una gota de agua, a mirar hacia delante, a pedir perdón, a no tener miedo a nada, a quedar mal y reirme, a comerme a los hombres, a bailar techno y drumman', a beber con control (esto mas a final de año, vamos....jajajaja) a decir NO, a decir SI; He hecho tantas cosas este año que solo me queda dar gracias al mundo por ser tan jodidamente impreviseble:
-He aprendido a ir en bici.
-Descubrí Piccadilly, y los 80'
-Me hice socia de RadioCity
-Trabajé de rrpp en algunos antros absolutamente underground
-He saboreado las mieles del los afters valencianos XD
-He tenido mi primera experiencia laboral util
-He pegado carteles con cola
-He hecho carteles y los he visto colgados
-Me he ganado el respeto de alguna gente
-Perdi el respeto de otra
-He bailado electro a las 3 de la tarde
-He tenido perro
-He tenido 3 bicis en 6 meses
-He aprendido a usar Mac
-Me quité los piercins, unos por salud, otros por aburrimiento
-Se lo que cuesta ganar el pán
-Me he adentrado en el mundo de las drogas, pero todavia me queda para pertenecer al club Carmina Ordoñez y Proyecto hombre.
-He follado al menos 3 veces al mes, mínimo.
-Me he hecho adicta al Vozka, y abandonado el garrafón simultaneamente.
-He conocido a gente genial
-he vomitado en el segundo sillon de la Sala Freestyle de Latex varias veces la misma noche vestida de Gheisa, y gritado: ¡que se jodan, para lo que cobran, se lo merecen!
-Aprendí a hablar en Gañan.
-Me he enamorado, pero me he desenamorado, en plan rapidillo.
-Asistí al congreso de Tipografia y me dormi en una conferencia una hora.
-He hecho la moderna con mucho glamour.
-Me he hecho gafapastas.
-Me he revelado contra la sociedad de consumo, consumiendo otras cosas.
-He aprendido a gastar el dinero en cultura, como irse de cena (cultura gastronomica) y libros cool (cultura postmoderna) ^_^
-He visto millones de capitulos de Sex in the City
-Fui al concierto de cycle, llovia...pero me molo eso de mojarme.
-He afianzado amistades.
-He mandado a la mierda a amistades (y me alegro)
-Me compre una depiladora electrica.
-Me volvi a hacer amiga de mi exnovio hijodeputa gay.
-Vi mi vida pasar cuando me cai de la bici, nunca habia visto tan cerca la muerte.
-He comido espinacas.
-He aprendido a moderarme en todo (menos en la ropa)
-Creo que he sido buena persona y todo....
Bueno...creo que he hecho bastantes cosas....todas por voluntad propia. Solo espero que el 2007 tenga suficientes dias para hacer al menos, la mitad de lo que he hecho este año.
En fin.....voy a seguir haciendo la digestion.
White ships, blue nights
Cruise Days 2010
30th until August 1rst
The whole scenery will be staged in a sparkling-blue created by the Blue Port. And that is why the “Light-Magician” Michael Batz will dip the harbor in the color of seafarers again this year.
www.hamburgcruisedays.de/index_en.php
CRUISE DAYS 2010
Vorhang auf für die Hamburg Cruise Days 2010 Hamburg leuchtet! Und zwar in strahlendem Blau, wie es sich für einen Welthafen gehört. Vor zwei Jahren wurde das faszinierende Licht des Blue Port zur Kennfarbe der ersten Hamburg Cruise Days. Damals feierte das Treffen der Traumschiffe eine mehr als gelungene Premiere mit über 600.000 begeisterten Besuchern. Von Freitag bis Sonntag kommt es nun zur Neuauflage, dann machen die Kreuzfahrer AIDAaura, AIDAluna, Astor, Columbus, Deutschland und Mein Schiff im Hafen fest – und verwandeln die Elbe wieder in eine glitzernde Freiluftbühne
Pretend you are the chunk of bagel that this man is about to eat. Describe to me what endeavors you will encounter as you pass through his digestive system.
Cholesterol is needed in the body to:
•make up the structure of the membrane (outer layer) of every cell in the body,
•insulate nerve fibres,
•make hormones, such as sex hormones and steroid hormones, and
•make bile acids, which are needed for the digestion and absorption of fats.
'Good' and 'bad' cholesterol
Cholesterol cannot travel around the body on its own because it does not dissolve in water. Instead, it is carried in your blood by molecules called lipoproteins.
The two main lipoproteins are LDL and HDL.
•Low-density lipoprotein (LDL). LDL is the main cholesterol transporter and carries cholesterol from your liver to the cells that need it. If there is too much cholesterol for the cells to use, this can cause a harmful build-up in your blood. Too much LDL cholesterol in the blood can cause cholesterol to build up in the artery walls, leading to disease of the arteries. For this reason, LDL cholesterol is known as 'bad cholesterol', and lower levels are better.
•High-density lipoprotein (HDL). HDL carries cholesterol away from the cells and back to the liver, where it is either broken down or passed from the body as a waste product. For this reason, it is referred to as 'good cholesterol', and higher levels are better.
The amount of cholesterol in the blood (including both LDL and HDL) can be measured with a blood test.
Triglycerides:
Your doctor or nurse may also measure your level of triglycerides. Triglycerides are the fats you use for energy and come from the fatty foods you eat, and you store what you do not use in the fatty tissues of your body. Excess triglycerides in the blood also increase heart problems.
Blood cholesterol is measured in units called millimoles per litre of blood, often shortened to mmol/L. The government recommends that cholesterol levels should be less than 5mmol/L.
Evidence strongly indicates that high cholesterol levels can cause narrowing of the arteries (atherosclerosis), heart attack and stroke.
There are many factors that can increase your chance of having heart problems or stroke if you have high cholesterol. These are called risk factors.
•Some risk factors, such as an unhealthy diet and smoking, can be changed by altering your lifestyle.
•Some risk factors, such as having diabetes or high blood pressure, can be treated with medication.
•Some risk factors, such as having a family history of stroke or heart disease, cannot be changed.
Beneficial dietary fibre in capsules from real foods, including psyllium husks and seeds, flaxseed, carrots, broccoli, fenugreek, pectin, fennel seeds, prune juice and fig fruit! Ideal support for healthy digestion, bowel regularity and internal cleanse and detox. High in Omega oils (healthy fats) and other vitamins, minerals and nutrients.
This is Malee, the first elephant to be born at the OKC Zoo. It was a lot of fun to watch her interact with her mom and aunt in the Zoo's impressive new Asian animals exhibit. Even though she already weighs over 300lbs, she looks so tiny compared to her mom.
In this photo she is eating her mom's dung. I've heard that baby elephants do this not only because it's easier to digest, but also because it helps them establish the bacteria necessary for digestion. However, I could definitely be wrong about why she was eating dung.
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Senator Paul Doyle visited Oakridge Dairy in Ellington to learn about efforts by the dairy farmers to promote efficiency and renewable energy. H joined two other senators and Seth Bahler, a fourth generation farmer who took over Oakridge three years ago, for a tour of the current facilities, and learned about his extensive plans for the property, aimed at promoting efficiency and quality of life for the herd. A separate project is being planned to capture the naturally occurring methane in cow manure for conversion to electricity through a biochemical process called anaerobic digestion. (August 24, 2016) www.senatedems.ct.gov/pr/larson-160826.php
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Health Benefits of Turmeric (Curcumin):
Anti-Allergy
Anti-Cancer
Anti-Fungal
Anti-Inflammatory
Anti-Viral
Heals Wounds Fast
Helps Control Blood Sugar
Immunity Booster
Improves Digestion
Improves Memory
Prevents Tooth Decay
Prevents Alzheimer's Disease
Reduces Arthritis Symptoms
Reduces Risk of Heart Disease
Reduces symptoms of Depression
For more details:
Tree scale is caused by the digestion of usually rotting wood by scores of different fungal species. As the fungi digest the wood these scales develop on the outer surface of the wood. The scales vary greatly in size color and shape and some can become quite beautiful with alternating layers of color. This series taken at the Broughtons Wildlife Education Area near Marietta Ohio in Dec 2014
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
¿Es cierto que se puede cortar la digestión por irnos al agua tras el almuerzo?
miradasnaturales.blogspot.com.es/2012/07/corte-de-digesti...
Click the "All Sizes" button above (next, click on "Original Size") to read an article or to see the image clearly.
These scans come from my rather large magazine collection. Instead of filling my house with old moldy magazines, I scanned them (in most cases, photographed them) and filled a storage area with moldy magazines. Now they reside on an external hard drive. I thought others might appreciate these tidbits of forgotten history.
Please feel free to leave any comments or thoughts or impressions... Thanks in advance!
Germinando en casa
Propiedades de los garbanzos germinados:
- No producen gases durante la digestión.
- Son ricos en carbohidratos, fibra, calcio, proteínas, magnesio, potasio y vitaminas A y C.
PARA GERMINAR basta poner un poco de granos en una fuente amplia y cubrilos apenas con agua. Las semillas crecen gracias a la acción de la luz y del agua, así que necesitan iluminación suficiente, preferiblemente luz del sol. El agua deberá cambiarse diariamente, yo recomiendo entre 2 y 3 veces para evitar que se llenen de hongos y tomen olor fétido. Es necesaria la acción del oxigeno y del sol para hacer que la vida se abra paso desde el interior de la semilla. Los broten tendrán mayor concentración de nutrientes cuando alcancen los 3 cm. Se pueden consumir crudos o cocinar en guisos.
La Cocina de Marita: www.flickr.com/groups/lacocinademarita/
Many people are living each year acid reflux food. In fact, quit smoking a few believe your likelihood of acid reflux food can be on the rise and attribute your improve mostly on the modern day diet regime can be brimming with foods an excellent source of fat, sweets, level of caffeine and preservatives -- all meal factors that have been associated with acid reflux food.
Heartburn or acid reflux food is essentially considerable, typical heartburn symptoms, which usually arises while tummy items usually are shoved into the esophagi. This specific leads to strong sturdy acids for your digestion of food of meal and that is inside the tummy aches. When extended, your esophageal flesh could possibly be damaged once and for all.
The St collection of treatment, quite a few physicians commonly deliver to productively manage heartburn or acid reflux food is often a modify inside diet regime. Diet plan heartburn or acid reflux food you decide can be very very important to the others you have ever had, providing you with the opportunity avoiding virtually any intestinal issues which may be about acid reflux and much better general condition.
Selecting the acid reflux food you can eat for acid reflux
It is extremely overwhelming and complicated to choose the types of meal you can eat for acid reflux food. You think that this meal of which ache from the start trigger farther complicates the selection. In fact, ceremony get yourself a correct meal allergy or intolerance, and so look at through a prognosis of trial and error, consider some of the trouble acid reflux food stands out as the very best decision to actually chose the results of which can lead to a fix. Determine the best foods you can eat for acid reflux can be, therefore, the next coarse of action relative to restoration.
Lower, selecting and select acid reflux food
Whenever you simply select the acid reflux food an individual do away without of your regular diet regime, you should substitute the item with an ideal alternative, extra acid reflux food supplements or maybe some other solutions which mean your body doesn't generate some other issues due to not enough a specific nutritional or maybe nutritional business. To help talk to your physician before beginning a serious diet regime, as it might dangerously impact your wellbeing invest the drastically wrong judgments.
Anyone well being can be most significant, and painful pain and also other issues just before. The diet plan for heartburn or acid reflux food is essential, although doesn't deny the entire body the correct diet.
Modify your diet program through avoiding foods of which trigger acid reflux food
Many having acid reflux food might find reduction through avoiding foods of which trigger acid reflux. Reduction is usually a significant section of virtually any considerable diet regime, as it can make more foods out of your diet regime you have to add inches wide general having heartburn or acid reflux really should avoid excessive acid reflux food (such since fried foods, rich beef fat and high-fat milk products ) and foods having excessive chemical p content material.
Citrus some fruits just like lemons, a melon and grapefruits, and juices manufactured WWF these individuals usually are acidic and can trigger acid reflux. The acidic tomatoes and organic onions additionally incorporate excessive amounts of chemical p. Heartburn or acid reflux can even be brought about or maybe aggravated through, at the least, selected cocktails like soft drinks, java, their tea and many caffeinated refreshments. Chocolate bars are also accountable of leading to acid reflux food.
The correct you can eat to fight acid reflux food really should incorporate minimal acid solution included. Some situations usually are celery, apples, broccoli, cabbage, peas, peas and natural coffee beans. Like previously mentioned foods in the diet regime, a healthy sense of balance of acid solution inside the tummy is possible which will help prevent the item via heading back for his or her supplements and incredulously pleasant. Many of the beefs and cereals should also possibly be added to meal because factors of which help in digestion of acid reflux food.
A great diet regime to fight acid reflux would be to depart many foods of which irritate acid reflux food signs or symptoms. Meals that are hot and spicy or maybe having pepper included are likely to be excluded in the listing, as well as fruits and veggies that are particularly fuel. They are allowed inside the diet regime, given that they split your gastrointestinal tract regarding acid reflux.
It's unavoidable to give up a few of your best foods when you are in using a diet regime. But you can also uncover completely new foods while you investigate the correct meal you can eat for acid reflux. You have completely new favorite to increase your diet program you retain searching for meal you can eat to alleviate acid reflux food.
This is the best food can affect acid reflux food via health crown 1healthcrown.blogspot.com/2013/09/acid-reflux-food-7-food...
Intestinal microbiome, microflora of human small and large intestine, medical concept, 3D illustration
GettyImages 1196631691
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
FELIZ NAVIDAD... FELIZ DIGESTIÓN
Se trata de una pieza de envío navideño para felicitar las fiestas navidad a sus clientes y allegados. Una pequeña caja de cartón, en la que INSSEC desea a sus clientes “Feliz Navidad” y que en su interior alberga 12 sobrecitos de infusión digestiva a modo “calendario de adviento”.
Indicados para tomar después de las copiosas reuniones gastronómicas de estas fiestas. En la cara trasera de cada sobre INSSEC desea a sus clientes una “Feliz Digestión”.
Premio LAUS Plata 2009
Más información en: www.zorraquino.com/proyectos/marketing-directo/diseno-fel...
Among other properties of the jasmine flowers are: the improvement of digestion, adjuvant in the toxins elimination and the loose of weight.
La formulazione di questo prodotto è ispirata ad un antichissimo rimedio medicamentoso, la Teriaca, già utilizzata come rimedio universale dagli speziali all'epoca degli antichi romani. La preparazione e l'uso come rimedio universale di questo medicamento esplose letteralmente nel XVI secolo, soprattutto a Venezia, dove le sue rinomate spezierie riuscivano a soddisfare le richieste che provenivano da tutta Italia ma anche dall'estero.
Non è stato facile classificare questo prodotto in un'unica categoria di utilizzo: basandosi sulle esperienze passate infatti trova impiego sia nell'uso interno che esterno soprattutto come coadiuvante nelle irritazioni della cute e mucose. Assunto dopo i pasti è un eccellente amaro digestivo...CONTINUATE A LEGGERE LA STORIA QUI IN BASSO...
- Formula da 100 ml. € 13.50
A Base di
- MIRRA
- ALOE FEROX SUCCO
- CURCUMA
- ZAFFERANO
- CARLINA
- MANNA
- CASSIA
- ANGELICA
- RABARBARO
USO INTERNO
- Assunto dopo i pasti è un eccellente digestivo.
- favorisce il transito intestinale.
- Utile in caso di calcoli alla cistifellea.
- utile in caso di crampi, bruciore e dolori e allo stomaco.
- Problemi mestruali: consigliato in caso di irregolarità mestruale.
- Sintomi dell’influenza: per alleviare i sintomi caratteristici come brividi di freddo e malessere generale, consigliato anche in presenza di stati febbrili.
- Infezioni da vermi.
- Insonnia, specialmente se causata da problemi digestivi ed epatici.
USO ESTERNO
- coadiuvante nelle irritazioni della cute e mucose.
- Un impacco con la mirra composta Sfiamma ovunque.
- Ottimo collutorio utile in caso di gengive infiammate.
- Impacco con l’argilla verde lascia la pelle pulita e liscia.
STORIA DELLA TERIACA .. Panacea Per Tutti i Mali.
Teriaca. Per tutto il Medioevo e ben oltre il Rinascimento, fu la medicina più ricercata, tra le più citate e costose. Misteriosa quanto basta. Allora, senza le “Istruzioni per l’uso”, bastava attenersi alla saggia regola generale: “Maneggiare con cura”.
Serviva sempre una prescrizione medica. Lo spiegava la parola stessa: teriaca deriva da un vocabolo greco, “therion”, con il quale venivano indicate le vipere e gli animali velenosi in genere. Il femminile di “theriacòs” spiegava a cosa servisse: “Buono contro le morsicature degli animali”.
Un antidoto al veleno dunque. Si credeva che fosse una panacea per tutti i mali. Curava i morsi di vipere e cani ma diventava anche un formidabile ricostituente. Faceva bene alla vista, al fegato e ai reni. Serviva per l’insonnia, l’angina, le febbri maligne, le coliche addominali, le emorroidi, la tosse, l’ipoacusia e l’emicrania e le infezioni di tutti i tipi. Combatteva la lebbra e la peste. Guariva dall’epilessia e anche dalla pleurite. Frenava la pazzia e risvegliava gli appetiti sessuali.
Pieter-de-Jode-I-1585-1634-I-due-ciarlatani
Pieter de Jode, I due ciarlatani (1585-1634)
La ricetta cambiò nei secoli, dai quattro misteriosi ingredienti dell’antichità, mescolati a veleni e citati nel 1198 dal celebre medico Moses Maimonides, fino alle formule pubblicizzate dai ciarlatani nei mercati medievali. Per poi arrivare alla più nota lista degli ingredienti, approvata dalla Serenissima Repubblica di Venezia e ancora consultabile presso la splendida Biblioteca Marciana della città lagunare. Sette droghe semplici, mescolate con il veleno delle vipere e con la pregiata Malvasia, il vino dolce di Malta, Cipro e Rodi: Pepe lungo, Phu (valeriana) Oppio, Cinnamomo (la cannella) Zafferano, Mirrha, e Opobalsamo (balsamo orientale).
Il tipo di vino, cambiò in Spagna e altri paesi. L’opobalsamo rimase un miscuglio di difficile interpretazione. La carne di vipera fu una idea di Andromaco il vecchio, medico di Nerone, molto considerato nell’Età di Mezzo. Altri ingredienti furono tolti o aggiunti a seconda delle latitudini.
Gli speziali medievali ricordavano ai loro clienti le vicende storiche legate al prezioso polifarmaco. Spiegavano che era già in uso nel III secolo avanti Cristo negli ambienti medici di Alessandria d’Egitto. E sottolineavano un fatto storico accertato: per alcuni re dell’antichità lo studio dei veleni fu una vera e propria ossessione.
Cominciò Nicomede II di Bitinia, che ne analizzava con passione i componenti. Attalo III Philometore, re di Pergamo, che nel I secolo avanti Cristo mescolava le piante velenose con quelle buone. Diventò così competente sull’argomento, tanto da ordinare al celebre farmacologo Nicandro di Colofone (circa 150 a.C.) di scrivere due distinti trattati: Theriaka, sugli avvelenamenti da animali e Alexipharmaka, dedicato allo studio dei veleni vegetali.
La storia della teriaca iniziò però con un altro famoso antidoto: quello sviluppato da Mitridate VI Eupatore, re del Ponto (132–63 a.C.).
Il sovrano, che temeva di essere ucciso in una cospirazione, chiese al suo medico Crateua di studiare tutti i possibili tipi di veleno e anche i loro specifici rimedi. Crateua cominciò a somministrare al re piccole dosi quotidiane di una cinquantina di veleni diversi. Così Mitridate diventò immune da qualsiasi veleno allora conosciuto. Tanto che quando fu sconfitto da Pompeo Magno e volle suicidarsi, fu costretto a chiedere a uno schiavo di essere pugnalato a morte.
Dopo Nerone, anche l’ipocondriaco Marco Aurelio (121-180 d.C.), imperatore filosofo, al modo di Mitridate si premuniva dagli avvelenamenti, ingerendo dosi quotidiane della potente e costosissima “medicina”.
LaTriacaDiAndromacoPer tutto il Medioevo la teriaca fu molto utilizzata anche dai medici arabi. Giovanni Mesue Damasceno la descrisse “composta da quattro cose”. Il medico e grande filosofo Avicenna fu il primo a aggiungere altri componenti alla ricetta. Nel suo “Liber Canonis” spiegò che la teriaca era più o meno efficace in base all’età della composizione e paragonò la vita umana ai cambiamenti che negli anni subiva la medicina. Nel X secolo, il “Flos Medicinae Scholae Salerni” raccomandava il farmaco: “La teriaca è efficace per l’apoplessia (…) la pleurite (…) la fredda idropisia (…) il morto feto (…) l’epilessia”. Ma la ricetta della scuola laica salernitana veniva criticata nel 1150 da Bernardo il Provenzale, che accusava i medici campani di utilizzare la lobelia al posto dell’orobo.
Fatto sta che il mito di una unica medicina utile per tutte le malattie, sogno di ogni farmacologo e paziente, si sviluppò enormemente.
Le crociate e i commerci con l’Oriente di Veneziani, Genovesi, Amalfitani e Pisani portarono in Europa nuove spezie e nuovi veleni.
In tutta l’area mediterranea in quel periodo era da tempo conosciuto anche un altro antidoto per i morsi velenosi di serpenti, tarantole e scorpioni: la cosiddetta “terra sigillata di Malta”, raccolta dai Cavalieri ospitalieri nella grotta dove si diceva avesse dimorato San Paolo. Il fondatore del Cristianesimo mentre viaggiava verso Roma, nel 60 dopo Cristo, aveva fatto naufragio sull’isola. Trovò un riparo di fortuna in una grotta infestata da serpenti velenosi. Il santo però li scacciò senza essere morso: da allora il terreno della grotta fu considerato un antidoto ai veleni e l’Ordine dei Cavalieri di Malta iniziò a produrre e a vendere la medicina con specifiche sigillature che ne accertavano il luogo di provenienza.
L'interno della spezieriaLa preparazione della teriaca passò agli speziali nel 1223, quando un editto promulgato dall’imperatore Federico II di Svevia dal titolo “L’ordinanza medicinale”, separò la professione dei medici da quella degli “aromatari”, i futuri farmacisti, che presto si raccolsero in una apposita corporazione. Da un capitolare veneziano del 1258 sappiamo che la produzione della teriaca era già molto sviluppata. .
Ma il vero e proprio “boom” della medicina universale del Medioevo arrivò alla fine del Trecento. Dai 54 componenti utilizzati dalla ricetta di Mitridate, si passò ai 74 utilizzati dalla farmacopea spagnola.
La teriaca migliore, quella più rinomata e apprezzata, arrivava da Venezia. Per qualche secolo fu una importante voce dell’economia cittadina. Il commercio del farmaco diventò quasi un monopolio della città lagunare.
La preparazione dell’antidoto nel giro di qualche anno si trasformò in una cerimonia pubblica. Si svolgeva in piazza. Quasi una festa, una delle tante, che la Serenissima ospitava abitualmente. Per attirare meglio la vista del pubblico, chi mescolava e triturava le spezie e i veleni, era vestito con una casacca bianca e con pantaloni rossi. Una regola di trasparenza ispirata all’uso egiziano: la legge al Cairo prevedeva che i medicamenti più comuni, compreso l’hashish e l’oppio, si potessero confezionare in privato mentre la teriaca si doveva preparare in mezzo alla gente, nel tempio di Morestan.
La teriaca veneziana era la migliore di tutte. E costava cara, come ricorda un antico documento del monastero di Camaldoli, nel quale uno speziere benedettino giustificò la spesa sostenuta “per acquistare la triaca in su la fiera di Vinegia”.
I trocisci di teriaca (precursori delle moderne pastiglie) venivano confezionati seguendo le antiche regole di Galeno (129-199) i cui insegnamenti fecero scuola tra medici e farmacisti fino al Rinascimento.
La prima regola da seguire era il rispetto degli influssi astrali. La carne essiccata di vipera arrivava dalle femmine dei rettili catturati poco dopo il risveglio invernale sui Colli Euganei. Oltre al veleno, si doveva stare attenti a non utilizzare le vipere gravide. I veneziani uccisero talmente tanti rettili che sui Colli Euganei, nel giro di qualche decennio, le vipere scomparvero. Gli speziali le cercarono allora sui colli vicentini, poi su quelli veronesi e anche in Friuli. E quando i rettili velenosi non si trovarono più, misero in piedi anche allevamenti artificiali.
La teriaca veneziana era la più apprezzata. Quella prodotta in altre zone e considerata falsa, veniva gettata in modo plateale dal ponte di Rialto. Il miracoloso antidoto veniva esportato in Spagna, Francia, Germania, Grecia, Turchia e Armenia, sigillato in apposite confezioni e accompagnato da documenti che attestavano l’autenticità del prodotto.
Per raggiungere il massimo dell’efficacia, la teriaca doveva maturare per almeno 6 anni. Ma la medicina si poteva utilizzare fino a 36 anni dopo la data di preparazione. Si assumeva stemperata nel vino, nel miele o nell’acqua. Le classi abbienti usavano avvolgerla in una foglia d’oro. Andava però presa dopo aver purgato il corpo. I medici, che controllavano il lavoro degli speziali, sostenevano che dovesse essere utilizzata nei mesi caldi solo per casi molto urgenti. Meglio ingerirla in autunno, in inverno e in primavera. Il dosaggio variava, a seconda della gravità della malattia e dell’età del paziente, da una dramma, equivalente a 1,25 grammi, a mezza dramma.
La leggenda e la fortuna dell’antidoto buono per tutte le malattie durarono per secoli, fino all’età moderna. La teriaca continuò ad essere confezionata a Bologna nel corso del 1796 e a Venezia fino alla metà dell’Ottocento. A Napoli, nel 1906 veniva ancora prodotta e venduta secondo le antiche ricette.
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Si raccomanda di chiedere sempre il parere del proprio medico curante e/o di specialisti riguardo qualsiasi indicazione riportata.
Best Probiotic Help for Treatment of Irritable Bowel, Digestive Health, Constipation, Problems with Digestion Disorders, IBS Illnesses or Diarrhea after Eating.
"The dove is a ground feeder, reflective of keeping contact with Mother Earth, and the creative possibilities of the feminine energies on earth. Its diet is mostly seeds, but it will eat stones that accumulate in the gizzard to help with digestion. Those with a dove as a totem will find it beneficial that they eat bulk to aid their own digestive and creative processes."
Ted Andrews Animal Speak: The Spiritual & Magical Powers of Creatures Great & Small
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.