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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Technologické možnosti výroby piva pro osoby se speciální dietou
 Wojnarová, Veronika
This thesis Technological possibilities of beer production for people with special diet deals with the issue of beer production focused on the composition of the final product with consideration of the people with special diet needs as celiac disease and diabetes mellitus. The materials for beer production are characterised and their composition and parameters are described. Furthermore, the thesis deals with the technology of beer production itself focusing on the mashing technologies of worth production leading to the reduction in the content of allergenic proteins in case of gluten–free beer and reduction in the content of free carbohydrates in case of beers for people suffering from diabetes. The review further describes characteristic features and principles of the formation of celiac disease and diabetes mellitus. The mechanism of the reactions in the human organism in people suffering from these diseases, symptoms, and possible treatment are described. The experiment was based on adjusting the exposure time of specific mashing temperatures to reduce the content of allergenic proteins in gluten–free beer and to reduce the content of free carbohydrates in beer for people suffering from diabetes. The samples were analysed to determine the gluten content or to determine the individual content of carbohydrates. The gluten was determined immunologically, and the carbohydrates were determined by chromatographic analysis. All samples were then subjected to sensory analysis.
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Potravinové alergie u dětí
 Wojnarová, Veronika
Bachelor thesis Food allergies in children deals with the issue of food allergies focusing on children in a specific age. The first part is focused on postnatal period of human development and definition of its stages. It describes children nutrition considering each stage. The second part describes the immune system of human body. There are analyzed differences between food allergies and intolerances development. Next are described various types of food intolerance, their mechanism and possible treatment. The last part focuses on the food allergies development. The most common allergen causing food allergies are described here. Also mechanism of food allergy in human organism, symptomes and possible treatment are described. It is also focused on legislation and regulation of food allergens.
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