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	Charakteristika jakostních parametrů kávy Štindlová, Adéla The purpose of this bachelor’s thesis was to elaborated literature review of the Characteristics of coffee quality parameters. This thesis provides comprehensive information about coffee and focuses on the process of its treatment with the special emphasis on the external factors affecting the final quality of coffee beans, such as the growing conditions, post-harvest treatment and roasting degree. Roasting coffee is probably a paramount step. While roasting, the chemical composition of coffee beans varies distinctly and ongoing reactions affect the final form of grains fundamentally. Last but not least, this thesis also deals with the evaluation of coffee beans, which is an integral part of the whole process of coffee treatment. The analysis is carried out by instrumental but mainly by sensory methods, on both green and roasted beans. Detailed record
	Polyfenoly v kávě Kharytonava, Katsiaryna This bachelor thesis describes the most important coffee varieties, the ways of their processing and the overall chemical composition of coffee. Also are introduced factors that influence the properties of coffee. The main aim of this work is to get acquainted with the polyphenolic components of coffee beans and beverage, to find out their dependence on the conditions of cultivation and processing and how their content changes. Polyphenols are antioxidants and, due to their ability to protect cells from active radicals, can have a beneficial effect on the human organism. The work describes the effects of coffee beverage on humans and why it is important to keep a limited amount of coffee per day. Detailed record
	Stanovení mechanických vlastností kávových zrn Štefcová, Lenka Detailed record

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