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Jakostní parametry larev potemníka moučného při různých režimech technologické úpravy
Hendrychová, Veronika Božena
This thesis deals with the influence of processing regime on the quality parameters of the mealworm larvae. Firmness, color, and sensory attributes were measured in mealworm larvae killed by boiling or shock freezing, blanched for 1, 3, or 5 min, and dried at temperatures ranging from 110 ℃ to 140 ℃ for 20, 30, or 60 min. The larvae were seasoned by boiling in a seasoning mixture solution or by sprinkling with a seasoning mixture. It was found that larvae killed by shock freezing exhibited a lighter shade and obtained higher score during sensory analysis than those killed by boiling. The firmness of the larvae ranged from 0.12 N to 3.63 N (average 1.22 N) depending on the selected processing regime. Blanching time did not affect the firmness or color of the larvae. Color was mainly affected by temperature and drying time. The drying temperature of 140 ℃ was not suitable for the treatment of tomato-basil flavored larvae and the sensory quality of the larvae treated in this way decreased significantly. Drying temperature of 140 ℃ did not have a negative effect on the sensory quality of parmesan flavored larvae.
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Biochemical changes accompanying the aging of red wine
Vacková, Tereza ; Hudeček, Jiří (advisor) ; Entlicher, Gustav (referee)
Flavonoids are plant secondary metabolites, which belong to several groups varying in their chemical structure. Anthocyanins and tannins are important flavonoid components of wine that are responsible for its color, taste and other sensory properties. The concentration of anthocyanins in wine is affected by grape variety, processing technology, and climatic conditions. In this Thesis, we studied the changes in color and in related chemical composition, using three non-commercial samples of red wine: Svatovavřinecké (year 2010 and 2012), and home-made wine (prepared without addition of SO2). These changes in color were determined using standard colorimetric method (CIELab) and also a simplified two-parametric spectrophotometric method (tint/color density). The content of anthocyanins was followed using analytical RP-HPLC method. In paralel, simplified oenologic methods for estimation of phenolic compounds were used. Generally the wine samples changed color to darker tint. Chemically, this was caused by polymerisation reactions between anthocyanins and phenolic compounds. This led to the formation of stable pigments characterised by a higher absorption maximum at longetr wavelength, hence a darker tint. Key words: anthocyanins, color, red wine, phenolic compounds, malvidin-3-glucosid, polymeric reactions,...
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Facial attractiveness and skin color and texture
Kolingerová, Agáta ; Pátková, Žaneta (advisor) ; Pokorný, Šimon (referee)
The main aim of this thesis is, in the form of a literature review and critical evaluation, to summarize the available findings from scientific research on the influence of skin color and texture on facial attractiveness. The first part briefly introduces some of the evolutionary perspectives on attractiveness and then the aspects primarily studied in the past that affect facial attractiveness, i.e., symmetry, averageness and sexually dimorphic features. The main section of this thesis is devoted to other important traits affecting facial attractiveness, that is, skin color and texture. Topics discussed include individual skin color traits (i.e., redness, yellowness, lightness and homogeneity of color), while this thesis tries to describe their association with actual health or physical condition. The influence of culture and gender on the perception of these traits is also included. Regarding skin texture, the topics of acne, scars, radiance and wrinkles and their effect on perceived attractiveness are discussed. Similarly to color traits, potential influences of culture and gender are also presented. Keywords attractiveness, color, texture, skin, perception, health
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Kontrola jakostních parametrů experimentálního masného výrobku za použití vedlejších produktů vzniklých po zpracování vlašských ořechů
Graciasová, Michaela
The diploma thesis deals with the usability of raw materials that arise during the processing of walnuts. The work further summarizes the whole process of technological operations in the production of meat products. The intention of the practical part was to add walnut moldings, which are a by-product of the production of walnut oil. Another batch was made with the addition of whole walnuts. The content of dry matter, fat, protein and salt was determined for the produced Spišské sausages, which was chosen as a suitable model meat product. Subsequently, the color of the Spišské sausage on the section and the surface was determined using a spectrophotometer. The assessment of hygienic quality was based on microbiological analyzes in the form of the total number of microorganisms, fungi, coliform bacteria and enterococci. The main task and goal was the sensory analysis of the products, for which 9 descriptors were evaluated. The sensory analysis shows that in the descriptors the overall (appearance, surface color, hardness and strength of the bite) the Spišské sausage with walnut pomace was evaluated better than the control sample. From the overall acceptability, it is clear that the sample with walnut pomace is less acceptable than the sample with whole walnuts, where the overall acceptability was evaluated much better.
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Blue color in the development of fine arts (theoretical-practical thesis)
ČIHÁKOVÁ, Adéla
The bachelor's thesis titled Blue Color in the Development of Fine Arts is divided into two parts - theoretical and practical. The first part of the theoretical framework is devoted to the history of usage of particular blue pigments and their classification. The text also consist of the general history of painting techniques and paint production. The second part of the theoretical framework maps the use of blue color in the historical context of selected cultures, art styles and art movements. The text also further mentions particular artists with a attention to blue color in their art practice. The practical part of the bachelor's thesis is based on the theoretical part. There is a documentation of the art process with a final product of two 100 x 100 cm acrylic paintings.
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Quality characteristics of fallow deer meat
JAROŠOVÁ, Gabriela
This diploma thesis is focused on quality characteristics of farm-raised fallow deer meat and also on the slaughter method influence on meat quality. The theoretical part deals with the importance of meat and its chemical composition. Furthermore, quality characteristics of meat, deer farms, slaughter method and the process of postmortem changes are described. The aim of this diploma thesis was to prove if there are any quality changes of meat according to slaughter method based on chemical composition and physical structure of meat. The pH measurement during ageing of meat, meat color, intramuscular fat con-tent, collagen content and drip loss was evaluated as statistically significant. Meat samples values of fallow deer stunned with a captive bold in a handling box proved signs of DFD defective meat.
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Citrus in still life (theoretical-practical thesis)
DRÁBKOVÁ, Veronika
Citrus in still life This bachelor´s thesis deals with the images of citruses in a still-life. The theoretical part of the thesis is focused on the treatise of the still-life phenomenon and the analyzing the symbolic importance of citruses at different time period. Also studies and compares interpretations of fruit still-life paintings of selected authors. This thesis presents painters like Girolamo dai Libri, Caravaggio, Willem Kalf, Pieter Claesz, Gustav Courbet, Paul Cézanne, Paul Gauguin, Vincent van Gogh and more. There are introduced contemporary creations of domestic painters such as Jan Mikulka or Hynek Martinec. The practical part mainly includes the preparatory sketches, paintings and two final large-format paintings.
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Story - saint and saint
Štěrbová, Terezie ; Kornatovský, Jiří (advisor) ; Uhl Skřivanová, Věra (referee)
SHRNUTÍ / ABSTRAKT/ ZÁVĚR Během psaní této bakalářské práce jsem se pokusila popsat obsahovost a význam světců a světic v jejich obecném teoretickém a společenském chápání. Především mne zaujala společenská úloha světců a světic, jakožto patronů v rámci lidové zbožnosti a zvyklostí. S vybranými světci jsem se pokusila netradičním způsobem propojit místa v krajině, ve které jsou právě oni uctívání a jsou mocnými ochránci těchto posvěcených míst. Tato specifická místa jsem vybírala ve své rodné krajině Beskyd. Krajina této oblasti a mnou vybraná posvátná místa, mne silně inspirovaly nejen v mé výtvarné realizaci, ale také v plánování pedagogických úkolů pro děti ve věkovém rozmezí 6-10 let. Posvátná místa, mající svého patrona, ukryta i v těch nejhlubších lesích nebo označující bod, ve kterém se křižují dvě polní cesty, budou vždy důležitým prvkem pro naši společnost. Člověk věřící nebo ne, vždy bude cítit něco nepopsatelného z těchto míst. Bude si říkat, že daný patron zde drží svou ochranou ruku, nebo bude věřit v magickou sílu ukrytou v přírodě z předkřesťanských dob. Stále však tato místa v sobě ponesou příběhy a legendy svatých. A nejen ty. Skrze tato místa se budou stále vanout příběhy lidí, jako podzimní chladný vánek, který vdechuje krajině posvátnou energii. Posvátná místa, která jsou zasvěcená už...
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