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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Hodnocení výrobku z chmelových výhonků
 Heinereichová, Iva
The diploma thesis deals with sensory assessment, measurement of color and pH of six batches of hop shoots, which differ harvest days and pasteurization, dipping in water overnight and repeated pasteurization. Young shoots of hops were harvested during April. It is a pasteurized product from sweet-sour pickled hop shoots. Results of sensory assessment of hop shoots showed between batches a statistically significant difference (P <0,05) in a number of descriptors. Results of sweet-sour pickle did not showed differences between batches. The difference between batches was only for the purity descriptor. The term of harvest shoots may affect the sensory quality of hop shoots. Dipping of shoots overnight in water and the long-term effect of the pasteurisation temperature worsened the texture and color of the shoots.
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Obaly na maso a masné výrobky a jejich označování
 Heinereichová, Iva
The bachelor thesis called Packaging of meat and meat products and labeling deals with programs packaging of meat and meat products. This work elaborates the legislative requirements, available studies and publications about given problem. It characterizes and highlights the legislative requirements in Czech Republic commonly consumed meats (pork, poultry and beef). Further defines packaging as such and describes the features that are important in food packaging. The work is focused on the consumer packaging for meat and meat products with which customers encounter daily in the market. The largest part of the work is therefore devoted to technological and shipping packaging meat products and modern ways of wrapping meat and meat products. It also highlights the risk of migration of constituents from packaging materials into food, which can threaten the health of consumers. A final chapter describes the food labeling, which is important in terms of consumer awareness.
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