Relevant bibliographies by topics / Fermentované masné výrobky

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Academic literature on the topic 'Fermentované masné výrobky'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Dissertations / Theses on the topic "Fermentované masné výrobky"

1

Vašíček, Roman. "Využití magnetických mikročástic pro izolaci a průkaz probiotické bakteriální DNA v masných výrobcích." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-217123.

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This thesis deals with the isolation of probiotic DNA from meat products and its assesment by PCR methods. In this thesis is developed homogenization of samples of sausages with kopist, preparation of sausage cells lysates and isolation of DNA by using of magnetic microparticles. The DNA was isolated from sausage lysates by using magnetic microparticles. Isolated DNA was further amplified in genus and spesies-specific PCR methods. In tested products was proven presence of DNA of domain Bacteria, type Lactobacillus and Bifidobacterium. In one product was proven presence of species Lactobacillus acidophilus and Bifidobacterium animalis.
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Vopálenský, Josef. "Fermentované masné výrobky." Master's thesis, 2009. http://www.nusl.cz/ntk/nusl-86326.

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3

Janíková, Klára. "Fermentované masné výrobky vyrobené bez použití udícího kouře." Master's thesis, 2015. http://www.nusl.cz/ntk/nusl-250267.

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This thesis is focused on sensorical ranking of inovated durable fermented meat product made without technological step of smoking - sudžuk. Ranked were samples of sudžuk - produced, which were produced in synergy with company "Řecnictví a Uzenářství Jan Pavlíček, s.r.o., Náměšť nad Oslavou", and samples of sudžuk - purchased, which was purchased in specialized store. The ranking was processing throughout the period of 6 weeks during September and November 2014. During the sensorial analysis were ranked following descriptions: overal appearance, appearance in cut, consistency, pleasantness of the odour and taste. In sensorial ranking is also included instrumental analysis of submited samples, where was set the amount of salt, dry mass, fat and activity of water. Aquired results were then evaluated and graphically aswell as statistically. It turned out, that sudžuk - purchased was sensorially ranked better in all of the descriptions except of consistency, which in sudžuk - produced was rising. This happend in concordance with decreasing aktivity of water, which resulted in slight rise of amount of salt, fat, dry mass mainly in sudžuk - produced.
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4

Racková, Lucie. "Vliv použití rostlinných olejů v masné výrobě na senzorickou jakost výrobků." Master's thesis, 2010. http://www.nusl.cz/ntk/nusl-87978.

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5

Šulcerová, Hana. "Sledování jakosti roztíratelných fermentovaných masných výrobků." Doctoral thesis, 2009. http://www.nusl.cz/ntk/nusl-93210.

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6

Marková, Helena. "Sledování aktivity vody u fermentovaných trvanlivých masných výrobků v průběhu výroby a skladování." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-150698.

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7

Sládková, Pavla. "Molekulární a mikrobiologické aspekty tvorby biogenních aminů ve fermentovaných masných výrobcích." Doctoral thesis, 2010. http://www.nusl.cz/ntk/nusl-93673.

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8

Mlynářová, Eliška. "Jakost vybraných fermentovaných masných výrobků." Master's thesis, 2008. http://www.nusl.cz/ntk/nusl-95238.

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9

Kaláb, Jiří. "Některé faktory ovlivňující tvorbu biogenních aminů ve fermentovaných masných výrobcích." Master's thesis, 2009. http://www.nusl.cz/ntk/nusl-95958.

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10

Večeřová, Hana. "Sledování mikrobiologické jakosti masných výrobků s přídavky různých druhů koření v různých koncentracích." Master's thesis, 2013. http://www.nusl.cz/ntk/nusl-169950.

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