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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Nové trendy v konzervaci potravin
 Hrabaňová, Šárka
This thesis is dealing with food conservation with focus on new methods. The beginning of this thesis focuses on meaning and development of food conservation. Following chapters approaches beginning and undesirable change process, which might be started by various mechanisms. The most important are caused by microbial activity. And microorganisms and its life conditions are the main concern of all conservation measures- Its goal is the direct and indirect inactivation of present contaminating microflora. Bigger part of literary summary is dedicated to application principle of each conservation method in food industry, involving conventional and new trends. Another part of this thesis is description of inactivation mechanisms, strengths and weaknesses of each method, level of treatment impact on canning material components. A part of preservation method characteristics is a single chapter, chapter dealing with generation and use of cold plasma in food industry as a modern conservation method.
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Možnosti konzervace potravin hydrostatickým tlakem
 Vráblíková, Martina
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