National Repository of Grey Literature 310 records found  1 - 10nextend  jump to record: Search took 0.01 seconds. 
Porovnání medů mezi sebou na základě různých parametrů
Bajerová, Kateřina
In the theoretical part, this diploma thesis briefly describes the origin and processing of honey. Then, some of its physical and chemical properties are characterized, focusing on the methods of their determination. The work also focuses on the effects of honey on human health and its possible applications in the treatment of various diseases, and finally with a brief presentation of other bee products. In the practical part, an analysis of selected physical and chemical properties (water content, titratable acidity, active acidity, colour, glucose content, proline content) of honey samples obtained from the market was performed. The results of the determination were compared with the values set by the legislation. A sensory evaluation was also carried out for the overall assessment. Finally, a statistical comparison of individual results was also performed.
Perspektivy a problematika masné výroby v rámci regionální produkce
Suchánková, Žaneta
The subject of this bachelor thesis is regional meat producers. The first part of the literature search deals with the quality regimes of the European Union and the Czech Republic. Both positive and negative aspects of the labelling systems in their impact on producers, consumers and the environment are presented. The environment is the main reason for the introduction of this sustainability strategy. The link to a particular place is also important, as is the tradition that consumers associate with higher quality products. The second part of the thesis thus focuses on the production of pâté according to the Czech Guild Standard, which refers to traditional and honest processing technology. The technological process is related to economic, hygienic and sensory quality.
Design Process Management of the Order of the Chosen Portfolio of the Organization
Kadlík, Vilém ; Juřica, Pavel (referee) ; Jurová, Marie (advisor)
The bachelor thesis focuses on the order management process in Keestrack s.r.o., a company that manufactures mobile sorting and crushing machines. The first part deals with the introduction of the company and then in the second part the theoretical background of the issue is presented, where we find explained concepts related to production, quality and process. The third part is an analysis of the current state of the art based on the theoretical part. In the last part, the results are interpreted and suggestions are made to improve the current situation of the company.
Performance Assessment of the Selected Company according to Model Start Plus and Proposals for the Improvement
Zítková, Tereza ; Audová, Blanka (referee) ; Veselý, Josef (advisor)
This master’s thesis deals with the performance evaluation of a selected company using one of the evaluation models, specifically the Start Plus model. The work is based on theoretical knowledge related to the given model. Based on this model, an analysis of the company was carried out, the output of which was the identification of the company's strengths and weaknesses and areas for improvement. At the end of the thesis, measures are proposed that are based on these areas and should lead to an increase in the performance of the company's evaluation.
Czech Agriculture Food Inspection Authority Annual Report 2022
Státní zemědělská a potravinářská inspekce
Annual report includes these chapters: introduction by Director General, control activities, laboratory activities, certification, legislation, cooperation with other public bodies and institutions in the Czech Republic, quality management systém, international relations, public relations, human resources, financial management report, conclusion.
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Kontrola jakostních parametrů experimentálního masného výrobku za použití vedlejších produktů vzniklých po zpracování vlašských ořechů
Graciasová, Michaela
The diploma thesis deals with the usability of raw materials that arise during the processing of walnuts. The work further summarizes the whole process of technological operations in the production of meat products. The intention of the practical part was to add walnut moldings, which are a by-product of the production of walnut oil. Another batch was made with the addition of whole walnuts. The content of dry matter, fat, protein and salt was determined for the produced Spišské sausages, which was chosen as a suitable model meat product. Subsequently, the color of the Spišské sausage on the section and the surface was determined using a spectrophotometer. The assessment of hygienic quality was based on microbiological analyzes in the form of the total number of microorganisms, fungi, coliform bacteria and enterococci. The main task and goal was the sensory analysis of the products, for which 9 descriptors were evaluated. The sensory analysis shows that in the descriptors the overall (appearance, surface color, hardness and strength of the bite) the Spišské sausage with walnut pomace was evaluated better than the control sample. From the overall acceptability, it is clear that the sample with walnut pomace is less acceptable than the sample with whole walnuts, where the overall acceptability was evaluated much better.
Changes of selected indicators during the aging of beer
NOVÁK, Jan
The diploma thesis deals with the monitoring of selected quality parameters of chemical analysis during the beer maturation. The course of the change in alcohol content, the actual and apparent extract in the beer, the extract of the original wort and the degree of fermentation of the beer were monitored. Results of the analysis of beers from the Mini-Brewery of the Faculty of Agriculture of the University of South Bohemia in České Budějovice and the brewery Litovel, a.s. are compared in a uniform technological time of production at the end of maturation just before bottling with samples of beers purchased in the market network in the Czech Republic.

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