National Repository of Grey Literature 15 records found  1 - 10next  jump to record: Search took 0.01 seconds. 
Selected issues of food quality in 1950–1970
Franc, Martin
The study focuses on three major issues of food quality in Czechoslovakia in 1950–1970. First of all it addresses the issue of food substitutes, which started spreading especially during and after World War II. Another major topic of the study deals with the crisis of the system of quality standards at the beginning of the 1960s, when numerous deviations from the specified ingredients and food-processing technology were permitted for cost-saving reasons. The massive wave of exemptions undermined the entire standard food quality system and its consequences were very hard to overcome.
Quality assessment of gluten-free foods with a focus on pastries
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
Application of new legislation on the labeling of food products into the Czech Republic
Labels used on refreshments provide consumers simple, comprehensible and consistent information about packaged foods and enables them to make wiser choices. Food packages contain a link between agricultural commodities and consumable forms of food known to consumers. Labels act as a silent selling point through distinctive brands since it help the customers choose between products and keep a check on the amount of foods they are eating that are high in fat, salt and added sugars for example. Secondly, it facilitates the identification in the barcode system. The aim of this work is to compare refreshments from different sectors of the food industry from the view point of current legislation in European Union and Czech Republic. The comparison was carried out by selecting refreshments sold in Czech Republic compared to Belgium. On the basis of information gathered from the labels and questionnaire we can assess the importance of labeling when packaging products for consumer. Some local differences were recorded, eg in the case of minced meat sold in Belgium there were 4 certification logos; in the Czech Republic, on the other hand, the meat content of ham or packaged salami was stated. The questionnaire survey showed that consumers mostly follow the information on the labels, differently when buying food and monitoring the information on the labels by women and men, the age and education of respondents, and the nationality in this case almost does not matter. The results show that food packaging and labeling information needs to be given much higher attention from both parties consumers and manufacturers.
Diet quality impact on growth and survival of freshwater zooplankton species
Sýkorová, Veronika ; Sacherová, Veronika (advisor) ; Nedbalová, Linda (referee)
Food quality has a significant influence on freshwater zooplankon. It influences its growth rate and development generally. By quality we understand a certain stoichiometric ratio of the main biogenic elements (carbon, nitrogen, phosphorus) in the biomass of food. Ecological stechiometry is helping to understand the balance of chemical elements in ecological interactions and processes. Freshwater zooplankton consists mostly of two groups of organisms: rotifers (Rotifera) and crustaceans (Crustacea) - cladocerans (Cladocera) and copepods (Copepoda). Each of this groups requires different quality of food. Most of filtering cladocerans are fast- growing organisms, which need a phosphorus-rich food for their fast development (small C:P ratio in food) and vice versa for most of the copepods. The food offered is not always ideal for all members of zooplankton, that is why various pre- and post- absorptional mechanisms developed to help them to cope with unsuitable food. The ability to survive unvafourable conditions is closely linked to the zoolpankton's reactions to unsuitable C:N:P ratio in its food. The C:N:P ratio in food of zooplankton also influences the species distribution in water bodies. Key words: stoichiometry, food quality, zooplankton
Products with Protected Designations of the European Union and Their Position in Regional Tourism
Licková, Kamila ; Kalábová, Markéta (advisor) ; Abrhám, Josef (referee)
The master thesis deals with products with protected designations of the European Union. The main objective of the master thesis is to evaluate the importance of the chosen product with protected designation of the EU in regional tourism and analyse the perception of the product by a producer and by tourists. The sub-objective is the description of the European system of food labelling. The thesis is divided into five main chapters. The first part explains basic concepts which are related to the thesis. The second chapter introduces the best known food quality labels. Greater attention is devoted to the description of the food protection system of the EU. The third chapter deals with the characteristics of the chosen region Beskydy-Wallachia. The second part of this chapter is focused on the chosen protected product Štramberské uši. The forth chapter includes a structured interview with the chosen producer of Štramberské uši and a survey research, which was conducted in two phases. The last chapter contains the evaluation of the implemented survey. The main finding of this thesis is the fact that a relatively high percentage of respondents know the product Štramberské uši. An interesting finding is the fact that only a small portion of them know that the product Štramberské uši is the holder of the protected designation of the European Union. The chosen producer of Štramberské uši sees the main benefit of the label in greater publicity. Among problems he ranks the enforceability of the label and lack of general promotion of Štramberské uši.
Determination of toxic elements in wines
Hajdučková, Iva ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
The aim of this study was to determine the occurrence of selected toxic elements in wine. The theoretical part described technology of wine production and selected toxic elements (cadmium, lead, copper, zinc, nickel and chromium) in the terms of their impact on wine quality and their effects on the human organism. It provides an overview of instrumental analytical methods, which can be used for the analysis of toxic metals. In the experimental part inductively coupled mass spektrometry technique was used for the analysis of wine samples. The measured values are statistically processed and compared with current legislation.
Brand of qulity for food
Partynglová, Hana ; Hykš, Ondřej (advisor) ; Kořánová, Helena (referee)
The aim of this thesis is to define the concepts of food quality and brand quality. The thesis provides an overview of the current status of the most important and famous quality brands in the food market in the Czech Republic. The thesis maps about the quality of food and the perception of quality brands for food among czech consumers via a questionnaire. Write recommendation for consumers and producers. Results showed that the most important factor when choosing food is flavor. The most famous brand of quality is Klasa. The results showed low consumer awareness of quality brands.
Food quality on the Czech market and its perception by consumers
Nováček, Jiří ; Zeman, Jiří (advisor) ; Filipová, Alena (referee)
The aim of this bachelor thesis is to discover how consumers perceive food quality on the Czech market. The first chapter defines what food quality means, captures the legislative framework of food safety and explains nutritive value and sensory quality. The second and the third chapter are dedicated to the analysis of quality marks and tests of food quality, respectively. The last fourth chapter presents the results of the questionnaire survey.
Food safety
Vrabcová, Kateřina ; Filipová, Alena (advisor) ; Zeman, Jiří (referee)
In the diploma thesis I was dealing with the issue of food safety in the Czech Republic and labeling of meat products. In the practical part were carried out two surveys, public opinion poll and survey of proper labeling of meat products. Opinion polls were attended by 462 consumers and analysis of proper labelling was subjected to 489 meat products in select retail chains in Prague. Survey results of labeling of meat products were not very positive, but can be expected to improve, as well as enhancing food safety.
Quality and hygiene systems and their differences
My bachelor thesis describes, evaluates and compares the most common systems of quality and hygiene of food. It defines terms such as food quality and food hygiene (food safety) and focuses on implementation of HACCP system into food industry. It also deals with ISO standards used in food industry and standards approved by GFSI (that means standards BRC and IFS).

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