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Sports center Hradec Králové
Pourová, Veronika ; Pobořil, Lukáš (referee) ; Petříček, Tomáš (advisor)
Sports center in Hradec Králové. The Sports center area accommodates various sport opportunities such as: squash, fitness area, climbing wall, sauna, massages and a possibility for other activities. The Sports center also includes refreshments – a with summer garden overlooking the grounds. It is two stories high, climbing wall is three stories high and squash is 1,5 m below the ground made with brick system Heluz with flat roof. There is a comfort for the visitors thanks to the air-conditioning in the object.
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Assessment of chosen aroma compounds in foods and cosmetics
Obrdlíková, Blanka ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
This diploma thesis is focused on the problematic of assessment of allergenic aroma compounds in various matrices. In the frame of European legislation 26 of potentially allergenic compounds are stated, whose content in cosmetic products is limited. In the case of foods there is not such restriction so far. In the experimental part, the allergenic aroma compounds in chosen samples of cosmetic and food samples were identified and quantified using Solid phase microextraction in conjunction with gas chromatography. Sensory evaluation of aroma or taste is also included.
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Assessment of chosen aromatic compounds in foods
Ascherová, Adriana ; Buňka, František (referee) ; Vítová, Eva (advisor)
This diploma thesis is focused on aromatic substances occurring in food. The theoretical part describes their characteristics, the use of fragrances of plant origin for flavoring of food and points to their possible negative effects on the human organism. Twenty six potentially allergenic fragrances are thus identified in European legislation and an overview of their physical properties, occurrence and use is also processed in this work.The aim of the experimental part was to develop and validate a method for assessment of fragrances using headspace solid phase microextraction combined with gas chromatography (HS-SPME-GC-FID). The following parameters have been validated : repeatability, linearity, limits of detection (LOD) and limits of quantification (LOQ). The HS-SPME-GC-FID method was finally applied to selected samples of foods commonly available on the market.
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Assessment of chosen aromatic compounds in foods
Škopová, Jitka ; Buňka, František (referee) ; Vítová, Eva (advisor)
The thesis deals with the issue of potentially allergenic aroma compounds in food. Aroma compounds suitable for food flavouring are mainly of plant origin. These aroma compounds and their mixtures have a lot of positive and negative effects on human organism. Although the aroma compounds are not among main groups of allergens, several studies indicate a potential risk of allergenic effects of some aroma compounds. The theoretic part of this thesis focuses on aroma compounds of plant origin and gives an overview of 26 the most important fragrance allergens according to the European cosmetic legislation. The aim of the experimental part was to verify the selectivity and appropriateness of the currently used methodology of headspace solid-phase microextraction and gas chromatography-flame ionization detection (HS-SPME-GC-FID) for determination of selected allergenic aromatic active compounds. Secondly, it is to use a proven method for a wide spectrum of real food products.
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Assessment of aromatic compounds of plant origin in foods
Jelínková, Monika ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
The aroma compounds suitable for food flavouring are mainly of plant origin. It is necessary to take into account the possible allergic effects of some of them. The theoretic part of this thesis is focused on aroma compounds and their biological effects. It also describes methods useful for their isolation and analysis with a nearer intent on the methods used in this thesis - solid phase microextraction and gas chromatography. The aim of the experimental part was to establish, optimise and validate the method for determination of allergic aroma compounds chosen and subsequently to enable its using in wide spectrum of food and other products.
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Monitoring of allergenic aroma compounds in foods
Plevová, Petra ; Sůkalová, Kateřina (referee) ; Vítová, Eva (advisor)
This thesis deals with the identification and quantification of aromatic potentially allergenic substances which normally occurs in food, but their amount is not legislatively controlled. These aroma compounds have many positive and negative effects on human body, although they are not main types of allergens, several studies have highlighted their potentially allergenic character. For monitoring of the content of these substances non-chocolate confectionery were chosen as model samples. Theoretical part summarizes the production technology of non-chocolate confectionery from raw materials to final processing. It also deals with the characterization of 26 potentially allergenic aroma substances and their occurrence in nature and also in food or cosmetic products. In the experimental part potentially allergenic aroma compounds occurring in samples of jelly confectionery were identified and quantified using the SPME–GC–FID method.
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Pavilion for Expo 2015 in Milan
Chuděj, Tomáš ; Bindr, Tomáš (referee) ; Marek, Jiří (advisor)
The motto of the Expo 2015 in Milan, is "Feeding the planet, energy for life." The main idea of the design of the pavilion is Food – energy for life. The attempt of the thesis lies in pointing on rational eating and a healthy lifestyle. Not only is the reason the influence on an individual, but the influence on a whole society. The thesis is devoted to a solution of a thematic function of the pavilion, a way of presentation, a detailed solution of the pavilion construction and subsequent recycling of the pavilion.
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Dining Outdoors
Trčková, Jitka ; Buganská, Tamara (referee) ; Zdařil, Zdeněk (advisor)
Feasting which contains plates, cups, cutlery, quilt and canvas bags as a cover. Bags are made for cyclists, pedestrians and easily used for more demanding users with car. Set is designed for 4 people. QUILT, shape is proceed from square, place for feasting is moved from center of quilt to the longest side on edge. Users are closer together and still can see each other in conversation. Place for feasting is highlighted with colored rubber segments which also help balance surface. PLATES are made from two parts - dinner plate and soup plate. Inside the soup plate is space for cutlery storage. CUTLERY is consisted of desert spoon, fokr and knife. All these three parts have a groove which is enabling fix cutlery together. CUPS, shape is proceed from accidence of hole project. There is a small point on the outside which helps to use the cup out of the quilt without capsizing of drink. This point is designed for sticking in the ground. BAGS have classic oblong cut, they are designed for easy use for cyclists (2 pieces). It is consisted also strap for pedestrian. There are two smaller pockets for set of plates and set of cups inside one of the bag.
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The Festival of Wiener Schnitzels
Helán, Martin ; Mainer, Martin (referee) ; Rathouský, Luděk (advisor)
In my thesis I dealt with still life paintings with food. The main keyword of this work is banality. It is the irrelevance of some situations that I used as a motive to create a visually impressive moments. I painted a meal as a celebration of the banal and seemingly unspiritual things, like a gift from God, which is a part of our ordinary everyday life.
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The content of allergenic aromatic compounds in chosen food types
Fidrichová, Ivana ; Dvořák, Miloš (referee) ; Vítová, Eva (advisor)
This thesis describes properties, origin, usage and methods of obtaining fragrances of vegetable origin, which are common part of food products. Although the aroma substances are not classified as the main group of allergens, in many cases there is a warning of their allergic potential. 26 crucial fragrance allergens and related restrictions are set by the European Cosmetic Regulations. There is no coincident regulation for food processing industry so far. The practical part dealt with identification of potential allergenic fragrances in randomly selected food products.
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