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Vůně a chuť vína
Tesařová, Marika
The Bachelor's project describes the general nature of vine, wine production technology, methods of wine judging, and the related legislation. The project's main part describes the formation of aromatic substances and wine aroma groups. Each group is represented by the aromatic substances accounting for the group aroma as well as by the specific variety wines each with a suitable dish. The general rule is that white variety wines should be combined with white meat – poultry, veal and fish while red wines are recommended for red meat such as beef, venison. In addition to the primary factors such as soil, variety properties, climate, the overall wine aroma may also be influenced by the technological procedures used in wine production.
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Quality assessment of gluten-free foods with a focus on pastries
ZIMMELOVÁ, Helena
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
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Kerblík - jeho biologická charakteristika a možnosti celoročního pěstování
TŘÍLETÁ, Jana
Chervil is an important plant not only like the green herb but also for its health effects. The research also deals with other species of chervil, therefore these, which grows in the wild in the Czech Republic, are mentioned marginally. The aim of this thesis was to verify the possibility of cultivation of chervil in the Czech Republic during all year and to describe its biological properties. The conditions for the growing of chervil and their influence on growth rate and yield were assessed in a small-plot trial, established in 2018 in Náměšť nad Oslavou. Sowing was carried out gradually in 7 terms (from April to September). The growth, the time of emergency, the number of emerged plants, the occurrence of weeds, diseases and pests, the length of vegetation, the height of plants, and the yield of leaves were evaluated: Protein, fiber, mineral (Ca, Cu, Fe, Mg, Mn, F, K, Na, Zn) content was determined in the chervil stalks. The smell and taste of chervil were evaluated sensory. Kitchen use of chervil has been verified on several meals. We can recommend also chervil growing indoors. The sowing in August reached the yield of 2.1 kg/ha and the plant height was 35 cm on the 45-th day of vegetation in field conditions. Intercropping of chervil with radishes can be recommended. For culinary use, we can recommend chervil instead of parsley or in the mixture of fines herbes with chives, parsley and tarragon.
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Food as an Aesthetic Object?
TOMANOVÁ, Kateřina
The aim of the bachelor thesis named "Food as an Aesthetic Object?" is to introduce the theoretical assumptions of the aesthetic concepts of Jan Mukařovský and then try to apply it to the theme of food. The next step will be the emphasis on psychical distance and aesthetic experience that will help us better understand food as an aesthetic object. In the third part we present some authors who deal with our topic and we can use them as a support in our research, because Jan Mukařovský doesn't express himself to theme of food. The intention of the thesis is to clarify whether food can be aesthetically conceived.
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Chemical aposematism: reactions of predators towards chemical warning signals of prey
Chalušová, Kateřina ; Exnerová, Alice (advisor) ; Kotyková Varadínová, Zuzana (referee)
An aposematism is a type of defence mechanism, by which a prey demonstrates towards predator that it is unpalatable and toxic. The reactions of predators towards chemical warning signals of prey differ due to the quantity and a combination of signals showed by prey, the predator species and its primary orientation. Most of works tested reactions of birds towards gustatory and olfactory stimuli, often in combination with signals from other modalities. Although the birds are predators which orientate primarily visually, olfaction, gustation and chemesthesis significantly helped them with determining unpalatable food. Among other tested predators were fish, amphibians, reptiles, mammals and invertebrates and their reactions towards the same chemicals of prey are noted for comparison. The main chemicals used in the experiments regarding birds were denatonium benzoate (Bitrex), quinin and pyrazines. Predators often showed an aversive behaviour, neophobic reactions, accelerated learning and more effective memorizing of the unpalatable prey if it was presented together with chemical signals. Some of the predators were able to control their toxin intake relative to the amount of toxin ingested or to discriminate between palatable and unpalatable food according to the chemical concentration in it. Key...
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Lexical-gustatory Synaesthesia in Native Speakers of Czech
Hupáková, Kateřina ; Chromý, Jan (advisor) ; Lehečková, Eva (referee)
This thesis presents the current knowledge about synesthesia as a specific mode of perception where a sensation (i.e. an inducer) induces another sensation which is not actually present (i.e. a concurrent). Special attention is paid to lexical-gustatory synaesthesia, a special type of synesthesia in which taste is the concurrent (word > taste). The empirical part of the thesis is devoted to practical research of lexical-gustatory synaesthesia among Czech native speakers. It describes the methodology of data collection including a questionnaire survey and the selection of respondents. The core and main benefit of the thesis lies in the detailed descriptions of four selected lexical-gustatory synaesthetes with whom we conducted a one-hour interview questioning the nature of their experiences. The information obtained from this research together with realted related the findings from the literature are summarized in the conclusion of this thesis.
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Opportunities for Implementing Multisensory In-store Marketing, Demostrated by Apple In-store Communication
Lišková, Iva ; Jesenský, Daniel (advisor) ; Koudelková, Petra (referee)
The Bachelor's thesis entitled "Opportunities for Implementing Multisensory In-store Marketing, Demonstrated by Apple In-store Communication" addresses the marketing possibilities for including all of our senses in a retail store experience. It illustrates those marketing possibilities with current examples of Apple in-store communication. The first theoretical part defines in-store marketing communication, its terminology, provides information about multi sensory marketing and subsequently analyzes each of our senses with the potential for their in-store implementation. In the second part of the theses, theoretical knowledge is used from the first part to describe in-store marketing communication at branded Apple stores, as well as at premium resellers that are found in the Czech Republic, such as iStyle, iSetos, and iWorld. Information about branded Apple stores is gained from literature and on-line sources. Information about premium resellers comes from my own observation and interviews with their employees. The main focus is on the description of the current situation, comparisons and finding new opportunities to implement our senses at in-store marketing communication at Apple stores and their premium resellers.
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Canine Sensory Perception
Němečková, Markéta ; Sedmíková, Markéta (advisor) ; Chmelíková, Eva (referee)
My Bachelor Thesis Summarizes The Findings of The Current Scientific Literature about The Following: The Sensory Perception of Dogs, The Anatomical Structures that Provide Sensorry Perception as Well as The Mechanisms for Transferring Stimuli from The Outside Environment via Receptors and Sensory Organs to The Central Nervous System.
It Analyses Dog's Senses, Specifically Sight, Taste, Smell, Hearing and Balance, Eyesight and Part also Deals with The Issue of Pain. It Presents The Individual Differences Senses the Dog from Other Mammals, Including Mankind and Shortly Using Dog's senses for People.
The Conclusion is Devoted Primarily to The Ranking of Each Dog According to Relevance for Dog's Orientation in Everyday Life and also for The Use of Sensory Dog with Man.
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