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Ovlivnění stability šťávy zeleného ječmene pomocí obsahových látek z vybraných rostlinných druhů
 Juříčková, Jana
The thesis „Affecting the stability of the juice of green barley using the content substances of selected plant species“ is usage of green barley substances, the green barley juice production and its stabilization with various plant extracts. In the theoretical part the aim is to define young green barley, important substances in the plant and how to obtain them, which plant extracts and preservation methods are used in barley juice production. The practical part of this thesis is about cultivating green barley in laboratory conditions, its processing with plant extracts addition and the effeciency monitoring for 3 weeks. Plant extracts have antimicrobial activity against various microorganism, and so the extracts are suitable for juice preservation. Moreover the extracts help to preserve the nutrients in the juice.A microbiological risk assessment was performed on a samples with the plant extracts and a microbiological evaluation was done in a stastistical analysis software. The result from the microbiological evaluation the most effective against microorganisms was Silybum m. extract.
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Stabilita šťávy zeleného ječmene pomocí silic vybraných rostlinných druhů
 Juříčková, Jana
Bachelor theses is themed Stabilization of juice a young barley with the use of essential oils of different plant species is focusing on the substances contained in a young barley, its cultivation and process of juice production and a use of essential oils for juice stabilization. The theoretical part it is dealing with cultivation and processing of a young barley then the different plant species and preservative properties of the essential oils. The practical part is focused on barley cultivation in laboratory conditions processing and a use of essential oils. Essential oils are from the conservation point of view a very valuable material and they are beginning to more widely use. In this project were used essential oils of different plant species and it fennel (Foeniculum), cinnamon (Cinnamonum), lemon balm (Melissa) and mint (Mentha). After adding the essential oils at the samples was carried out sensory evaluation and processing of the results.
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