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Growing technology of milk thistle (Silybum marianum L. Gaertn.) and fertilization with the aim of maximizing the quality of the product and its use
GUBIŠOVÁ, Jana
Milk thistle (Silybum marianum L. Gaertn.) a medicinal plant known for thousands years. In the Czech Republic is purposely planted since the 70s of last century. Last few years increased worldwide interest about this plant mainly due to the pharmaceutical industry, which uses isolated of the active ingredients. The advantage of this plant is low demands on environment and high yields if suitable agrotechnics aspects and soil quality are provided. The main objective of this thesis was to gather available information about milk thistle, growing technology, and familiarity with its botanical characteristics, chemical composition and active ingredients, farming techniques, use, fertilization and past management. Furthermore the study was focused on summarizing the methods for the determination of certain active substances clarification the pharmacological effects and the influence of elicitation and cultivation techniques for the active substances. In the conclusion was summarized the problem of the cultivation of milk thistle and technology designed for growing in practice and of its use. Especially as a technology of soil preparation, choosing suitable proceeding crop, seeding, fertilizing and the most demanding plant harvest. Furthermore there was given a proposal for the use of seeds of milk thistle in the food industry, where is considered as insufficient. The potential of this medicinal plant would be for example for the production of functional foods.
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Barley as the functional food
NERAD, František
The aim of the bachelor thesis was evaluation of the barley potential as functional food with respect to contents of various biologically active matters with possible pharmacological effects. The introductory parts of the thesis were focused on general information about barley and its importance and utilization. The following part evaluated barley for food applications and breeding programs of glumeless barley that are very suitable for food production. The thesis also presented the concrete examples of barley functional matters and their health preventive effects. Very important chapter of the thesis from the point of view of barley utilization was the part about green barley. The concluding part of the thesis was devoted to definition of functional foods -up to now it has not been created unified definition of functional food. This chapter also showed concrete examples of functional food in barley nutrition, bakery, dairy, gastronomy, butchery, cereal nutrition or in combination with pasta. The information used thorough the thesis was obtained from publication of Czech as well as foreign authors and the carefully were described problems of the established theme.
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Functional foods and their application to the regional food market
ZÍDKOVÁ, Jana
The aim of this work was to characterize the contribution of functional foods for human health and to formulate effective procedures for the implementation of functional foods on the regional food market in the use of marketing mix. He was a pilot market survey questionnaire form. Finally, it was recommended that future functional food manufacturers to determine for how many are able to produce these foods and compare the price that people are willing to pay for this product. When promoting a product would be good to focus on women aged 31-50 years and in leaflets. Important to raise interest in buying a functional food is to give consumers more information about this type of food. Inform them all about their impact on health as scientific evidence.
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Probiotic bacteria in dairy products
KORANDOVÁ, Květa
Probiotic microorganisms are live organisms that facilitate optimal composition of intestinal flora. The thesis deals with the positive influence of probiotic microorganisms on human health. It describes the most frequently used bacteria family, which includes Lactobacillus, Lactococcus, Streptococcus and Bifidobacterium. The thesis also deals with health, microbiologic and technological requirements necessary for probiotic effectiveness. It offers an overview of characteristics of products containing probiotic microorganisms, which include pharmaceuticals and selected functional food. In the food group, the thesis particularly focuses on fermented milk products.
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The influence of herbage compouns on goats milk quality
VAZDOVÁ, Pavlína
The summary of my essay is milk composition (mainly goat´s milk), impact on human health, the usage milk as functional food and oportunity to influence the composition through nutririon and feed additives (especially essencial fatty acids). Aim of my work is to summarize actually published studies and compare opinions of other authors. My study is focused on the codification of knowledges of initial informationes from the realized experiment at the school goat farm with additives line seeds in nutritive ration, analysis of nutrients of feeds and daily milk production of selected subjects.
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