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Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
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History of Indonesian Spice Trade
Hrnčířová, Zuzana ; Pokorný, Ondřej (advisor) ; Petrů, Tomáš (referee)
The aim of this work is to summarize all the important points in the history of Indonesian spice trade led by Europeans. In the introduction is geographical definition, as well as a general description of the various kinds of spices exported from Indonesia. Following a major part devoted to the history of the trade with this commodity, from early Portuguese business contacts to the Dutch Golden Age spice trade. Then the focuse are the Dutch, who consequently held a leadership role in trading. The conclusion of the work summarizes the reasons of the decline in demand for spices in the 19th century and thus concludes the period of prosperity and profit from the sale of this trading article.
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History of Indonesian Spice Trade
Hrnčířová, Zuzana ; Pokorný, Ondřej (advisor) ; Petrů, Tomáš (referee)
The aim of this work is to summarize all the important points in the history of Indonesian spice trade led by Europeans. In the introduction is geographical definition, as well as a general description of the various kinds of spices exported from Indonesia. Following a major part devoted to the history of the trade with this commodity, from early Portuguese business contacts to the Dutch Golden Age spice trade. Then the focuse are the Dutch, who consequently held a leadership role in trading. The conclusion of the work summarizes the reasons of the decline in demand for spices in the 19th century and thus concludes the period of prosperity and profit from the sale of this trading article.
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