National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Vliv podmínek skladování na mikrobiologickou kvalitu potravin živočišného původu
Krcháková, Kateřina
This work deals with the issue of microbiological degradation of food of animal origin depending on environmental conditions, which can inhibit or support the development of microorganisms. The work includes an overview of the most important microorganisms focusing on their metabolism and the principle of negative effects on food. The practical side of the thesis is based on laboratory experiments and sample analyzes of some of the most common representatives of food of animal origin – ham and hard cheese. Samples of these foods were stored in different environments and their microbiological contamination was subsequently determined. The results were processed into graphical and tabular outputs emphasizing the influence of the given environment on the level of food contamination.
Kažení potravin
Krcháková, Kateřina
This work deals with raw materials and food spoilage from a consumer perspective, to whom general principles of storage and processing of foot depending on their tendency to go bad, are described. Food depreciation is caused by certain factors relating to the environment, manipulation of the commodity and its natural defenses mechanisms. These effects are described in the file of chapters mentioning the metabolism of spoiling microorganisms, degradation processes running in the food and based of these facts there are drawn conclusions about preventive measures. Besides the degradation of individual building food components in the work are stated the symptoms, causes and consequences of spoilage of various commodities, by microbiological, physical and chemical influences.

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