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National Repository of Grey Literature 3 records found  Search took 0.01 seconds. 
Použití vlákniny v masné výrobě
 Klívarová, Tereza
The topic of my bachelor thesis is focused on using dietary fibre in meat products, mainly from technological and health aspect. The first part deals with the theory of the meat products, their classification into groups according by the legislation and inspection authorities that monitor the food harmlessness. The thesis also analyses the additives being added to food during production, especially focuses on dietary fibre – its use in technology of the meat production, the influence on human health, and specifies certain kinds of fibre that can be used in the meat processing. In the final part of the literature search, there is also analysed the production technology and specified sensory evaluation. In the practical part, the thesis focuses on the evaluation of the Myslivecká klobása with dietary fibre and without it, which was made in Institute of food technology in Mendel university in Brno. I was present when the sausages were made. After that we made sensory evaluation of products with dietary fibre and without it.
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Additives in Selected Types of Food in the Market Network of the Czech Republic
 BOHDALOVÁ, Tereza
The bachelor´s thesis presents a summary of informations about additives in food. In literary review is presented the legislation of additives, a summary of individual groups of additives and the most important reprezentatives. The own research is focused on Czech residents and their familiarity with additives and on the food purchase. The results showed that people are interested in food composition more then in last years. There is also described the issue of content of additives in products, which are sold in Czech markets and the comparison of Czech products with Austrian products, which proved there is no big difference.
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Využití přídatných látek v masné výrobě
 Kadlecová, Aneta
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