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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Probiotické mikroorganismy ve fermentovaných mléčných výrobcích
 Andrýsková, Martina
Probiotics are living microorganisms with positive impact on consumer health if consumed in adequate amounts. The disadvantage of probiotic microorganisms is its considerable instability. Due to increasing demand for probiotic foods created pressure on the quality of these products. This thesis called Probiotic microorganisms in fermented milk products, examines how the quality is affected by customer behaviour. The effect of temperature (4 °C and 10 °C) and storage time for the number of lactic acid bacteria and bifidobacteria in fermented milk products (yoghurt and kefir milk) was examined by cultivation methods. The number of beneficial bacteria in baby food was also specified. Based on the results of this experiment it can be said, that the storage time significantly affects the amount of considered bacteria in fermented dairy products, but the legislative limits were met even at their expiration date. The amount of bifidobacteria in the baby food also matched the declared values. The storage temperature did not affect the amount of considered bacteria observed effect, however there was one exception. Storage of fermented dairy products at lower temperature can be recommended for customers. It is also desirable to consume these foods as fresh as possible.
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Barevné pšenice - genetická determinace a technologické využití
 Andrýsková, Martina
The aim of this work entitled "Coloured wheat - genetic determination and technological processing" is to select the most appropriate way of treatment of coloured wheat (Triticum aestivum L.) in food industry. The grown common wheat has red coloured grain. However, there are several genotypes of wheat with different, genetically determined, grain colour: purple, blue, yellow and white. The purple and blue forms content different anthocyanins, the yellow forms the higher level of carotenoids. These compounds are known for their antioxidant effect. Therefore the different colour grains can be used in food industry for the production of new products which could be not only attractive for consumers but they would be also good for their health. In different grain tissues there are different amounts of coloured substances that affect their content in flour and meal. Hence there is necessary to choose the suitable grain tissue. Moreover the technological proces should be modify because of low stability of pigments. This work also deals with genetic determination of different coloured grain of wheat and with the possibilities of healing claims and food labeling.
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