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Pivovarské technologie v ČR a ve světě
Hambálková, Pavlína
The bachelor's thesis focuses on beer production technology in the Czech Republic and around the world. It is divided into theoretical and practical parts. The theoretical part describes the history of beer from its origins to the present day. The production technology is elaborated, including the raw materials and processes used. It particularly focuses on the phenomenon of Czech beer, its characteristics and uniqueness compared to other products. The practical part presents data from sensory and analytical measurements of selected bottom-fermented beers. The aim of the thesis was to analyze the literature and compare the quality of Czech lagers with a group of foreign beers. The highest rating in sensory analysis was awarded to Pilsner Urquell, which had the most points in all selected parameters, positively correlating with the quality of raw materials and production technology of this beer and the popularity of Czech lagers in our country.
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Výroba piv s ovocnou příchutí a jejich senzorické hodnocení
Burianová, Eva
The theoretical part is focused on the description of the raw materials that are necessary for the production of beer with a fruit component. The beer production technology is outlined. Breweries and microbreweries that offer fruit beer in their portfolio are also mapped in the literature research. The practical part was focused on the production of fruit beer, when a beer containing basic ingredients (malt, hops, yeast, water) was produced and a fruit compo-nent in the form of puree (passion fruit, mango) was subsequently added to it. The beer was subsequently subjected to analytical and sensorial evaluation. For all samples, the volume and weight alcohol content, real and apparent extract and original wort extract were deter-mined using the FermentoFlasher device. As part of the sensory analysis, when appearance, drinkability, aroma and taste were evaluated, samples flavored with passion fruit achieved the best results.
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Comparison of selected quality indicators of beers produced by different technologies
BUDÍN, Dominik
The bachelor thesis deals with the comparison of selected qualitative indicators beers produced by different technologies. The practical part is focused on the comparison of ten top-fermented beers from different industrial breweries, microbreweries and home breweries production. The individual beer samples were sensory assessed on the basis of subjective evaluation among ten evaluators. Respondents rated the following using a questionnaire bitterness, drinkability, aroma, flavour intensity and overall impression of the sample. At the answers of the respondents, graphs were drawn up and then evaluated and described verbally. In the research part of the bachelor thesis it was found by qualitative research, which top-fermented beers are preferred by men and conversely, which beers are preferred by women.
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Ohrožení ekonomických zájmů EU v Jižní a Střední Americe.
Frýda, Jiří ; Opatrný, Josef (advisor) ; Kovář, Martin (referee) ; Barteček, Ivo (referee)
The dissertation analyses the threats to economic interests of EU in Latin America - mostly focused on MERCOSUR's countries. Both regions share history, cultural and social bonds which were interrupted by the Cold War. During this period was Latin America a natural zone of interest of the United States (similarity with East Europe and USS R). The fundamental event is the end of bipolarity. The dissertation is mostly focused on one decade between 2003-2013. The three main chapters define the concept of economic security, the relationship between the EU-Latin America on the background of the historical insight and third main chapter analyses China's engagement in Latin America. In the post-Cold War period came a significant paradigmatic shift in the perception of economic security/vulnerability. Considering the asymmetry of relations between the two regions, we analyze a historical background, including the so-called "shared values" that partially (but not entirely) can be challenged. Relations between the two regions are viewed as highly pragmatic with a strong emphasis on trade ties. China as a new element in the region, where traditionally has competed the United States and Europe, is the core topic of the main third chapter. Latin America isn't perceived as a single region, but it is consider in...
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Differences in the resolution of sea territories conflicts in areas with energy resources
Bančanský, Andrej ; Karlas, Jan (advisor) ; Parízek, Michal (referee)
Energy security is an important phenomenon of the contemporary world. A significant number of oil and gas reserves are located on the seabed. Expansion of oil and gas drilling to deeper and from shore more remote locations can again raise the question of ownership of these deposits. On one hand, there are regions of the world where these disputes over borders of maritime territories escalate into a series of clashes and incidents. On the other hand, there are other areas where states can settle their disputes and cooperate on drilling. The goal of this study is to determine which factors lead to the fact that particularly in the South China Sea disagreement about the boundaries of maritime territories results in the escalation of disputes in comparison with the regions of the North Sea and the Caribbean Sea, where disputes are solved or minimized. These factors are represented by six variables, which are based on three theories: a realist, idealist and constructivist theory of international relations. The first part of this study describes the historical development of current international maritime law with regard to the territorial division of the world's oceans. It is followed by a description of three case areas. The second part deals with the theoretical foundations of the examined factors. In...
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Contemporary technology of clay bricks production - possibilities and perspectives
Polláková, Lenka ; Pavelka, Oldřich (referee) ; Sokolář, Radomír (advisor)
In the theoretical part, this diploma thesis deals with brick production, basic raw materials for brick production and the technological process of production itself. It also focuses directly on the fired brick, its legislative requirements and manufacturers who currently produce this brick in the Czech Republic and Slovakia. The possibilities of current manufacturers are assessed in the practical part, especially in terms of salinity, mineralogical composition and behavior during firing of their production mixtures. As last the optimal firing temperature of the available mixtures is designed to achieve ideal parameters as frost resistence, strenght, appearance etc.
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Možnosti použití vybraných kvasinkových kmenů při výrobě nízkoalkoholického piva
Kovář, Pavel
In my bachelor thesis with the topic 'Possibilities of the use of chosen yeast strains in the production of low-alcoholic beer' I was mainly dealing with genetically modified yeast strains with a limited ability to produce ethanol. Furthermore, I described other methods of the production of low-alcoholic beer. The thesis includes information about the structure of the yeast cell and a description of metabolism, form the perspective of the most significant nutrients, and the production of ethanol. The propagation of yeast cultures and their storage were also mentioned. The ingredients needed for the produc-tion of beer with a focus on the characteristics important in the production of low-alcoholic beers.
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Technologie výroby trandičních jídel Kareliijské oblasti Ruska
Gladkaia, Iuliia
The Objective of the Bachelor Thesis is to develop a knowledgebase of literature dealing with Republic of Karelia in Russia, preparing their traditional meals and dishes that are been passed through generations and finding out total sensory acceptability. The first part is focused on particularities of the Republic, summarize conditions of making traditional dishes and describe fundamental ingredients. The second part relies heavily on practical sensory assessment of chosen meal. In the institute of Food Technology where “kalitki” is cooked – a dish made of rye-wheat pastry with potato or cottage filling, special sensory questionnaire was made to complete it & the task was performed by 10 trained students. External and internal points were evaluated, 80 % of students preferred potato filling over cottage filling because it was softer and they have found it more delicious. All results were processed graphically and from the descriptive method that visible in this traditional pastry is sensory good and generally acceptable by czech consumers too.
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Charakteristika jakosti nealkoholických nápojů z hlediska jejich nutriční hodnoty
Turková, Michaela
The theme of this bachelor thesis is „Characteristics of the quality of soft drinks in terms of their nutritional value“. In this thesis, we can find a division of soft drinks according to technological and legislation, furthermore basic raw materials for their production or basic technological processes of selected beverages. The thesis summarizes the requirements for the quality of beverages, their labeling, packaging and market launch. It presents customer knowledge - what influences their purchasing decisions. The thesis deals with the consumption of soft drinks in the Czech Republic and in the world. It compares the most popular drinks, describes their composition, their nutritional values, and the positive or negative effects of individual beverage ingredients. In conclusion, the recommendations for consumption are presented and summarized.
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Muffiny-moderní pekařský výrobek
Šafářová, Petra
Bachelor’s thesis „Muffins – modern baker’s product“ is devided into three parts. In the first part there is a description of characteristics, history and ingredients of muffin production. The second part is concentrated on production itself. And in the third part, practical one, you can find the evaluation of consumption research, composition of six recipes and interpretation of baking experiment with the use of five raising agents. The best muffins were with the use of winestone.
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