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National Repository of Grey Literature 4 records found  Search took 0.01 seconds. 
Acrylamide formation during heat treatment of foods
 Michalíková, Veronika ; Omelková, Jiřina (referee) ; Šimko, Peter (advisor)
The bachelor thesis has a research character and deals with acrylamide formation during the heat treatment of foods. It summarizes findings about the mechanism of acrylamide formation, its occurrence in food and the analytical methods for the assessment as well. Also the effects of different additives and conditions on acrylamide reduction in foodstuffs are described.
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Occurrence of polycyclic aromatic hydrocarbons PAHs in aquatic ecosystem of the Yangtze River. Comparison of data from passive samplers SPMD with the literature.
 HEMERKOVÁ, Kristýna
The aim of this study was to process results of the analysis of polycyclic aromatic hydrocarbons (PAHs) in SPMD samplers and to compare obtained data with published data sampled the same way. The devices were deployed for 10 days at sampling sites in the middle part of the Yangtze River in august 2013. Instrumental analysis was based on GC-MS/MS method. Time weighted average concentrations of PAHs were calculated using performance reference compounds (PRC) approach. In the area of interest, freely dissolved concentrations of PAHs in water ranged from 7.5 to 31 ng×l-1. The detected concentrations were in the same range or even lower compared to other European rivers probably because of dilution. Domination of 2-3 rings indicated fresh inputs of pollution. By applying diagnostic ratios of certain PAHs, identification of possible sources was performed. These ratios were generally inclined towards pyrogenic sources of pollution by PAHs in all study sites except Jiang Li where these ratios indicated mixture of both petrogenic and pyrogenic sources.
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Acrylamide formation during heat treatment of foods
 Michalíková, Veronika ; Omelková, Jiřina (referee) ; Šimko, Peter (advisor)
The bachelor thesis has a research character and deals with acrylamide formation during the heat treatment of foods. It summarizes findings about the mechanism of acrylamide formation, its occurrence in food and the analytical methods for the assessment as well. Also the effects of different additives and conditions on acrylamide reduction in foodstuffs are described.
Detailed record
PLFA Analysis Using GC-MS/MS Technique as a Useful Tool for Characterization of Microbial Communities in Soil Heavily Contaminated by Polycyclic Aromatic Hydrocarbons and Their Derivatives
 Byss, Marius
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