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Nutričně cenné látky hrachu a jejich změny při zpracování
Stávková, Kristýna
Bachelor thesis is called nutritionally important substances peas and their changes during processing. In the introduction, peas defined in terms of composition and its effects on the human organism. The aim was to also focus on the production, harvesting, consumption, dietary guidelines and quality requirements for peas. The second part deals with the characteristics of individual types of peas. Another section discusses the nutritional composition of peas, the possibility of treatment and analysis of content substances that change. In the practical part a questionnaire was put together focusing on the consumption and purchase of peas. Consumers prefer fresh peas, in order to preserve the vitamins and other valuable ingredients.
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Kažení potravin
Krcháková, Kateřina
This work deals with raw materials and food spoilage from a consumer perspective, to whom general principles of storage and processing of foot depending on their tendency to go bad, are described. Food depreciation is caused by certain factors relating to the environment, manipulation of the commodity and its natural defenses mechanisms. These effects are described in the file of chapters mentioning the metabolism of spoiling microorganisms, degradation processes running in the food and based of these facts there are drawn conclusions about preventive measures. Besides the degradation of individual building food components in the work are stated the symptoms, causes and consequences of spoilage of various commodities, by microbiological, physical and chemical influences.
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Chemická konzervace potravin a její vliv na lidský organismus
Kučerová, Kateřina
This thesis deals with the problems of chemical preservation, while the first section provides an overview of all conservation methods. The second section summarizes the findings of the general conditions of use and approval of preservatives. Below are the reports permitted or prohibited chemicals that are added to foods during their production. Reports include the characteristics, uses and effects of these substances on the human body. At the same time focus on Czech and European legislation, which gives the values of maximum allowable amount that may be added to food.
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The Food Conservation in Roman Italy
Benková, Martina ; Titz, Pavel (advisor) ; Ondřejová, Iva (referee)
This document deals with problems of food preservation in the ancient world focusing on Roman Italy. Attention is concentrated on individual conservation practices, covering the techniques of storage and direct preservative interventions, which include dehydration, salting, sweetening, pickling, smoking or making of diary products. The work is mainly based on the study of contemporary literary works particularly Latin agricultural handbooks dating from the 2nd century BC to the 6th century AD. The information obtained is supplemented to the maximum extent by iconographic sources and archaeological evidence of individual installations and their products. The result is a comprehensive overview of preservation methods, divided into categories and subcategories based on used technology approaches characterized in the introduction to each chapter. Powered by TCPDF (www.tcpdf.org)
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The evaluation of quality of conserved bulky fodder by different way of conservation and storage
KODADOVÁ, Lenka
The thesis in the first part deals with the characteristics of major equipment as a source of coarse fodder for preservation. Given the difficult preservability is more prominent characteristic of legumes and their importance in the cultivation of coarse fodder. It describes the significance of clover-grass mixtures in the production of coarse fodder. Methods of harvesting and conservation of grassland biomass. It is also described silage corn, the preservability, harvest methods and importance in animal nutrition. Quality coarse fodder and the factors affecting it. Influence the quality of the biomass input on preservation processes. Furthermore, also deals with the procedures and principles of the production of silage, hay and silage, preservatives and finally summarizes the deterioration of the quality of silage and forage and impact deteriorated for receiving fodder and animal performance.The second part is focused on the monitoring of sensory properties and quality assessment laboratory conserved forage preservation in different ways - loose hay, hay bales, silage pits in silage, clover silage bales and silage in silage pits on lands selected agricultural cooperative. In conclusion, the most important measures designed to improve the quality of canned food.
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The comparison of different technologies of bulky fodder crop conservation
PAVLÍK, Václav
This bachelor thesis deals with comparison of various technologies for roughages preservation. Roughages represent a great part of basic ration for farm animals. The introductory part of this thesis deals with the importance of preservation itself and the basic ways of roughages preservation. Several processes, principles and technologies of preservation by dry curing process and silage are also described here. Further, the thesis lists advantages and disadvantages of individual preservation technologies and silage additives. The second part of the thesis is focused on observing and sensory evaluation of fodder quality within various ways of preservation - silage in silage mangers, silage in bags, wrapped silage bays and bales of hay. Are designed appropriate progresses preservation bulky forage for farm animals in a companies with different volume of production. As suitable way of conservation it´s a conservation by silage in a sac and in round packaging or by high pressure stamping hay into a round packages.
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Methodic handbook for conservtion of old landraces of herbaceous agricultural crops
Holubec, Vojtěch ; Dušek, Karel ; Dušková, Elena ; Doležalová, Ivana ; Hýbl, Miroslav ; Kopecký, Pavel ; Smékalová, Kateřina ; Stavělíková, Helena
The methodic handbook recommends management of basic cultivation practices for landraces of herbaceous crops in „on farm“ plantations. The materials were collected during field excursions of authors or gathered from germplasm collections. These materials have cultural-historical value and represent old habits and national identity of Czech inhabitants. Representative landraces were sellected for crop groups: Cereals, legumes, vegetables, condiments and medicinal plants.
Fulltext:  PDF
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The Application of Essential oils Encapsulated into Nanoclay for Shelf-life Improvement of Fresh Chicken Meat
Vojtíšková, Zuzana ; Klouček, Pavel (advisor) ; Fraňková, Adéla (referee)
This dissertation aims to introduce essential oils as effective antimicrobial substances suitable for food preservation, focusing on the shelf life of meat. Meat is food which is - due to its high nutrient content - susceptible to microbial spoilage. Decaying of meat can be delayed by the selection of appropriate preservation methods. Nowadays there are increasingly used preservative modern methods which differ from classical preservatives procedures mainly in the consideration to the food. As very promising method can be considered preservation by essential oils. In the experimental part of this thesis the effect of encapsulated essential oils into the clay nanoparticles for the shelf life of fresh chicken meat is assessed. For the purpose of the experiment thyme essential oil and oil of savory in two different concentrations (oil:nanoclay - 1:5, 1:10 w/w) were used. Pieces of chicken meat (5 g) were inoculated with Salmonella enteritidis (ATCC 13076) and Escherichia coli (ATCC 25922) and then coated with the clay nanoparticles with the encapsulated essential oils. That treated meat was stored at 4 °C and assessed at 1st, 7th and 14th day of storage, together with three controls. Samples of the chicken meat were explored in terms of microbiological parameters and their inhibitive effect against pathogenic bacteria was examined. Samples were also subjected to sensory analysis, which should provide potential impact of essential oils on the organoleptic characteristics of meat. The results confirmed the antimicrobial activity of both essential oils against pathogenic bacteria. Thyme essential oil, however, showed greater inhibitory activity compared with oil of savory. Thyme essential oil has reduced in both tested bacteria their number in more than 3.5 log CFU.g-1 compared to the controls. Less favorable results were observed in the case of sensory analysis, because in terms of organoleptic characteristics the concentrations of oils were not accepted positively by the assessors. The samples treated with essential oils had undesirable bitter and pungent taste.
This work confirmed the antimicrobial activity of thyme and savory essential oils, which can be used for preservation of fresh meat. But the real application of the essential oils in food may be significantly limited by their impact on the organoleptic characteristics of the product.
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The application of plant-derived biologically active substances for shelf-life improvement of elderflower syrup
Grosmanová, Anna ; Klouček, Pavel (advisor) ; Fraňková, Adéla (referee)
The aim of this thesis was to find biologically active substances that would be
suitable as natural conservatives for herbal sirups, in our case elderflower sirup.
Because esential oils are among biologically active substances well known for
their antimicrobial aktivity we chose thyme, lemongrass and clove bud essencial oils to
be tested on the eldeerflower sirup.
Potencial use in a private small scale production was one of the reasons for this
particular topic and therefore its technological inovation.
The emulgated essential oil was mixed with the sirup and observed for 14 days
for the colonies forming units (CFU) which was determined by the drop plate technique.
Cultivation was done at a room temperature 22° C as its expected by the consumer that
sirups may be stored this way. After the cultivation the numbers of colony forming units
were counted and turned into a logaritmic value.
Clove essential oil proved a significant difference between control specimen and
the essential oil preserved specimen. Statistically remarkable corelation was found also
between different concentrations. As well as clove, lemongrass essencial oils proved
certain antimicrobiologial activity also with statistical significance. Thyme essential oil
proved antimicrobiological activity as well only with no significant difference between
concentrations.
Essential oils are suitable as natural conservatives for not only their proven
antimicrobiological activity but also low price and easy application.
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Konzervace kukuřice silážováním
BROŽ, Petr
Modern livestock production is in many ways a progressive discipline, which is characterized in that it blends several seemingly unrelated industries. One of the most important nutrition and feed livestock. With the development of the cultivation of maize (Zea mays), and the need for its preservation, it was necessary to develop a methodology proper ensiling. This practice establishes the correct principles for the production of high-quality, nutritional value and harmless silage. It already belongs to the selection of the optimal hybrid, suitable agronomic measures during cultivation, build a functional and efficient silage lines, selection and application of additives, proper layering and ramming masses and responsible handling of ready-made food, including a ration.
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