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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Způsoby tepelného ošetření mléka a jeho dopady na nutriční jakost
 Leischnerová, Zuzana
The topic of this bachelor thesis is "Ways of heat treatment of milk and its impacts on nutritional value". The theoretical part describes the composition of milk, its individual components and nutritional value. Other chapters focus on heat treatment, legislation concerning milk and differentiation of milk types based on intensity of treatment, individual treatments and their impact on the content and quality of individual components. At last there are described changes that occur in milk upon heating and reactions that may arise when exposed to high temperature. The nutritional value is generally lower than in raw milk, the changes are the most significant in sterilized milk, while the least change occur in the pasteurized milk. The practical part monitors the representation of individual types of milk on the market with respect to heat treatment and manufacturers. The questionnaire provides information from producers. The questionnaire shows that some manufacturers are already using ESL treatment in practice, but the term ESL is still not implemented in legislation.
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Užití laktulózy k prevenci ventilátorové pneumonie
Zvoníček, Václav ; Ševčík, Pavel ; Fakultní nemocnice u svaté Anny (Brno, Česko)
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