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The conductive layers in LTCC
Poledník, Tomáš ; Psota, Boleslav (referee) ; Kosina, Petr (advisor)
The bachelor thesis was focused on a determination of the limits of screen printing and on estabilishing a power loading of layers on LTCC. It describes the print of the conductive themes via the screen-printing method on the substrata. The thesis contains the description of a measuring on the conductive layers, and a processing its results. It was also performed the printing of layers on a corundum ceramics in order to compare the results. From the measured values were formed the graphs, which represent the possibility of the power loading of layers depending on the temperature and on the width of the thick-layer guide.
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Study of the properties of mortars with pozzolanic active materials
Vaníček, Štěpán ; Rovnaníková, Pavla (referee) ; Žižková, Nikol (advisor)
This thesis is focused on the study of the properties of mortars and pastes with active pozzolanic materials. It deals with monitoring cementitious composites which describes both the effect of compensation pozzolanic cement mortar admixtures active based on amorphous silica and the modifying polymeric additive. The main criteria for the assessment of these modified mortars and pastes are particularly adhesive and achieved strength compared with the reference mortar. The detailed work also examined the microstructure past through images from REM, records RTG, DTA and high pressure mercury porosimetry.
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Pekárenské výrobky a těstoviny jako funkční potraviny
Lehkoživová, Victoria Patricie
The bachelor thesis focuses on bakery products and pasta and the possibilities of their fortification with substances of significant nutritional value for the human organism. In the first part the thesis focuses on the characteristics of the input raw materials, i.e., cereals. In the next part the production technologies and products are described. The literature search concludes with a discussion of important and nutritionally valuable substances, including their possible applications for fortification. Products Cereal products are an essential component in human nutrition. Therefore, they can be used very effectively for targeted fortification and increasing the nutritional value of products, They can contribute to to significantly expand the portfolio of functional foods. In the practical part, the 9 recipes of bakery products fortified with raw materials containing nutritionally valuable substances were developed. Their sensory acceptability was evaluated and the results were processed in tabular and graphical form.
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Marketing as it relates to special diets
Townsend, Carena Ashley ; Cook, Gina (advisor) ; Halík, Jaroslav (referee)
The aim of this thesis is to analyze how marketing communications strategies influence consumers to purchase gluten-free products in the United States and the United Kingdom. This thesis is divided into four chapters. The first chapter focuses on the theory of the marketing mix and marketing communication concepts related to the gluten-free food industry. The second chapter focuses on the history of gluten in food production, the rise and expansion of the gluten-free industry and economic impacts. The third chapter compares the marketing strategies of the Barilla Group by comparing their gluten-free pasta and gluten counterpart in the United States and the United Kingdom markets. The last chapter summarizes the research conducted by the author to understand what are the different influences that impact consumers to purchase Barilla products in both markets.
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Hodnocení bezlepkových potravin se zaměřením na bezlepkové těstoviny
DARDOVÁ, Magdaléna
This diploma thesis looks into the subject of gluten free pasta. They were evaluatded in boling test and from the point of taste. There were four groups of pasta selected, who are based on maize starch and it also contained many other igredients. The boiling test was conducted directly by the metodics and contents the boiling evaluation signs, binding, swelling capacity and sediments. Recommended time of boiling were extended only in group of pasta with maize starch basis whose binding was 118,5 %, swelling capacity 2,53 and sediments value 200 ml. Maize pasta with the contents of unctuous acids mono a diglycerids has binding 99,5 %, swelling capacity 2,36 and sediments value 50 ml. The biggest swelling capacity has the maize pasta with rice flour with its swelling capacity 2,18 a sediments value 110 ml. Selected pasta has also been evaluated from a point of atractivity for the consument and sensoric methods has been used. The group of 40 students of South Bohemian University has been collected atd followed was evaluated shape, swelling capacity, color, aroma and taste. The biggest loose of shape and biggest bidding was in group of maize starch pasta and the less. Color atractivity was in group of maize starch pasta and rice flour pasta. There was no major differences between tested groups from point of aroma. Also the taste of the samples was not been evaluated so high. The worst wal again group of maize starch pasta and rice flour pasta. Finally the overview of the samples has been evaluated by the best color, aroma, taste and overal. In every aspect the best samples was the maize pasta contains mono and diglycerids acids.
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