National Repository of Grey Literature 158 records found  1 - 10nextend  jump to record: Search took 0.01 seconds. 
Hodnocení kvality mléka pro výrobu sýrů
Dospivová, Kateřina
Milk can be described as a food that contains almost all the nutrients needed for life. The main component of milk is water and other components of milk include proteins, fats, carbohydrates. In smaller quantities also vitamins and minerals. With the advancement of modern technology, we are also offered new possibilities for the determination of individual parameters. These new methods are offer faster and it have more accurate results compared to the reference methods, which are for example the Kjeldahl method for protein, the Röse-Gottlieb method for fat and polarimetry for carbohydrates. Due to the deterioration in the dietary habits of an increasing proportion of the population, food fortification is being used to help maintain proper intake of essential nutrients and thus prevent various diseases. At the same time, new ways of preserving food are being developed that are more respectful of nature but also more beneficial to the consumer. These include, for example, edible packaging or treatment of raw materials other than by heat treatment.
Skladba gastronomického odpadu ve vybraných provozovnách Jihomoravského kraje
Vojáčková, Eliška
The aim of the work is to obtain data from selected establishments in the South Moravian Region and to evaluate the obtained data. In the theoretical part, the legislation concerning the collection and processing of gastronomic waste is researched. Furthermore, the collection procedures and the containers into which the waste is placed, as well as the collection and the technology used for this type of waste are presented. The last point is the treatment of catering waste either aerobically or anaerobically - that is, composting or in biogas plants. The individual types of treatment are described in terms of the process, the influencing factors and the occurrence in the Czech Republic. The practical part contains data obtained in selected plants in the South Moravian Region. These data were obtained by weighing the waste for three months during the preparation and consumption of food. The observed data were evaluated and compared with each other with subsequent discussion in the establishments where the waste goes next.
The importance of liver consumption in human nutrition
Hájková, Rozálie ; Dostálová, Jana (advisor) ; Jůzl, Miroslav (referee)
The bachelor thesis addresses the importance of liver consumption in human nutrition. The theoretical part describes the nutritional composition, compares the differences between livers of various animal species, and presents possible forms of liver consumption with their nutritional benefits and potential health risks. A separate chapter is devoted to possible reasons for not consuming liver. In addition to some health contraindications, these include common myths related to liver and its excessive content of harmful substances such as heavy metals or antibiotic residues. The first objective of this thesis was to determine the availability of liver and liver-containing foods in the Albert hypermarket. Here, 29 different foods were found, of which only two were chilled liver. The rest consisted of liver dumplings and soups containing them, canned cod liver and frozen mixed offal. However, the most common food containing liver was pâté, with 17 different varieties. Hence, these products are the focus of the following objective: to compare the composition and nutritional values of liver-containing pâtés. Significant differences were found, particularly in the fat and protein content and, in terms of ingredients, in the percentage of liver, the addition of cheaper meat substitutes and the number of...
Influence of selected types of food on changes in the composition of the intestinal microbiome
Šantavý, Tomáš ; Němcová, Andrea (referee) ; Ryšávka, Petr (advisor)
The master's thesis focuses on determining the influence of selected types of food on changes in the intestinal microbiome composition. Dietary composition plays an important role in controlling intestinal microbial populations, including the prevention and treatment of certain diseases. In order to evaluate the effect of daily consumption of fruit-vegetable smoothie on the human intestinal microbiome, changes in the intestinal microbiome at the beginning and after 14 days of intervention were compared. The experimental part was attended by 10 men and 10 women aged 35-45 years, who were evenly divided into 2 groups. The first group of participants consumed a combination of orange, dried turmeric and ginger. The second group consumed a combination of apple, carrot and lemon juice. DNA isolation from stool samples followed by a quantitative PCR method was used to detect differences in the intestinal microbiome. After 14 days of consumption of the fruit-vegetable smoothie, specific changes in the phylum Firmicutes, Bacteroidetes and the genus Lactobacillus, Bifidobacterium were observed. After statistical evaluation of the obtained results, the differences were not detectable at a statistically significant level (p-value > 0.05).
Produkce, zpracování a nutriční vlastnosti ovčího masa
Ryvolová, Jana
The bachelor's thesis focuses on the issue of production and technology of lamb and mutton meat processing. Meat production and consumption now and in recent years is described in the introductory chapter. Individual breeds are divided according to utility focus. The following chapters deal with a theoretical view of the breeding, nutrition and reproduction of sheep. Technological processing for the purpose of obtaining meat begins with the breeder preparing for transport to the slaughterhouse. The next steps are pre-slaughter operations, stunning and slaughter itself. The influences on the final quality of the meat are also mentioned. Chemical and nutritional properties are described with a focus on the most important components of sheep meat, their usability and benefits for the human body. The final part of the thesis summarizes the sensory and microbiological quality, culinary processing, including various methods of heat treatment and the most famous sheep dishes popular across all continents.
Porovnání zastoupení mastných kyselin u přírodních a bio jedlých rostlinných olejů
Pevná, Markéta
In my bachelor thesis I am especially focused on the composition of oils. I also write about its importance in a human body and its production process. I describe the structure of fatty acids and the role of lipids in metabolism too. For experimental analysis I chose five different organic and natural oils, which I compare in aspects of fatty acids composition by gas chromatography. From the results of the total fatty acid content it can be stated that almond oil contained 0.97 g/g in organic and non-organic variant, grape seed oil in organic and non-organic variant 0.99 g/g, coconut oil in organic variant 0.33 g/g and nebio variant 0.64 g/g, evening primrose oil in organic variant 0.92 g/g and nebio variant 0.96 g/g and argan oil in organic variant 0.91 g/g and nebio variant 0.98 g/g.
Lead isotopes distribution in selected podzol profiles
Václavková, Anna ; Mihaljevič, Martin (advisor) ; Strnad, Ladislav (referee)
Lead (Pb) as one of toxic elements occurs naturally in nature. Its use in metalurgical activities, mining and combustion of coal, waste incineration and use as a additive to gasoline in the past has endangered environment and health of oranisms. We determined the Pb isotopic composition in two podzol profiles, in a forest and nearby a road, using ICP MS. Based on the 206 Pb/207 Pb vs 208 Pb/206 Pb ratios we assesed the main source of Pb in O, Ah, Bhf, and Bf horizonts in both soil profiles and Ep horizont from profile P2 to be coal combustion. The source in eluvial Ep horizont from profile P1 and C horizonts originated in lithogenic Pb with values 206 Pb/207 Pb 1,126; 1,198 and 1,193. From Pb isotopic ratios we can conclude that during podzolization antropogenic Pb move to the deeper parts of soil profiles.
Mastic Asphalts
Škorík, Michal ; Dašek, Ondřej (referee) ; Hýzl, Petr (advisor)
This bachelor‘s thesis aims to closely showcase the knowledge of mastic asphalt. The theoretical part describes history, consistency of the mixture, production process and technique of application including the newest trends. The practical part includes the assessment of bulk density altogether with the functional tests of stiffness modulus and the resistance to low temperatures for the sample of mastic asphalt with polymer modified asphalt.

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