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Trh funkčních potravin ve městě Brně
Rubíčková, Hana
This thesis deals with functional foods and their importance in nutrition of inhabitants. The aim of thesis is to characterize the specifics of the functional foods market, demand shaping and to map the availability of a particular functional food, which is important for the health and quality of life of the inhabitants of Brno. The theoretical part defines the concept of functional food, the importance and types of functional food, including the local and world market. The practical part describes the distribution channels of the city of Brno and evaluates the primary research of the availability and prices of a particular functional food.
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Functional foods and their application on regional food market
NACHÁZELOVÁ, Nikola
The aim of the bachelor thesis was to characterize the contribution of functional foods to human health and to formulate an effective procedure for introducing functional foods into the regional food market using marketing mix tools. A questionnaire survey was carried out for the thesis to determine whether the inhabitants knew functional foods. As a result, it was found that the majority of the population do not know the concept of functional foods and their health effects. Based on this data, a solution was proposed to inform people about these foods and how to increase their sales.
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Fiber intake in developed countries and possibilities for its increase in population
Ježková, Kristýna ; Pejšová, Hana (advisor) ; Křížová, Jarmila (referee)
This diploma thesis deals with fiber intake and possibilities of its increase. The main aim of the thesis is to evaluate the actual intake of fiber in the population and to find out whether people actually know what fiber is and what should be its daily intake. The theoretical part is focused on fiber itself. It describes its characteristics, distribution, properties and sources. The effect of fiber on human health and the consequences of insufficient or excessive fiber intake are discussed as well. The practical part is focused on the real intake of fiber in the population. It is done in the form of a questionnaire survey, in which I try to find out what knowledge of fiber people have, but also how often they consume foods containing fiber. Most of the questionnaires were handed out to customers of one unnamed pharmacy and healthy nutrition center in Prague and other passers-by. Altogether, I managed to collect 84 questionnaires. The questionnaire results show that vast majority of respondents have an idea of what fiber is and which foods contain it most; however, they do not know what the recommended daily intake is. Still, half of the respondents think their diet includes enough fiber. The fiber intake in men and women was not much different. The most significant difference was in the...
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Funkční potraviny a možnosti zvýšení jejich spotřeby
HIRKOVÁ, Eliška
The aim of this thesis is to define the contribution of functional foods for human health and formulate an effective introduction procedure of functional foods for the regional food market using marketing mix tools. The practical part is done in cooperation with ALIMPEK al. s r. o. The company is trying to introduce a new product to the customers (bread, which contains modified flax) and present its health benefits. Questionnaire survey confirmed, that the consumers are aware of the impact that food has on human health and are inquiring its specific effects. The source of the information that affects the customers mostly is the internet (unprofessional publications) and etiquette of the product. Consumers are aware that flaxseeds are beneficial to health, but they could not list the specific effects. It was further found that consumers do not know the composition of the bread they buy. Based on the data and information gathered, possible solutions that could lead to increased consumption of selected functional foods were proposed.
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Význam a využití rodu Bifidobacterium
Křupalová, Alena
This bachelor thesis titled The meaning and use of the genus Bifidobacterium is divided into three main sections. The first one is dealing with the characteristics of the genus Bifidobacterium. It summarizes taxonomic status, morphology, growth conditions and characteristics of bifidobacteria. There are the most important representatives of this species too. The second section is focusing on microbiological and also analytical determination of bifidobacteria. Cultivation conditions, culture media and analytical methods are depicted under this part. The third section describes the use of the genus Bifidobacterium in practice, which is primarily related to the beneficial effects on human health.
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Sója jako funkční potravina
Hložek, Marek
European consumers compared with Japanese are getting acquainted with these innovative foods that are known as functional. This bachelor's thesis discusses the soybean as a functional food that contains a large amount of ingredients positively affecting human health. In the first part of thesis are the functional foods generally characterized and the active ingredients of these foods and some other major vegetable substances are described herein. Phytoestrogens, which are highly prized ingredients and form an important part of human nutrition, are together with other physiologically active substances described in the second part. There is also generally characterized soya, its chemical composition and reasons for the genetic modification of plants. The last part deals with the effect of soy on human health and with soy as allergen.
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Potravní vláknina
Moudrá, Marie
This bachelor thesis deals with the issue of dietary fiber. Introduction is focused on the development of the concept of dietary fiber and the definition. Dietary fiber is one of the valuable ingredients of functional food. Furthermore in this thesis is incorporated distribution of dietary fiber and its composition. Part of the thesis is devoted to the positive and negative health effects of eating fiber, whether sufficient or insufficient quantities, in association with various diseases. Finally, there are also mentioned as important sources of dietary fiber, the recommended daily intake for adults and children and methods of analysis used nowadays. The main aim of this thesis is produce a summary information of this topic.
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Flavonoidy jako nutriceutika
Janková, Iva
The bachelor thesis focuses on flavonoids in terms of active food ingredients. In the first chapter are information about functional foods, such as history, characteristics, some examples etc. Furthermore, this work deals with active food ingredients, a nutraceticals. There isn´t only clarification of this term, but also others such as probiotics, prebiotics and fiber. Last is the main theme of this work, flavonoids and their chemical structure, subclasses and significant representatives, health effects and possible future aplication.
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Biologicky aktivní látky ve funkčních potravinách
Poštulková, Žaneta
The essence of this bachelor thesis is to describe food with beneficial effects on human health or the issue of the functional food. In the introductory part is in detail examined the terminology and historical development of functional foods. The next section describes some general types of civilization diseases and the overall importance of this food. The largest part of this work is focused on the individual groups of biologically active substances, namely probiotics, prebiotics, symbiotics, antioxidants, dietary fiber, fat components, amino acids, peptides, proteins, mineral components and important plant substances. The final part of this work is focused on specific functional foods, specifically on garlic, onion, olive oil, and milk and dairy products.
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Analýza biologicky aktivních látek ve funkčních potravinách - flavonoidní látky
Pavelicová, Kristýna
Bachelor thesis entitled Analysis of Biologically Active Compounds in Functional Foods - Flavonoid Substances deals with the characterization of functional foods, their main aspects, agents and impact on human health. It also describes how flavonoids in terms of chemical structure, so the occurrence of a positive effect on the human body. The last chapter discusses the methods used for the analysis of flavonoid compounds.
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