|
|
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.
|
|
|
Marketing as it relates to special diets
Townsend, Carena Ashley ; Cook, Gina (advisor) ; Halík, Jaroslav (referee)
The aim of this thesis is to analyze how marketing communications strategies influence consumers to purchase gluten-free products in the United States and the United Kingdom. This thesis is divided into four chapters. The first chapter focuses on the theory of the marketing mix and marketing communication concepts related to the gluten-free food industry. The second chapter focuses on the history of gluten in food production, the rise and expansion of the gluten-free industry and economic impacts. The third chapter compares the marketing strategies of the Barilla Group by comparing their gluten-free pasta and gluten counterpart in the United States and the United Kingdom markets. The last chapter summarizes the research conducted by the author to understand what are the different influences that impact consumers to purchase Barilla products in both markets.
|
|
|
Commercial and legal aspects of trademark in the field of gluten-free products
Lášková, Tereza ; Boháček, Martin (advisor) ; Wimrová, Hana (referee)
The diploma thesis deals with the gluten-free labelling placing emphasis on a trademark. The introductory chapter depicts specification of products suitable for gluten-free diet. The thesis assesses and compares commercial and legal aspects of trademark, quality mark and designation specified in public law. These are evaluated in connection with products suitable for gluten-free diet. The concluding part is devoted to an analysis of the European Licensing System.
|
guest ::
