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Production and characterization of mead produced by different technologies
Kilian, David ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis is focused on the technology of producing mead from the chosen kind of honey with a variety of sugar concentrations with the use of modern producing technological procedures with the cold and hot process. The theoretical part is focused on the history of mead and its technological development. It focuses, in detail, on modern large scale technologies – both cold and also the hot process. In the practical part of the thesis, the production of samples of mead with various sugar concentrations from three kinds of honey with the use of two technological processes (hot and cold process) was conducted firstly. Secondly, the characteristics of the samples were conducted from the view of the volume of HMF – Hydroxymethylfurfural, ethanol, glucose, fructose, the chosen organic acids and elements with sensory analysis. The prepared samples were compared and discussed concerning differences to find out the differences of the use of the two manufacturing technologies (cold and hot process), the chosen kinds of honey and the influence of sugar before the fermentation on the final product.
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Chromatographic determination of simple sugars in selected beverages
Jurečková, Zuzana ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
An important part of the drinks are simple carbohydrates, because this thesis focuses on this issue. The theoretical part describes the characteristics , production , metabolism and the use of simple carbohydrates such as glucose, fructose and sucrose. There is also the definition of drinks and their main divisions . The literature review is based on the experimental part of analyzing selected beverages by high performance liquid chromatography with refractometric detection coupled to columns or alkyl ion-exchange phases. In conclusion, the results were compared to determine and comment . Nowadays the emphasis is on the correct functioning of the digestive tract. An important factor that supports the intestinal microflora is a prebiotic carbohydrate - tagatosa This could become tagatosa whose properties , production, metabolism in the body and any use is also included in the search . In the experimental part is listed possible optimization analysis of samples containing tagatosy on both types of columns in the HPLC system. The result is again commented in conclusion.
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Characterization of intermediates and waste products of some fermentation productions
Kilian, David ; Skoumalová, Petra (referee) ; Márová, Ivana (advisor)
This bachcelor thesis was aimed on characterisation of intermediate and waste products of some fermentation productions. The theoretical part of this thesis is aiming on characterization of raw material and its fermentation, process of distillation, waste product and introduction of main active components of all these intermediates. In the experimental part were characterized intermediates and products regarding the contents of sugar, ethanol and polyphenol. All these extracts contain particular levels of polyphenol and sugar corresponding to individual phases of fruit distillates production. The chemical characteristics of extracts from different phases of fruit distillates production were compared. Parameters as total phenolics, flavonoids, glucose, fructose and ethanol were evaluated. Subsequently the changes between individual phases were described. In conclusion, a solution of further use of waste products formed during fruit fermentation process was suggested.
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Optimization of HPLC-ELSD method for determination of sugars in foods
Laba, Marija ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This master's thesis deals with the optimalization of HPLC-ELSD method for the determination of carbohydrates in food. The theoretical part focuses on the classification and characterization of carbohydrates, the occurrence of carbohydrates in food and their physiological importance. There was targeted mainly glucose, fructose, sucrose and maltose. There is a brief summary of the analytical methods that can be used to determine carbohydrates. Experimental part is based on a literary review. It also deals with high performance liquid chromatography with evaporative light scattering detector. The main content in this part is the optimalization of condition for reliable and rapid separation of the most frequently occurring carbohydrates in foods. The carbohydrates were identified and quantified under optimum condition in real samples specifically in fruit juice, beer, ketchup and red pepper powder. The result is commented in conclusion.
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The role of fructose in hepatic fat accumulation
Justrová, Marie ; Kovář, Jan (advisor) ; Malínská, Hana (referee)
One of the metabolic disorders with an increasing incidence is non-alcoholic fatty liver disease (NAFLD). NAFLD is characterized by pathological accumulation of fat in the liver. According to some authors, excessive fructose consumption plays an important role in its pathogenesis. The thesis aims to interpret published findings of the relationship between fructose intake and fat deposition in the liver. In the first part the fructose metabolism is described and compared with the glucose metabolism. The other effects of fructose on fat, carbohydrate and nucleotide metabolism are mentioned. This is followed by definition of the term NAFLD, description of various stages and clinical characterization of the disease. In the final part of the thesis the results of studies concerned with the role of excessive fructose consumption in NAFLD development are summarized. Excessive consumption of fructose by healthy subjects during isocaloric diet doesn't result in hepatic fat accumulation due to effective compensatory mechanisms. However, the role of fructose in hypercaloric diet in the increase of hepatic fat content hasn't been definitely explained yet. It seems that excessive caloric intake per se is more important than the effect of fructose or its metabolites. More pronounced rise in hepatic fat content...
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Knowing of parents about the risks associated with high intake of simple sugars in preschool and early school children
Měšťanová, Michaela ; Váchová, Alena (advisor) ; Kočí, Jana (referee)
This book is about the most common risks associated with excessive sugar intake in young children. The theoretical part first discusses the chemical side of carbohydrates, their types and mode of metabolism. We will remember how carbohydrates are divided, why they play an irreplaceable role in our body, and I also mention which types of carbohydrates we should give our children daily and which, on the contrary, exceptionally. Furthermore, the most common types of sugar and sweeteners (eg honey, chicory syrup, cane sugar), which we probably know from ordinary households or advertisements, are listed in the theoretical part. Here I summarize their properties, uses and refute some myths. Then I briefly mention the history of sugar use. In the next part I mention individual diseases and complications associated with excessive sugar intake. They pay more attention to obesity, because the disease is spreading more and more in our young population and its negative effects are huge. Not only on the health side of the child and his development, but also on the psychological side, which in my opinion is very little associated with obesity. At the same time, the psyche plays a crucial role in the course and treatment of obesity. In the practical part, I devoted myself to the research of parents of children in...
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Production and characterization of mead produced by different technologies
Kilian, David ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis is focused on the technology of producing mead from the chosen kind of honey with a variety of sugar concentrations with the use of modern producing technological procedures with the cold and hot process. The theoretical part is focused on the history of mead and its technological development. It focuses, in detail, on modern large scale technologies – both cold and also the hot process. In the practical part of the thesis, the production of samples of mead with various sugar concentrations from three kinds of honey with the use of two technological processes (hot and cold process) was conducted firstly. Secondly, the characteristics of the samples were conducted from the view of the volume of HMF – Hydroxymethylfurfural, ethanol, glucose, fructose, the chosen organic acids and elements with sensory analysis. The prepared samples were compared and discussed concerning differences to find out the differences of the use of the two manufacturing technologies (cold and hot process), the chosen kinds of honey and the influence of sugar before the fermentation on the final product.
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Characterization of intermediates and waste products of some fermentation productions
Kilian, David ; Skoumalová, Petra (referee) ; Márová, Ivana (advisor)
This bachcelor thesis was aimed on characterisation of intermediate and waste products of some fermentation productions. The theoretical part of this thesis is aiming on characterization of raw material and its fermentation, process of distillation, waste product and introduction of main active components of all these intermediates. In the experimental part were characterized intermediates and products regarding the contents of sugar, ethanol and polyphenol. All these extracts contain particular levels of polyphenol and sugar corresponding to individual phases of fruit distillates production. The chemical characteristics of extracts from different phases of fruit distillates production were compared. Parameters as total phenolics, flavonoids, glucose, fructose and ethanol were evaluated. Subsequently the changes between individual phases were described. In conclusion, a solution of further use of waste products formed during fruit fermentation process was suggested.
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An analysis of simple carbohydrate content in fruit as a means of data verification for use in clinical practice
Eliášová, Marie ; Starnovská, Tamara (advisor) ; Vyhnánková, Ivana (referee)
Introduction: Nowadays an occurrence of diseases related to carbohydrate metabolism, such as diabetes mellitus, obesity, metabolic syndrome or cardiovascular diseases, is rising. The medical nutrition which is an integral part of the therapy of these diseases includes a recommendation of fruit intake. Nevertheless, this recommendation does not take into account differences in carbohydrate content and composition in various fruit species. The simple carbohydrate intake by patients with the mentioned diseases can have serious medical consequences and therefore, it would be appropriate to make a selection of suitable and unsuitable fruit species based on their carbohydrate content and composition. With such knowledge it would be possible to create or specify recommendations for fruit intake for the mentioned diseases. The data of carbohydrate content and composition in fruit are publicly available in Czech Food Composition Database, nevertheless, these data should not be used to make recommendations until their validity is checked. An independent chemical analysis is an effective tool for verification of the data validity. Objectives: The first objective of this thesis was to perform an independent chemical analysis of various fruit species to characterize their simple carbohydrates and assess,...
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Content of mono and disaccharides in soft drinks and their health impact.
Haurová, Anna ; Hrnčířová, Dana (advisor) ; Dlouhý, Pavel (referee)
Carbohydrates are an integral part of human diet. We distinguish them according to their length, usability, glycemic respond and taste. Sugars are mainly found in sweetened beverages and processed food. Consuming empty calories in the form of sugar sweetened drinks leads to the recommended daily allowance of sugars and total energy intake is being exceeded. It has negative impact on risk of civilization diseases like obesity, type 2 diabetes mellitus, dental carries and depression. Limiting the intake of sweetened beverages and industrial processed foods, principles of healthy diet and enough of exercise helps to prevent these diseases.
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