National Repository of Grey Literature 20 records found  1 - 10next  jump to record: Search took 0.01 seconds. 
Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
Laboratorní test disasortativního párování u hraboše polního - literární rešerše
BÍLKOVÁ, Pavlína
Petrásková P. (2019): Laboratorní test disasortativního párování u hraboše polního - literární rešerše [Laboratory test of disassortative pairing in the common vole - literature search. Bc. Thesis in Czech]-49 pp. , Faculty of Sciences, University of South Bohemia, České Budějovice, Czech Republic. The aim of this work is to use the literature research to map current knowledge about the effect of odour preference on reproductive success in mammals focusing on voles. As assortative pairing is referred to each form of non-random pairing. Most of the time is meant a situation in which individuals who have similar phenotypes pair more often. The opposite is the situation where individuals with different phenotypes pair more often. This is sometimes referred to as negative assortative or disassortative pairing. In particular, this study deals with non-random pairing among to body odour . These are mainly linked to genes for the major histocompatibility complex (MHC) in animals, which play a key role in the immune system. MHC gene products found in various body secretions form the specific odour of each individual. In the research part were searched question for following questions: How is the breeding partner chosen? Is Assortative or Disassortative Pairing More Frequent? What information does body odour convey? What channels is the odour information transmitted and received? How is odour preference testing solved in laboratory conditions? In the practical part, a plan of the experiment is presented in which T-labyrinth will play the main role in determining the odour preference. Under laboratory conditions, voles will have plenty of time to complete the process
Vplyv vône na dopyt po občerstvení v Slovenskom národnom divadle
Letašiová, Lucia
Letašiová, L. The influence of smell on demand for refreshments in The Slovak National Theatre. Bachelor thesis. Brno: Mendel University, 2017. In this thesis the influence of smell is examined using a sensory marketing in the attempt to sway the consumers' decision making in relation to choosing the refreshments in this cultural environment. The goal is also to identify other factors apart from the sense of smell that can be influential for the visitor in buying and to create a recommendation leading into higher sales and profit based on identified information. The research was held during two performances, when the visitors to The Slovak National Theatre were exposed to the influence of the scent and the purchase of selected refreshments was tracked. The outcome values were then compared to values gained during normal duty without the scent influence and analysed. The sale was increased in two out of three tracked items, a coffee and a strudel to be exact. Other factors that could have possibly influenced the outcome are mostly the limited time for sales or other scents indoors, as more of the people stated.
Vplyv vône ako nástroja zmyslového marketingu na rozhodovanie spotrebiteľa
Letašiová, Lucia
In this master’s thesis, the effect of smell as a tool of sensory marketing on consumer decision making is examined. The aim of the thesis is to describe the functioning of smell in a consumer decision making context and based on gathered data suggest possible recommendations applicable for selected culinary establishments that would serve to meet the needs of consumers as well as operators of these establishments. The case is demonstrated on an empirical study carried out in the Slovak National Theatre, whereby visitors were exposed to purposefully released smells over the period of two weeks. Consumer behaviour and revenues attributable to three selected items were observed over the studied timeframe. The collected data was subsequently compared to that of a counterfactual period in which no smells were being released. A statistically significant difference was observed in the sales of all three items examined, whereby the revenues stemming from coffee and strudel saw an increase, while the revenue from savoury pastry saw a decline. At the same time, it is necessary to identify potential factors that may have skewed the obtained data. Visitors have in their consumption process felt restricted primarily by a time constraint, which is necessary to take into account for long-term application of smell as a tool of sensory marketing, as well as for future research purposes.
Somatic work: How people relate to the olfactory experience with the example of foreigners in the CR.
Zídková, Kateřina ; Spalová, Barbora (advisor) ; Tesárek, Jan (referee)
This thesis is dealing with the sense of smell and how do we relate to it in our social lives. I was looking into the mechanics of somatic work. It is a term defined by Vannini and Waskul (2008) as a process whereby a somatic perception undergoes a reflexive interpretation. Somatic perception isn't something that just happens, it is actually a process which yield to socialization. On the basis of 8 qualitative interviews and 5 consequential smell diaries using the hermeneutic analysis I identified, how and in which situations do foreigners in the Czech Republic work with their sense of smell and olfactory experience. It is mostly in situations connected with food, places, nature and people. Each of these situations I examine in a separated chapter. Somatic work is being done in compliance with social norms. Within these social norms rules for handling odors are negotiated. So, I also looked into how these social norms function in connection with smells. I also described, how odors relate to memory and what meanings do people connect with it.
Odor analysis program for experimental electronic nose
Janošíková, Pavla ; Szendiuch, Ivan (referee) ; Adámek, Martin (advisor)
This work deals with processing data acquired from sensory device known as electronic nose. The work introduces readers to a few possible designes of electronic noses and to some of the best known analysis for odor recognition that are used in food industry. The work focus on a principal component analysis and a creation of program that process data from a simple electronic nose. The program not only receives data, but it even saves them and process them for better clarity of results. Using this program it is possible to create a new database and identify an unknown sample if its data are already stored in database. The part of this work is an experiment to see if the created program is able to recognize some odors better then a human nose.
Quality assessment of gluten-free foods with a focus on pastries
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
Kerblík - jeho biologická charakteristika a možnosti celoročního pěstování
Chervil is an important plant not only like the green herb but also for its health effects. The research also deals with other species of chervil, therefore these, which grows in the wild in the Czech Republic, are mentioned marginally. The aim of this thesis was to verify the possibility of cultivation of chervil in the Czech Republic during all year and to describe its biological properties. The conditions for the growing of chervil and their influence on growth rate and yield were assessed in a small-plot trial, established in 2018 in Náměšť nad Oslavou. Sowing was carried out gradually in 7 terms (from April to September). The growth, the time of emergency, the number of emerged plants, the occurrence of weeds, diseases and pests, the length of vegetation, the height of plants, and the yield of leaves were evaluated: Protein, fiber, mineral (Ca, Cu, Fe, Mg, Mn, F, K, Na, Zn) content was determined in the chervil stalks. The smell and taste of chervil were evaluated sensory. Kitchen use of chervil has been verified on several meals. We can recommend also chervil growing indoors. The sowing in August reached the yield of 2.1 kg/ha and the plant height was 35 cm on the 45-th day of vegetation in field conditions. Intercropping of chervil with radishes can be recommended. For culinary use, we can recommend chervil instead of parsley or in the mixture of fines herbes with chives, parsley and tarragon.
The Book Song of Songs as an Answer to Qohelet's Vanity
This thesis is concerned with, in the words of Song of Songs, finding an appropriate answer to Qohelet's vanity - vanity of a human life and things that inherently come with it, as Qohelet himself proclaims in his book. The first chapter introduces the Book of Qohelet and aims to capture the main themes of vanity and transience, while also providing the ways out from this situation, as presented by Qohelet. The second chapter introduces the reader to the Song of Songs book while also describing its content which concerns the interpretation of love between a man and a woman. The third chapter brings forward efforts of the author and the main themes and conclusions of the book are analysed. This allows - in the conclusion of this thesis - to answer the question of whether the love in the Songs of Songs is a possible answer to Qoheleth's vanity - the transience of a human life, as brought out by Qohelet in his work.

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