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Konzervace potravin - historie a současnost
 Mojdlová, Veronika
Goal of this bachelor thesis Food preservation - past and present, is to create an overview of methods that have been used for food preservation in the past, and which are used today. Some of the methods were used in ancient times to apply today, however, are improved and streamlined. The thesis also lists and describes the various ingredients, such as water, fats and proteins. Many effects act at these components and this has resultis in sensory and quality changes in foods. It identifies microbial agents and also that are not, which are also very significant proportion of the poor quality of food. A significant part of the thesis is devoted to specific conservation methods that destroy microorganisms directly or inhibit their growth. At the end, the packing materials, which play an important role in preventing secondary contamination of food.
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