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Influence of aroma active compounds on flavour of fermented dairy products
Tvrdková, Denisa ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
The theme of this thesis is to determine the aroma active compounds in fermented dairy products. These substances significantly influence the palatability of these dairy products. Five kinds of dairy products were analyzed. Two types of creamy yogurts, and three types of yoghurt milks were produced at the dairy Ekomilk Ltd. in Frydek - Mistek and four types of acidified milk, five kinds of creamy yogurts, two kefir milks and two clabbered milks come from production of the company Kunin, Inc. Ostrava - Martinov. The SPME extraction method was used for the determination of aromatics, subsequent analysis was performed using gas chromatography. Compounds contained in fermented milk products were identified and quantified on the basis of the measured standards. Total 39 compounds, including 16 alcohols, 7 acids, 6 aldehydes, 6 ketones and 4 esters were identified. Fermented dairy products were twice subjected to sensory evaluation by the ranking test and scale test. The assessors were chosen from students, postgraduate students and staff of faculty of chemistry BUT. Consumers evaluated very positively yogurts, yogurt drinks and acidified milks, while kefir milks and clabbered milks did not suit in some aspects.
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Influence of aroma active compounds on flavour of fermented dairy products
Tvrdková, Denisa ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
The theme of this thesis is to determine the aroma active compounds in fermented dairy products. These substances significantly influence the palatability of these dairy products. Five kinds of dairy products were analyzed. Two types of creamy yogurts, and three types of yoghurt milks were produced at the dairy Ekomilk Ltd. in Frydek - Mistek and four types of acidified milk, five kinds of creamy yogurts, two kefir milks and two clabbered milks come from production of the company Kunin, Inc. Ostrava - Martinov. The SPME extraction method was used for the determination of aromatics, subsequent analysis was performed using gas chromatography. Compounds contained in fermented milk products were identified and quantified on the basis of the measured standards. Total 39 compounds, including 16 alcohols, 7 acids, 6 aldehydes, 6 ketones and 4 esters were identified. Fermented dairy products were twice subjected to sensory evaluation by the ranking test and scale test. The assessors were chosen from students, postgraduate students and staff of faculty of chemistry BUT. Consumers evaluated very positively yogurts, yogurt drinks and acidified milks, while kefir milks and clabbered milks did not suit in some aspects.
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The Burnout syndrome among members of the Fire Brigade of the Czech Republic
Tvrdková, Denisa ; Hubinková, Zuzana (advisor) ; Beňo, Miloslav (referee)
This theoretical-empirical thesis discusses an issue of burnout among members of Fire Rescue Service of the Czech republic. The focus of theoretical part is given to the burnout syndrome, it's definition, risk factors, possible causes, it's gradual phases and diagnostic and measuring methods of the burnout syndrome. Further, the theses deals with possibilities of treatment of a burnout and preventive actions that could be taken on both sites of each employee and the organization. This is followed by a closer acquaintance of the Fire Rescue Service of the Czech republic, it's history, mission and basic competences. Afterwards, a profession of professional firefighter is described. Possible causes and preventive measures against the burnout syndrome at the Fire Brigade are examined. In the empirical part of this thesis the burnout syndrome among members of Fire Rescue Service of the Czech republic is investigated through questionnaires and personal interviews. At this point the thesis focuses on outbound firefighters and operational technicians with the aim to detect possible differences in incidences between those two groups and possible causes of the burnout syndrome among them. Further the aim is to assess the efficiency of the Psychological Services of the Fire Brigade and its preventive measures taken against work-related stress and burnout.
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Disabled people and their integration in the frame of labour market within the sheltered workshops
Tvrdková, Denisa ; Hubinková, Zuzana (advisor) ; Cipro, Martin (referee)
This thesis deals with possibilities of integration of disabled people in the frame of labour market within sheltered workshops. I define term of disabled people in theoretical part, especially of those with mental and combined disabilities. Further I characterise the labour market for disabled people and then I explain the difference between sheltered workshops and socio-therapy workshops. In practical part of this thesis I use method of interviews to obtain information about current situation within sheltered workshops and socio-therapy workshops in the Czech Republic. The aim of this thesis is to find a good practice, for usage of sheltered workshops and socio-therapy workshops intended for the people with mental and combined disabilities, through analyses of data collected from interviews. Based on gained information I draw-up a project of optimal method of operation workshops.
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