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Prebiotic sweetener tagatose
Jurečková, Zuzana ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This sweetener, D-tagatose, has numerous advantages, which would eventually be able to use in the food industry. It summarizes the properties of Dtagatose, physical and also chemical, the possibility of production from lactose or bacterial action on Dtalitol. The basic information about the properties of Dtagatosy also discusses the actual metabolism of Dtagatose, prebiotic properties and their effect in the gastrointestinal tract. Dtagatose is a proposed new sweetener, because the possibility can not be missed in certain applications tagatose in a different types of foods for example confectionery. And positive qualities in comparison with sucrose. This comparison is made to examples of disease associated with excessive use of conventional sweeteners sucrose. This paper also discusses possibilities Dtagatose determination in foods by different methods.
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Food products with probiotics
Zemanová, Tereza ; Valicová, Markéta (referee) ; Trachtová, Štěpánka (advisor)
Fermented dairy products containing probiotic microorganisms which are distinguished by favorable effects on the intestinal microflora, are in present time consumed in large quantities. Products range in which microorganisms are contained in recent years expanded greatly. On the market are currently available not only milk, but also meat or vegetable products of this type. The aim of work was to get acquainted with probiotic microorganisms, a description of their use in food industry, and whether they have for us “Homo sapiens sapiens,, favorable or unfavorable effects. In the practical part of work was showed the presence of probiotic bacteria in fermented dairy product using the polymerase chain reaction methods.
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Food products with probiotics
Zemanová, Tereza ; Valicová, Markéta (referee) ; Trachtová, Štěpánka (advisor)
Fermented dairy products containing probiotic microorganisms which are distinguished by favorable effects on the intestinal microflora, are in present time consumed in large quantities. Products range in which microorganisms are contained in recent years expanded greatly. On the market are currently available not only milk, but also meat or vegetable products of this type. The aim of work was to get acquainted with probiotic microorganisms, a description of their use in food industry, and whether they have for us “Homo sapiens sapiens,, favorable or unfavorable effects. In the practical part of work was showed the presence of probiotic bacteria in fermented dairy product using the polymerase chain reaction methods.
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Prebiotic sweetener tagatose
Jurečková, Zuzana ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This sweetener, D-tagatose, has numerous advantages, which would eventually be able to use in the food industry. It summarizes the properties of Dtagatose, physical and also chemical, the possibility of production from lactose or bacterial action on Dtalitol. The basic information about the properties of Dtagatosy also discusses the actual metabolism of Dtagatose, prebiotic properties and their effect in the gastrointestinal tract. Dtagatose is a proposed new sweetener, because the possibility can not be missed in certain applications tagatose in a different types of foods for example confectionery. And positive qualities in comparison with sucrose. This comparison is made to examples of disease associated with excessive use of conventional sweeteners sucrose. This paper also discusses possibilities Dtagatose determination in foods by different methods.
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