National Repository of Grey Literature 71 records found  1 - 10nextend  jump to record: Search took 0.00 seconds. 
Studium produkce lakázy vybranými druhy hub
Ovchynnikova, Oleksandra
The importance of lignin-degrading fungi and their ligninolytic enzymes has been well appreciated globally, because of their potential use in various industries. This bachelor thesis is focused on study of potential production of extracellular ligninolytic enzymes by brown rot fungi. In the literary review selected strains of brown rot fungi and its most studied ligninolytic enzymes are characterized. The use of laccase in various industries especially food industry are summarized. Activity of ligninolytic enzymes produced by brown rot fungi Laetiporus sulphureus, Serpula lacrymans, Gloeophyllum sepiarium, Phaeolus schweinitzii and Laetiporus montanus during submerged cultivation for 24 days was evaluated. Laccase, lignin peroxidase and manganese dependent peroxidase activities were measured spectrophotometrically. For all enzymes, the highest activity was observed on the 12 day. Selected fungi produced the most lignin peroxidase. Laetiporus sulphureus and Gloeophyllum sepiarium showed the highest values of enzyme activities. It has been found that the enzymatic activity of fungi depends on the geographical location and the specific habitat. Enzyme activities of the same strain taken from different locations were different.
Cobbova-Douglasova a Sato produkční funkce pro vybraná odvětví ČR
Franek, Jiří
This Bachelor thesis is concerned with the estimation of parameters of the Cobb– Douglas and Sato production functions for retail, food products manufacture and machinery and equipment manufacture sectors. The examined data comprised of real enterprise data obtained from the Amadeus database. For the estimation of the production functions, both non-linear least squares method (NLS) and ordinary least square method (OLS) were used and these estimates were created using the Gretl statistical software. Estimated parameters were compared with theoretical assumptions and their values were interpreted. For illustration of the estimated production functions, isoquant maps were constructed. Overall results and findings were summarized and compared in the discussion chapter and they were contrasted with results of comparable research.
Formulace podnikatelského záměru malého výrobního podniku
Ryant, Pavel
The bachelor’s thesis engages in formulation of business plan for setting up manufacturing company. This small family business has a great interest to bringing brand new products in bakery and confectionary sectors in Vysočina, Czech Republic. Founders should achieve the success thanks to skills, equipment and space, which they have had already available in advance.
Nové směry v technologii mražených krémů
Pastorková, Dominika
The bachelor thesis is focused on the production of ice cream. The thesis describes usage of raw materials and their influence on the quality of the final product. Ice creams are divided into several categories, depending on quantity or kind of raw materials, according to valid legislation. Simultaneously, the thesis shortly pursues a history of ice cream and progressive developing technologies, which facilitated its production. There is mentioned modern methods of processing ice cream, including usage of the new ingredients. In conclusion, the thesis describes current trends in serving any kinds of frozen desserts (gelato, frozen yogurt).
Czech Agriculture Food Inspection Authority Annual Report 2019
Státní zemědělská a potravinářská inspekce
Annual report includes these chapters: introduction by Director General, control activities, laboratory activities, certification, legislation, cooperation with other public bodies and institutions in the Czech Republic, quality management systém, international relations, public relations, human resources, financial management report, conclusion.
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Czech Agriculture Food Inspection Authority Annual Report 2018
Státní zemědělská a potravinářská inspekce
Annual report includes these chapters: introduction by Director General, control activities, laboratory activities, certification, legislation, cooperation with other public bodies and institutions in the Czech Republic, quality management systém, international relations, public relations, human resources, financial management report, conclusion.
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Czech Agriculture Food Inspection Authority Annual Report 2017
Státní zemědělská a potravinářská inspekce
Annual report includes these chapters: introduction by Director General, control activities, laboratory activities, certification, legislation, cooperation with other public bodies and institutions in the Czech Republic, quality management systém, international relations, public relations, human resources, financial management report, conclusion.
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Czech Agriculture Food Inspection Authority Annual Report 2016
Státní zemědělská a potravinářská inspekce
Výroční zpráva obsahuje úvodní slovo ústředního ředitele SZPI, kapitoly o kontrolní, laboratorní a certifikační činnosti SZPI, činnosti SZPI v oblasti legislativy, spolupráce s ostatními úřady a institucemi ČR, systému managementu kvality, kapitoly o mezinárodních vztazích, vztazích s veřejností, kapitoly o lidských zdrojích, zprávu o hospodaření, shrnutí.
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Monitoring equipment for fermentation processes using the thermodynamic sensors
Jáneš, Pavel ; Búran, Martin (referee) ; Adámek, Martin (advisor)
The bachelor's thesis is focused on the design and implementation of a prototype device that is to be used to monitor fermentation processes in the food industry using thermodynamic sensors. The work contains a brief description of fermentation processes in the food industry and also possible methods of their monitoring. It also deals with the principle of the thermodynamic sensor and the description of the ESP32 microcontroller, which is the core of the prototype. Subsequently, it deals with the design of a prototype, including a program for ESP32, which is able to monitor the fermentation process using a pair of thermodynamic sensors and send the measured data to the cloud service ThingSpeak, to a personal computer or store them in Flash memory. Furthermore, the work deals with testing in experimental measurements, in which fermentation processes were monitored with the prototype.
Purchasing strategy of a company
ZECHOVSKÁ, Zdeňka
The topic of this bachelor thesis is the Purchasing strategy of a company. The theoretical part of this work first defines the area of the purchase being made, the process and managing of the purchase. The last chapters of the theoretical part focus on the description of individual parts of purchasing strategies. The practical part of this bachelor thesis analyzes the purchasing strategy of a selected company operating in the trade of foodstuffs, namely the trade with French cheeses. Based on the results of this analysis, there are options suggested for improving the pur-chasing process in the conclusion of this work.

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