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Bezlepková dieta
Malaníková, Šárka
Gluten-free diet is very important in the celiac disease treatment. If we eliminate the food containing the gluten, the cause of the disease could be removed. Gluten is a part of the prolamine fraction of proteins which can be found in the in the endosperm of seeds of some cereals such as wheat, rye, barley and oats. Gluten substitution in the food meant for gluten free diet is a substantial technological problem, especially when making fine tasty gluten free bakery products. Therefore it is important to search for new ingredients for making gluten free food. Gluten free diet influences people's life greatly. Managing of the gluten free diet demands a big effort and motivation especially for the fact that it is a lifelong change. It is thus necessary to search, analyse and deal with the new possibilities for life quality improvement of the patients with the celiac disease.
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Směsí pro bezlepkové výrobky
Bazalová, Kristýna
This bachelor thesis entlitled "Mixtures for gluten-free products" is focused on celiac disease and only effective treatment which is a strict gluten-free diet. In this thesis it was explaned problems consumption of gluten and an immune response, leading to da-mage to the intestinal mucous. Lifelong exclusion gluten from diet to improved health. Currently there is a large expansion of gluten-free products. Another section focuses on gluten-free mixtures for the preparation of potato pancakes, pancakes, dumplings, pan-cakes, etc., their composition, availability and additives aimed at improving the techno-logical quality of products in the absence of gluten and also acceptable sensory quality. It also states the legislative provisions relating to celiac disease in Czech Republic and financial contributions from health insurers. In conclusion the thesis me suggests some recipes suitable for gluten-free diet.
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Nabídka potravin pro celiaky a jejich uplatnění při každodenním stravování
Janečková, Šárka
Thesis is focused on the issue of gluten-free eating of celiacs. Subject of the research was getting acquainted with the diagnosis of celiac disease, analysis of the current range of gluten-free foods on the market and dividing them into groups according to food ver-tical. The main goal was to acquaint the reader with new gluten-free products, the possi-bilities of their combination with naturally gluten-free foods and subsequent practical use in the diet instead of foods containing gluten. Part of the practical section was the compi-lation of two gluten-free recipes for the production of pastries, the subsequent successful implementation of a baking experiment and sensory evaluation of the products.
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Výživa pšenice ozimé za použití stabilizovaných dusíkatých hnojiv
Balun, Jonáš
The aim of this thesis is to evaluate the effect of stabilized nitrogen fertilizers on a yield and quality of winter wheat grain, which was observed in a small-plot field experiment in the vegetation season 2018/19 near the village of Vatín in the Bohemian-Moravian Highlands (560 m above sea level). The stabilized fertilizers used in the experiment were Ammonium Sulphate (AS) with the inhibitor of nitrification (IN), Ammonium Nitrate Sulphate (ANS) with IN and UAN 390 with Ammonium Thiosulphate (ATS), which is expected to have an inhibitory effect on nitrification. The experiment includes following variations: 1. Unfertilized, 2. Calcium Ammonium Nitrate (CAN) + CAN + Urea Ammonium Nitrate (UAN), 3. CAN + AS, 4. CAN + AS with IN, 5. CAN + ANS with IN and 6. CAN + UAN with ATS. Fertilizers with nitrification inhibitors did not statistically significantly affect grain yields and bulk density. The highest grain yield was found after application of ANS fertilizer with a nitrification inhibitor. The contents of nitrogenous substances and gluten as well as the quality of proteins in the grain were significantly increased by the application of fertilizers with nitrification inhibitors (AS with IN and ANS with IN). The amount of nitrogenous substances in the grain increased by 10, resp. 12% and a gluten content of 11, resp. 14% compared to the classic split nitrogen application (CAN + CAN + UAN). The quality of proteins in the grain given by the sedimentation value increased by 22, resp. 28%. All monitored parameters were the best after application of ANS fertilizer with nitrification inhibitor, which was represented in the experiment by ENSIN fertilizer.
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Směsí pro výrobu bezlepkových moučníků
Popková, Romana
The bachelor thesis "Mixtures for the production gluten-free desserts" is focused on gluten-free mixtures suitable for home-made desserts. There are a few types of gluten-free mixtures focusing on their composition, energy and nutritional value. Briefly describes symptoms and treatment of gluten-free diet. Last but not least states the legislative provisions valids in Czech Republic. Finally, it describes the preparation a several desserts fit for gluten-free diet.
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Stanovení obsahu lepku ve vybraných potravinách
Dunklerová, Michaela
This diploma thesis is focused on determination of gluten in mayonnaise. In total, 12 types of mayonnaise from the Czech and Austrian market networks were used. The gluten content was determined using a rapid test and an enzyme-linked immuno-sorbent assay (ELISA). Gluten was not detected using rapid test. ELISA proved the presence of gluten in the total range of 0,004 – 0,305 mg/kg. Mayonnaise labelled as „gluten free“ contained gluten in the range of 0,016 – 0,168 mg/kg. The legislative limit for the labeling of gluten-free products is up to 20 mg/kg. All the mayonnaises meet this limit. Samples purchased from different market networks have shown a negligible difference in the amount of gluten. In this work, mayonnaises are suitable for people gluten intolerance, regardless of the label and purchase from the Czech or Aus-trian market network.
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