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Sensorial and analytical evaluation of cheese analoques flavour
Brabcová, Lenka ; Horváthová,, Viera (referee) ; Vítová, Eva (advisor)
The aim of the diploma thesis was to determine the influence of different kinds of fats on the content of aromatic active compounds and total flavour of processed cheese analogues. Samples of the cheese were produced by Tomas Bata University in Zlín from concentrated milk fat, butter, palm fat, coconut fat and sunflower oil. The aromatic compounds were isolated from samples of fats and processed cheese analogues via HS-SPME-GC method. A fibre with polar stationary phase CAR/PDMS was used for capturing of aromatic active compounds. In different contents, total of 32 aromatic compounds were determined. The cheese from concentrated milk fat and butter had the highest content and cheese from sunflower oil had the lowest. For determination of acceptability and flavour, the cheese analogues were sensory evaluated at the same time. Ordinal test, evaluation via scale and profile test were used. Cheese made from concentrated milk fat and coconut fat were always evaluated as the best, cheese made from sunflower oil were evaluated as the worst. Finally results between SPME-GC and sensory analysis were compared. It was stated that the kind of fat used for production of processed cheese analogues significantly influences the content of aromatic compounds and thus influences flavour of the cheese analogues.
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The Basis of the Successful Team Motivation
Brabcová, Lenka ; Kraváček, Ivo (referee) ; Pokorný, Jiří (advisor)
This work describes finding which motivational factors influence higher working performance in the company T-Mobile Czech Republic a.s. I was interested in the reasons whitch result in poor working motivation and how is possible this situation make better. I realized a questionnaire interview. My conclusion is that financial motivation in this company is sufficient but desire for powerful leade isn't.
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Zaměstnanecké benefity
Brabcová, Lenka
Diploma thesis deals with a system of employee benefits focusing on the tax consequences to the employee as well as the employer. The goal of the thesis is to propose changes in current systems of employee benefits in the selected com-panies of agriculture. The theoretical part is focused on the basic concepts of employee benefits. The practical part deals with the system of employee benefits in individual companies on the basic of the company internal data. Furthermore, this section discusses the questionnaire survey, which was conducted in all the companies surveyed evaluated the research questions that arise from this survey. The end of thesis suggested the potential changes a in current systems of employee bene-fits based on the results of the questionnaire survey. The main proposed change for all companies to improve the awareness of employees and to ensure better accounting of costs to the individual employee benefits.
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Regarding conceptual art in Bohemia and Moravia during the 1970s till the early 1980s
Brabcová Kršiaková, Lenka ; Klimešová, Marie (referee) ; Wittlich, Petr (advisor)
The final thesis titled Regarding Conceptual Art in Bohemia and Moravia during the 1970s till the Early 1980s deals with the theoretical background and characteristic features of conceptual art in worldwide context as well as in Bohemia and Moravia. It covers the period of late the 1960s till the early 1980s. In order to describe the main features of conceptual art, the author used as examples the works of chosen American and European artists (for e.g. the selected work of Sol LeWitt, Joseph Kosuth, Art and Language, Lawrence Weiner, Bruce Nauman, John Baldessari, Bernd Becher and Hilla Becher, Victor Burgin, Hans Haacke, Dan Graham, Daniel Buren, Marcel Broodthaers.) Furthermore, the text describes the beginning of conceptual art in Bohemia and Moravia and it deals with the work of local artists (Milan Knížák, Jiří Valoch, Marián Palla, Karel Miler, Petr Štembera, Jan Mlčoch, Jiří Kovanda.) A whole chapter is dedicated to the work of the very creative and versatile artist - Dalibor Chatrný. Several features of conceptual art are described in greater detail on chosen examples of the way he works with photography, words and colour, with mirrors and mirror reflection, space and planes. Finally, the thesis considers the specific nature of Czech conceptual art and it also reflects on criticism of conceptual art...
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The Basis of the Successful Team Motivation
Brabcová, Lenka ; Kraváček, Ivo (referee) ; Pokorný, Jiří (advisor)
This work describes finding which motivational factors influence higher working performance in the company T-Mobile Czech Republic a.s. I was interested in the reasons whitch result in poor working motivation and how is possible this situation make better. I realized a questionnaire interview. My conclusion is that financial motivation in this company is sufficient but desire for powerful leade isn't.
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Sensorial and analytical evaluation of cheese analoques flavour
Brabcová, Lenka ; Horváthová,, Viera (referee) ; Vítová, Eva (advisor)
The aim of the diploma thesis was to determine the influence of different kinds of fats on the content of aromatic active compounds and total flavour of processed cheese analogues. Samples of the cheese were produced by Tomas Bata University in Zlín from concentrated milk fat, butter, palm fat, coconut fat and sunflower oil. The aromatic compounds were isolated from samples of fats and processed cheese analogues via HS-SPME-GC method. A fibre with polar stationary phase CAR/PDMS was used for capturing of aromatic active compounds. In different contents, total of 32 aromatic compounds were determined. The cheese from concentrated milk fat and butter had the highest content and cheese from sunflower oil had the lowest. For determination of acceptability and flavour, the cheese analogues were sensory evaluated at the same time. Ordinal test, evaluation via scale and profile test were used. Cheese made from concentrated milk fat and coconut fat were always evaluated as the best, cheese made from sunflower oil were evaluated as the worst. Finally results between SPME-GC and sensory analysis were compared. It was stated that the kind of fat used for production of processed cheese analogues significantly influences the content of aromatic compounds and thus influences flavour of the cheese analogues.
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Processed cheese analogues
Brabcová, Lenka ; Illková, Kateřina (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the problem of cheese analogues with the focus on processed cheese analogues. The aim was to elaborate the literature background research focused on ingredients suitable for production of cheese analogues and their influence on physico-chemical and organoleptic properties. In the introductory part what the cheese analogues are, the reasons for their production and their use is explained. Special attention is dedicated to ingredients suitable for their production and their physico-chemical and organoleptic properties. Also technological process of manufacture, microstructure and their comparison with classic cheese are mentioned. These established theoretical informations will be a basis for following diploma thesis.
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