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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Senzorické hodnotenie akosti hotových pokrmov
 Senčáková, Iveta
In the first part the diploma thesis deals with the characteristic of meals, legislative requirement for meal production and the technology of ready meals production. Then the thesis concentrate on the packaging, the storage of ready meals and factors which affect food safety. The theoretical part of this thesis ends with principles of food sensory analysis. The practical part is drawn up on the initiative of the company, which dedicates to ready meals production. Selected samples of ready meals, which were made by different producers and that were available on the czech market, were analysed in the three descriptors - appearance, texture and taste. Results were processed using Duncan´s test and evaluated. At the end, acceptability and preferences of samples of chosen ready meals were evaluated.
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Význam húb v ľudskej výžive
 Senčáková, Iveta
Since time immemorial, mushrooms have been a source of food and medical appliance for people, a significant component of many technological processes in the food industry but also the causer of stupefying and toxic effects. This bachelor thesis describes the basic characteristics of mushrooms and representation of their important nutrients. It more dedicates to health-promoting substances that can positively affect the quality of consumer's life or may represent an important role in the prevention of many diseases. It also defines their consequence and effect in human body. On the other hand, it points out to toxic substances that may endanger health and life of people and denote hazard associated with their short-term or long-term income.
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