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On farm conservation of obsolete cultivars and landraces methodology
Holubec, Vojtěch ; Janovská, Dagmar ; Papoušková, Ludmila
This methodology defines basic terminology connected to on-farm conservation, presents links to international agreements and legal documents and describes its participants. There are presented possible practices of conservation based on experience in Europe, especially ECPGR, FAO and international projects focused on this topic. It proposes the system of on-farm conservation in the conditions of the Czech Republic as well as possibilities of its integration to international/European networks.
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The Food Conservation in Roman Italy
Benková, Martina ; Titz, Pavel (advisor) ; Ondřejová, Iva (referee)
This document deals with problems of food preservation in the ancient world focusing on Roman Italy. Attention is concentrated on individual conservation practices, covering the techniques of storage and direct preservative interventions, which include dehydration, salting, sweetening, pickling, smoking or making of diary products. The work is mainly based on the study of contemporary literary works particularly Latin agricultural handbooks dating from the 2nd century BC to the 6th century AD. The information obtained is supplemented to the maximum extent by iconographic sources and archaeological evidence of individual installations and their products. The result is a comprehensive overview of preservation methods, divided into categories and subcategories based on used technology approaches characterized in the introduction to each chapter. Powered by TCPDF (www.tcpdf.org)
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Sepulchral monuments in the heritage conservation practice
Roháček, Jan ; Müller, Karel ; Chlíbec, Jan ; Slavík, Jiří
The methodology book pioneers in presenting the forms and evolution of Christian sepulchral monuments dated from the Middle Ages to the 20th century, their decoration and epigraphic suit. The main part of the methodology book consists of chapters on recording, documentation, preservation and presentation of sepulchral monuments. The chapters on epigraphic and heraldic accessories are aimed to be directly used as sources for sepulchral monuments' recording. A lot of attention is paid to managing records of the monuments in the environment of the heritage conservation integrated information system.
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Antimicrobial activity of selected natural extracts
Šandová, Lucie ; Veselá, Mária (referee) ; Zemanová, Jana (advisor)
The aim of the bachelor thesis was to determine antimicrobial activity of selected natural extracts, specifically three model extracts made from purple coneflower (Echinacea purpurea) and four commercial extracts – true lavender (Lavandula angustifolia), lemon balm (Melissa oficinalis), echinacea herbal drops (Echinacea purpurea) and echinacea extract (Echinacea purpurea) with ginger, against selected microorganisms. Theoretical part is focused on description of bioactive substances that are found in plants. It also describes extraction methods used for obtaining extracts from plant materials, methods for determining antimicrobial activity and then the use of natural extracts in food and cosmetic industry. In experimental part, antimicrobial effect of the extracts was tested against gram-negative bacteria Escherichia coli, gram-positive bacteria Bacillus cereus and yeast Candida glabrata. For determination of the antimicrobial activity, two methods (hole method and disc diffusion method) were used and compared. The highest antimicrobial activity against selected microorganisms was showed by commercial extract of lemon balm, which contains lot of geraniol and citroneloll. Significant antimicrobial activity had also been shown by commercial extract of true lavender. On the contrary, extracts from Echinacea had not shown any antimicrobial activity against selected microorganisms.
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Principy prodlužování trvanlivosti masných výrobků
Doleželová, Pavla
Meat is spoil food which for centuries people processed meat products using preser-ving methods which my bachelor thesis deals. Another point of this work is the compo-sition of meat Preserving meat is divided into four basic types and further divided by the way it is due to preservation. There are described: smoking, drying, salting, cooling, freezing, baking, cooking, fermentation their principles. What is important is the con-nection with the preservation of meat products of quality with must comply with these standards. The quality is closely linked to production hygiene of meat products and me-at processing plants. For this reason, there is mentioned legislation that deals with this topic. The next section deals with defects in their description of meat products.
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Stroje a strojní linky pro sklizeň pícnin
Práza, Martin
This thesis gives a description of technique utilization forage and methods about forage preservation. Next part presents the factors and opportunity of organization machinery to the machine line for ensilage. Practical part compares results of practical field experiment about self propelled harvester and various transport vehicles for transport cutter forage. The experiment monitored fuel consumption, engine hours, turnover time and transporting amount of vehicles which are then compared.
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Výskyt mykotoxinů v konzervovaných potravinách
Vlčková, Jana
The bachelor thesis Occurrence of mycotoxins in preserved foods concerns the secondary metabolites of filamentous micromycetes – mycotoxins and preservation processes, which prevent occurrence of filamentous mycromycetes in preserved fruits and vegetables. The first part is aimed to importance, characteristics and morfology of filamentous micromycetes. The second part describes factors, which influence production of mycotoxins in food, meaning of fruits and vegetables preservation, description of preservation methods and effects of mycotoxins on human organism. The following part is aimed to description of mycotoxicosis and on individual mycotoxins, which are aflatoxins, ochratoxin A, patulin, fumonisins, deoxynivalenol and more. Legislative limits for individual mycotoxins, occurrence of mycotoxins in preserved food from fruits and vegetables, detection and prevention of their production and presence in food are described in the final part.
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Konzervační postupy v nápojovém průmyslu
Trněná, Kateřina
This bachelor thesis focuses primarily on the topic of preservation processes in the beverage industry. The first part deals with general basic substance composition of both alcoholic and non-alcoholic beverages, and their division. Furthermore, the thesis focuses on the important microflora of beverages in the sence of both positive and negative way of causing there ongoing processes. The second part deals with individual procedures of beverages preservation, with the aim of preserving beverages, the extension of its shelf life, and natural and chemical substances used in beverage production.
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Moderní technologie nealkoholických nápojů
Langová, Markéta
ABSTRACT The main purpose of this balechor thesis was describe technology of non-alcoholic drinks and focus on modern ways of its processing. The next purpose was focus on trends by raw material which are used, by methods of preservation and packaging of final products. The bachelor thesis with topic Modern technology of non-alcoholic drinks was created in years 2017-2018 at the Faculty of Agriculture, Mendel University in Brno at the Department of Food Technology.
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Ovlivnění stability šťávy zeleného ječmene pomocí obsahových látek z vybraných rostlinných druhů
Juříčková, Jana
The thesis „Affecting the stability of the juice of green barley using the content substances of selected plant species“ is usage of green barley substances, the green barley juice production and its stabilization with various plant extracts. In the theoretical part the aim is to define young green barley, important substances in the plant and how to obtain them, which plant extracts and preservation methods are used in barley juice production. The practical part of this thesis is about cultivating green barley in laboratory conditions, its processing with plant extracts addition and the effeciency monitoring for 3 weeks. Plant extracts have antimicrobial activity against various microorganism, and so the extracts are suitable for juice preservation. Moreover the extracts help to preserve the nutrients in the juice.A microbiological risk assessment was performed on a samples with the plant extracts and a microbiological evaluation was done in a stastistical analysis software. The result from the microbiological evaluation the most effective against microorganisms was Silybum m. extract.
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