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Fosfolipidy v potravinách
 Zahradníková, Nikol
The main goal of this thesis is to highlight the benefits of phospholipids, which are currently underappreciated. The first part is devoted to a description of their basic characteristics, digestion and biological importance in living organism. Phospholipids differ in the benefits they provide to our organism. The next part focuses on the importance of their use in the food industry. In this sector, phospholipids are widely used as additives. Further, the work highlights the main sources and manufacturing animal and vegetable lecithin. Produced lecithin then undergoes a changing process of its chemical structure called modification. The modified lecithins produced this way have various applications in food. Subsequently, the thesis deals with methods for the determination of phospholipids in food. Specifically described is the most popular method for detection phospholipids in egg yolk and soy, HPLC-ELSD. The conclusion is devoted to the explanation of phospholipid fortification and functional foods. The increasing popularity of nanoliposomes in the food industry and the legislative requirements for lecithin are also mentioned.
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1 Zahradníková, Natálie
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