|
|
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.
|
|
|
Quality and hygiene systems and their differences
HADÁČKOVÁ, Gabriela
My bachelor thesis describes, evaluates and compares the most common systems of quality and hygiene of food. It defines terms such as food quality and food hygiene (food safety) and focuses on implementation of HACCP system into food industry. It also deals with ISO standards used in food industry and standards approved by GFSI (that means standards BRC and IFS).
|
|
|
Foodstuff quality from the customer's point of view
LEDVINKA, Jan
As mentioned by the topic of my Bachelor's thesis I surveyed a lot of respondents in order to collect the information about their view on foodstuffs quality. For example I was interested if people considered the nutritional composition of the products, if they knew what the quality food label means, how many times they bought foodstuff and how many times they had solved food related issues. Furthermore, I mention the security of foodstuffs' labelling and describe many different types of customers' behaviour. The price of foodstuffs is also a very important topic I mention. Finally I focus on specific commodities like (meat and meat products, eggs, milk and dairy products, pastries, fruits and vegetables).
|
|
|
Konzervace potravin - historie a současnost
Mojdlová, Veronika
Goal of this bachelor thesis Food preservation - past and present, is to create an overview of methods that have been used for food preservation in the past, and which are used today. Some of the methods were used in ancient times to apply today, however, are improved and streamlined. The thesis also lists and describes the various ingredients, such as water, fats and proteins. Many effects act at these components and this has resultis in sensory and quality changes in foods. It identifies microbial agents and also that are not, which are also very significant proportion of the poor quality of food. A significant part of the thesis is devoted to specific conservation methods that destroy microorganisms directly or inhibit their growth. At the end, the packing materials, which play an important role in preventing secondary contamination of food.
|
|
| |
guest ::
