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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Antioxidační vlastnosti kávy
 Lachmanová, Klára
This thesis deals with antioxidant properties of the coffee. It is focused on the influence of the roasting degree and different kinds of brewing methods on the antioxidant capacity of the coffee. A general overview is about the coffee itself, the history and coffee processing. Main part describes the roasting and chemical substances in the coffee. The whole roasting proces and chemical changes are described here as well. In practical part the antioxidant capacity is measured. The influence of individual factors is determineted by statistic methods. Brewing changes are evalueted by sensory analysis.
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Možnosti identifikace kvasinek rodu Brettanomyces ve víně pomocí PCR
 Lachmanová, Klára
This thesis is focused on the ability of identification of the Brettanomyces yeasts in wine by using molecular PCR methods. The microorganisms occurring in wine, their characteristics and properties are described here. It also focuses on the most common diseases of wine, which leads in many cases to depreciation till inedibility of the wine. The main part is about the isolation of DNA needed for further evaluation, and molecular techniques, focusing on the PCR. There are described the procedures for isolations and the methodology of PCR and its evaluation. The conclusion is focused on assays already performed detection of microorganisms, particularly Brettanomyces yeasts. There are evaluated for its speed, accuracy and reliability.
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