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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Influence of the filtration and pasterurization on content of selected vitamins in beer
 Šimíčková, Adéla ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
This master thesis focuses on the influence of the filtration and the pasteurization on the content of the selected vitamins in beer. Specifically, the vitamin B2, B3, B6, B9 and B12. The high performance liquid chromatography with diode array detector was used as a separation method for the vitamin content analysis. First this method was optimized and then validated. The data obtained by analyzing 28 beer samples were evaluated using a statistical method – the analysis of variance. This method provided parameters P, F and Fcrit which are important for the assessment of the statistically significant differences between the individual groups of beer . Based on these parameters, a significant effect of the filtration was observed for the vitamin B2 and B3. The filtration has reduced the amount of the vitamin B2 while it increased the concentration of the vitamin B3. The pasteurization had no significant effect on the vitamin content.
Detailed record
Influence of the filtration and pasterurization on content of selected vitamins in beer
 Šimíčková, Adéla ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
This master thesis focuses on the influence of the filtration and the pasteurization on the content of the selected vitamins in beer. Specifically, the vitamin B2, B3, B6, B9 and B12. The high performance liquid chromatography with diode array detector was used as a separation method for the vitamin content analysis. First this method was optimized and then validated. The data obtained by analyzing 28 beer samples were evaluated using a statistical method – the analysis of variance. This method provided parameters P, F and Fcrit which are important for the assessment of the statistically significant differences between the individual groups of beer . Based on these parameters, a significant effect of the filtration was observed for the vitamin B2 and B3. The filtration has reduced the amount of the vitamin B2 while it increased the concentration of the vitamin B3. The pasteurization had no significant effect on the vitamin content.
Detailed record

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