Home > Search Results: Prucková, Zdeňka
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Studium vlivu požití kávy na antioxidační stav organismu
 Prucková, Zdeňka
The theoretical part deals with the characterization of coffee, its production, chemical composition of grain and coffee swallowed impact on the health of an organism. It also deals with antioxidants, their division and their effects on the human body. There is described glutathione, one of the most important antioxidant in the blood. The practical part is engaged in an experiment consisting of the capillary blood collection and subsequent determination of thiol groups Ellman method, determine the total content of reduced glutathione by high performance liquid chromatography with electrochemical detection and determination of total protein content in blood by the Bradford method,. All results are shown in graphs. Contents of glutathion and thiol groups with regular consumption of coffee increased, protein content did not change. In the last part of the experiment, sensoric analysis of the test sample of instant coffee was carried out. Coffee was rated as average, because the overall impression was rated an average of 52.7 points.
Detailed record
Návrh receptury bezlepkových müsli tyčinek s přídavkem vlákniny
 Prucková, Zdeňka
The theoretical part deals with celiac disease, gluten-free diet composition and the importance of fiber consumption in gluten-free diet. The practical part deals with the production of muesli bars from gluten-free raw materials with different percentage of fiber. Two formulations have been proposed in which samples containing 0 %, 3 %, 6 % and 9 % fiber are always prepared. For these products were determined the physical properties, calculated the nutritional values. At the end was performed the sensory analysis. All results are shown by graphs. The best muesli bar was without fiber (buckwheat and rice flakes 1: 1, agave syrup, honey). The strongest was the muesli bar with 9% fiber content (buckwheat and rice flakes 1: 1, agave syrup, honey and wheat fiber). Muesli bars with 9 % fiber content showed the most favorable nutritional composition. The addition of fiber 3 % was evaluated as sensory acceptable.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English