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Fermented foods as a part of today's diet
Sochůrková, Veronika ; Pejšová, Hana (advisor) ; Chrpová, Diana (referee)
This bachelor thesis is devoted to fermented foods, which play an important role in human nutrition around the world. These include foods such as fermented milk products, fermented meat and fish products, fermented cereals, legumes, fermented beverages and kvass pastries. The theoretical part of the thesis focuses on the types and nutritional significance of individual groups of fermented foods. It also addresses the health aspects of the gut microbiome and the potential risks associated with the consumption of fermented foods. The aim of the work in the practical part was to determine the popularity and frequency of consumption of the most common fermented foods using a questionnaire survey. The results showed that the consumption of sour-milk products, especially yogurts, is very popular and most respondents include these foods in their diet several times a week. Fermented vegetables, especially sauerkraut, are also very popular. Most respondents are also interested in the topic of probiotics, and more than half of the respondents have tried homemade fermented foods. keywords: fermented foods, probiotics, fermented milk products, fermented vegetables, fermented legumes, fermented cereals, fermented beverages, kvass pastries
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Vývoj antioxidační kapacity v průběhu mléčného kvašení zeleniny
Pavloušková, Eva
This thesis, themed "Development of antioxidant capacity during the lactic fermentation of vegetables" was elaborated between 2014 and 2016 at the Faculty of Horticulture in Lednice. The aim of the study was to evaluate the development of antioxidant capacity during the lactic fermentation of selected vegetable species. The theoretical part includes characteristics of vegetables, health-promoting substances, antioxidants and lactic fermentation. In the practical part were based samples of cabbage material and during lactic fermentation were observed changes in the basic parameters and the development of antioxidant capacity. Higher values of antioxidant capacity were observed for fermented cabbage compared with unleavened and also values among representatives of red cabbage varieties were higher than for white ones. Based on the measurement results were evaluated that the lactic fermentation of vegetable material, especially cabbage, is one of the most promising methods to preserve and uplift its antioxidant capacity.
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