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National Repository of Grey Literature 12 records found  previous11 - 12  jump to record: Search took 0.00 seconds. 
Determination of selected nutritional parameters in the fruit of the plant genus Ribes
 Ledvina, Vojtěch ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis focuses on the small fruit representatives from the plant genus Ribes L. - currant, gooseberry and jostaberry. The beginning of theoretical part describes history of cultivation and basic botanical description of individual cultivars. The next part describes important substances contained in fruit as well as their importance in human diet and it also describes some basic products made of the Ribes L. genus representatives. The final section of the theoretical part contains basic principal of determination of individual nutritional parameters. In the experimental part several nutritional parameters were determined including dry matter, soluble solids, pH, titratable acids, formol number, reducing sugars and total phenolics. Individual species and cultivars were compared based on the results.
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Representative of small fruit - currant and its nutritional characteristics
 Marková, Leona ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with representative of small fruit – currant (Ribes L.). Basic information about plant is described in theoretical part. Next there are described varieties, diseases and pests of currant. Attention is given also to production and consumption of these fruit in the Czech Republic. The following chapters include a list of active substances which the fruit contains and also the list of some possibilities of processing and utilization of currant especially in the food industry. In conclusion, the theoretical part describes the most common methods for the determination of anthocyanins. Main result of experimental part is comparison of the content of anthocyanin pigments in juices of red and black currant. Content of monomeric and polymeric pigments was evaluated depending on time and temperature of storage of currant juice and also after heating of this juice. pH differential method was used as the main method.
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