National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Koření rodu Capsicum
Falešník, Adam
The bachelor's thesis deals with the topic of the Capsicum genus spices, mainly chili in the food industry. The thesis includes a literature review on spices, their composition, production, and function. It also discusses the origin, history, characteristics, species, and varieties of the Capsicum genus. The thesis describes their cultivation, processing, chemical composition, and the evaluation of their pungency. Furthermore, the thesis focuses on the effects of the Capsicum genus on human health related to nutrition and summarizes the findings on new trends in the use of chili and its main component, capsaicin, in the food industry.
Detekce mikrobiální kontaminace molekulárně-biologickými metodami v kořeninové paprice
Machálková, Zuzana
Dryed pepper is one of the most used spice in many parts of the world. The presence of undesirable pathogens can be a serious problem for consumers. Especially contamination by microscopic fungi, some of which produce mycotoxins representatives, poses a great threat to humans. Today's conventional method for determining contamination by microorganisms are time consuming and some less common types of pathogens can be difficult to determine. In the context of this thesis were applied molecular biology methods for detection of contamination in samples of pepper. There were selected ITS regions for sequencing, which show high variability between species and organisms are an appropriate tool for the taxonomy. The sequence analysis of the ITS regions were identified by sequence high similarity with the ITS regions of many microscopic fungi especially representatives of the class of Ascomycotina and several yeast species. The work was a qualitative rather than a quantitative detection, which does not exclude the wholesomeness of the samples, which is proven by health protocols.

Interested in being notified about new results for this query?
Subscribe to the RSS feed.