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	Směsí pro výrobu bezlepkového chleba s přídavkem vlákniny Suráková, Lenka The aim of the thesis was to suggest mixtures for making of gluten-free bread with the addition fiber. Within the baker's experiment 18 recipes were suggested. Rolls were baked with two types of hydroxypropylmethylcellulose (HPMC) containing wheat fiber WF 200 and WF 600 and oat fiber HF 600 in an amount of 2 %, 5 % and 7 %. Quality assessment rolls included sensory evaluation, hardness measurements using TIRA TEST, measurement volume rolls, baking and calculate the loss ratio numbers. The results of the evaluation were statistically and graphically presented. The most suitable recipe was evaluated the recipe with a sample of 2 % wheat fibers with a fiber length of 600 micron using HPMC type E and sample was 7 % wheat fibers having a fiber length of 200 micron using HPMC type K. These samples were demonstrably evaluated as the best sensory evaluation (p < 0,05). Detailed record
	Druhy vláknin a jejich využití v pekárenském a pečivárenském průmyslu Premusová, Klára This thesis characterizes the dietary fibers, its different types, its important properties in human nutrition, the sources and uses in the food industry. The main section will focus on the effects of lack or excess of dietary fibers in human nutrition, the recommended daily intake, the distribution of the fiber and the characteristics of the individual components. In the next section are described sources of dietary fiber, properties and uses of VITACEL dietary fibers. In the last section are a described differend uses of fiber in the food industry. Detailed record
	Možnosti využití rostlinné vlákniny u stavů spojených se steatozou jater Horký, Jaroslav ; Institut klinické a experimentální medicíny Detailed record
	Mastné kyseliny membránových lipidů u kardiovaskulárních rizikových stavů a možnost jejich ovlivnění Štefka, Zdeněk ; Baše, Jiří ; Institut klinické a experimentální medicíny Detailed record

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