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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Význam a výskyt konzervantů ve výrobcích z ovoce a zeleniny
 Kotrlová, Adéla
The bachelor thesis on the sujbect Occurrence and Importance of Preservatives in Products of Fruits and Vegetables was elaborated between years 2017 and 2019 at the Institute of Postharvest Technology of Horticulture Products at the Faculty of Horticulture at the Mendel University in Brno. Preservation methods are divided into conservation by physics methods used in the production of fruits and vegetables products. Conservation by chemical preservatives where are desribed particular preservatives used in production of fruits and vegetables products. Legal restrictions and specifications preservatives used in products of furits and vegetables. Enclude limits of the quantity in certain types of products.
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Konzervace potravin - historie a současnost
 Mojdlová, Veronika
Goal of this bachelor thesis Food preservation - past and present, is to create an overview of methods that have been used for food preservation in the past, and which are used today. Some of the methods were used in ancient times to apply today, however, are improved and streamlined. The thesis also lists and describes the various ingredients, such as water, fats and proteins. Many effects act at these components and this has resultis in sensory and quality changes in foods. It identifies microbial agents and also that are not, which are also very significant proportion of the poor quality of food. A significant part of the thesis is devoted to specific conservation methods that destroy microorganisms directly or inhibit their growth. At the end, the packing materials, which play an important role in preventing secondary contamination of food.
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