To see the other types of publications on this topic, follow the link: Mouky.
Dissertations / Theses on the topic 'Mouky'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 36 dissertations / theses for your research on the topic 'Mouky.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
1
Šťastná, Martina. "Nutriční přínos cvrččí mouky." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401864.
Full textAbstract:
Edible insects have been part of the diet of many countries across the world for several decades. It is becoming increasingly popular in the europian developed countries, mainly because of the content of nutritionally important substances. The theoretical part of the thesis deals with the characterization of edible insects in terms of nutritional benefits, explains the reasons and method of breeding edible insects. For the analysis of nutritionally active substances, flour of house cricket (Acheta domesticus) was used. A. domesticus belongs to the representatives of insects legalized from 1.1. 2018 on the EU market. Of the significantly nutritional substances, proteins, lipids, fatty acids, fiber and selected minerals were analyzed. In this study, optimalization of vertical electrophoresis SDS-PAGE was performed to determine protein fragment sizes. In the second part the influence of acricket flour addition protein bars was investigated by sensory analysis. In the experimental part that was found that cricket flour contains protein, lipids and fatty acids in significant amounts. It also contains important minerals for human health such as magnesium, potassium, iron or zinc. However, the sensory properties of protein bars for consumers were not very attractive.
2
Árendásová, Veronika. "Využití hmyzí mouky pro potravinářské a krmní účely." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449726.
Full textAbstract:
Insect meal has excellent potential as food or feed. There is a need to provide enough food for the growing population, which is linked to the increasing demand for livestock production. Meat and fish have always been the staple of the human diet as a rich source of proteins and fats for human nutrition. Fish is a good source of animal protein and fat for humans, which forms the basis of the diet of a large number of people who generally live in coastal areas. The increasing demand for fish is associated with a growing interest in high-quality and affordable fish feed. Nowadays, the main ingredient in fish feed is fishmeal, and the price is constantly increasing. The sustainability of the aquaculture industry depends on finding a substitute for fishmeal with the same nutritional value and availability. Recently, there has been a growing interest in animal protein from insects for fish fattening. This thesis focused on analysing insect meal from mealworm larvae (Tenebrio molitor) and its use for food and feed purposes. The theoretical part describes the mealworm, the use of insect meal for human nutrition, and fish fattening. It also describes the requirements of fish for individual nutrients and the characterisation of insects for feeding purposes, focusing on the mealworm used as an alternative feed ingredient in fish. The individual major nutrients, namely protein, lipids, fatty acids, amino acids, fibre, chitin, and selected minerals, were determined in the experimental part. The experimental part was divided into two parts, and the first part was divided into two phases. The first phase was used to determine the nutritional components in two fractions of insect meal from Tenebrio molitor larvae. The first fraction contained the fine fraction, and the second fraction the coarse fraction of insect meal. In the second phase, the content of nutritionally significant components was only determined in the insect meal from dried larvae without fractionation. A fish feed was designed from the analyses results. In the second part, the effect of the addition of insect meal from Tenebrio molitor for food purposes was investigated; specifically, the sensory properties of muffins were monitored. From the results, it can be observed that the nutritional composition of the insect meal suggests the possibility of using the mealworm larvae as an ingredient in the fish diet. The insect meal contains a high proportion of valuable proteins and lipids necessary for fish farming and a low proportion of carbohydrates, which unlike humans, fish do not need in their diet. The sensory analysis results indicate that consumers are not prepared to eat foods with added insects.
3
Drahovzalová, Kateřina. "Vliv zvýšené koncentrace oxidu uhličitého na kvalitu pšeničné mouky." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2010. http://www.nusl.cz/ntk/nusl-216666.
Full textAbstract:
This thesis studied the influence of elevated carbon dioxide concentration on the properties of ears, grain and flour in two varieties of wheat (Triticum aestivum). The Vánek and Septima varieties were grown in special greenhouses, both in normal atmosphere with carbon dioxide concentration (AC = 385 ?mol?mol-1), and at elevated carbon dioxide concentration (EC = 700 ?mol?mol-1). Quantitative analysis of grain (the content of crude protein, starch, moisture and hardness of grain) was carried out using NIR, gluten content (gluten index) was determined after washing with water and gluten quality was expressed as falling number. Total crude protein content was determined according to Kjeldahl, total amino acids and amino acids content by ion exchange chromatography. Variety Vánek showed significantly larger size of the spikes, more grains and higher grain weight, when it was cultivated in the atmosphere of elevated CO2 concentration. For variety Septima, the size of AC and EC ear variants was comparable, but the ears of corn grown in the EC had a significantly greater number of grains and greater weight. Vánek variety grown in elevated CO2 concentration had lower weight of 100 grains, Septima variety grown in elevated CO2 concentration had greater weight of 100 grains. The varieties Vánek and Septima grown at elevated CO2 concentration showed significantly lower content of crude protein (28.4%) and gluten index (by 34.6%). In comparison with the AC variant, EC also showed lower overall content of crude protein and amino acids.
4
Raudenská, Radka. "Vliv vlastností směsi pro zámel na kvalitu mlýnských výrobků." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-258133.
Full textAbstract:
The thesis is concerned with evaluation influence attributes of mixture for milling quality of flour milling products. This thesis is divided on theoretical part, those is concerned on chemical composition of wheat. There are introduced influences for wheat quality and attributes of wheat flour. There are also described some methods of quality determination. Practical part describe methods of evaluation of qualitative parameters of wheat, from the wheat seed income to composition of mixture milling up to consequent values of wheat flour.
5
Brzobohatý, Lukáš. "Odloučení dopravního vzduchu surovinové moučky." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2013. http://www.nusl.cz/ntk/nusl-230833.
Full textAbstract:
The dissertation is focused on the applied technical and economic analysis of the influence separation of transport air from raw meal on the economy clinker/cement production, in specific cement production. The analysis is performed on the basis of a detailed understanding and analysis of the function of each component of the technology of cement production, which are affected by separation of transport air from raw meal, mainly the dosing and preheat system of the raw meal. The results of the analysis show a significant effect (impact) separation of transport air on the production costs.
6
Tolomeo, Rojas Pedro, Alfredo Villar, Christian Bendayán, and Horna Barbara Petzold. "Monky, pionero de los carteles chicha." Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656820.
Full textAbstract:
Pedro Tolomeo Rojas “Monky” (Perú) - Panelista /
Alfredo Villar (Perú) - Panelista /
Christian Bendayán (Perú) - Panelista /
Barbara Petzold Horna (Perú) - ModeradoraMonky, pionero de los carteles chicha es una exhibición multimedia que recoge el archivo visual y el trabajo de Pedro Tolomeo Rojas, artista gráfico conocido en la escena artística como “Monky”. En este conversatorio nos acompañarán destacados profesionales vinculados a las artes visuales, la curaduría y la difusión. Junto con Pedro Tolomeo Rojas “Monky” estarán Alfredo Villar (curador de la exhibición) y Christian Bendayán. La moderación estará a cargo de Barbara Petzold Horna.
7
Tobolková, Blanka. "Moderní postupy hodnocení kvalitativních parametrů potravin." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2014. http://www.nusl.cz/ntk/nusl-233382.
Full textAbstract:
Antioxidant properties and some other characteristics of selected organic and conventional products (wine, spelt flours) were evaluated in view of their potential utilization as markers suitable for food unambiguous differentiation according to the affiliation to production system. Beside these, study of fruit juices stability during storage in dependence on different technological procedures of juice processing was performed. In both cases, combination of dominantly EPR and UV/VIS spectroscopy but also other methods (e.g., HPLC, AAS, electrophoresis) was applied to evaluate the stability and antioxidant properties of selected samples. Statistical methods, especially methods of multivariate statistics were used to assess the influence of production and technological-processing operations on antioxidant status of foods and their selected characteristics. Qualitative analysis of Slovak and foreign organic and conventional wines proved that their antioxidant properties are influenced by production system, vintage and variety. On the basis of statistical analysis, descriptors of AAE, kTEMPOL and %RS were selected as the most powerful markers for Slovak organic and conventional wines discrimination. The discrimination of white and red organic and conventional wines possessed 100% and 95.2% correctness, respectively. High correctness of differentiation of Slovak and foreign wines was also achieved. Monitored descriptors of antioxidant activity of spelt flours varied in dependence on season, origin, variety, production system and depend also on way of spelt treatment, although this effect is not so significant. It was also confirmed that the type of extraction agent substantially affects the composition of extracts including polyphenols and flavonoids concentration, affecting thus also their antioxidant activity. Mixture of 50% ethanol/water was selected as the most promising extraction system. Although the results of individual spectroscopic assays revealed high variability and often ambiguous trends, the differences found were sufficient for successful differentiation of both wines and spelt flour samples according to the selected criteria by multivariate statistical processing of the data. Influence of changes in technological procedures of fruit juice processing (nitrogen atmosphere application, utilization of caps with oxygen scavengers) on radical-scavenging properties of 100% pineapples juices with pieces of pineapple and 100% orange juices with pulp was assessed as well. Results obtained proved that antioxidant activity of juices varied in dependence on storage conditions (temperature, storage time, light exposure) and depends also on origin, variety and quality of fruit used. However, the application of nitrogen atmosphere and active packaging materials is not sufficient enough to eliminate the oxidation reactions in juices, but changes in antioxidant activity are better predictable. It can be concluded that EPR spectroscopy could be effectively applied for wines and spelt flours differentiation according to the way of production and to assess the stability of food products, either alone or in combination of UV/VIS spectroscopy and the other methods, utilizing multivariate statistics for processing of experimental data.
8
Costello, Peter James. "Formation of mousy off-flavour in wine by lactic acid bacteria." Title page, contents and summary only, 1998. http://web4.library.adelaide.edu.au/theses/09AHP/09ahpc841.pdf.
Full textAbstract:
Bibliography: leaves 200-214. Three structurally related compounds, 2-acetyltetrahydropyridine (ACTPY), 2-ethyltetrahydropyridine (ETPY) and N-heterocycle, 2-acetyl-1-pyrroline (ACPY), were quantified and found to be unique components of mousy wines. 35 lactic acid bacteria (LAB) were screened for the ability to produce mousy off-flavour. In addition to Lactobacillus brevis and L. cellobiosus, a diversity of LAB species, particularly heterofermentative Lactobacillus spp. and Oenococcus oeni exhibited this ability in a range of ethanolic and wine-based media. The substrates and metabolism of mousy compound formation by LAB were also investigated. A pathway for the formation of ACPY and ACTPY by heterofermentative LAB was proposed.
9
Novák, Jakub. "Možnosti využití kameniva na bázi odpadní skleněné moučky v novodobých stavebních materiálech." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2018. http://www.nusl.cz/ntk/nusl-372102.
Full textAbstract:
The diploma thesis deals with the use of waste glass powder as an aggregate in thermal insulation plasters for AAC. In the theoretical part, the problem of thermal protection of buildings is discussed first. The production and properties of foamed glass are described. Then the research of plasters, their composition and properties was made. Thermal-insulating plasters are specified and their use has been proposed for thermal insulation of building structures. In the practical part, suitable formulations have been proposed in the form of dry plaster and mortar mixtures (SOMS). Test samples were prepared from them. The physical and mechanical properties were measured. These were compared with the requirements set by standards and technical regulations. To get closer to the behavior of plasters on real buildings an AAC wall was built. The individual recipes were applied on it. It was monitored working with plaster and how it held on the masonry. During ripening crack development was observed. Optimization calculation inculded these aspects and it determined the optimal recipe. All designed recipes can be used as a thermal-insulating plasters.
10
Grbin, Paul R. "Physiology and metabolism of Dekkera/Brettanomyces yeast in relation to mousy taint production." Adelaide, 1998. http://hdl.handle.net/2440/21644.
Full textAbstract:
Title page, contents and abstract only. The complete thesis in print form is available from the University Library.Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture, and Oenology, 1998
11
Durand, Edwige Renée. "Charles de Mouy, diplomate et littérateur : regards d'un français sur l'Empire Ottoman, 1875-1880." Thesis, University of Ottawa (Canada), 1997. http://hdl.handle.net/10393/10452.
Full textAbstract:
Charles de Mouy, nai t en 1834 a Paris, et est un homme qui a de l'ambition tout en etant brillant; il va en quelque sorte se creer lui-meme dans la societe francaise. Apres avoir envisage une carriere litteraire et travaille dans la presse, il entre au Ministere des Affaires etrangeres sans intention particuliere d'y faire carriere. Le sort en decidera autrement, lorsqu'en 1875, il est envoye a Constantinople. De Mouy, fascine par la Grece antique, a laquelle il oppose un Empire ottoman barbare, arrive a Constantinople un an avant la conference du meme nom, qui va decider du depart des ambassadeurs, et ne laisser sur place que des charges d'affaires. Il sera d'ailleurs charge d'en rediger les protocoles. C'est donc ainsi que de Mouy va faire connaissance avec l'Orient, en pleine guerre russo-ottomane, et qu'il sera responsable de l'ambassade de France. Ces responsabilites developpent en lui une bonne connaissance de la Question d'Orient, principal probleme politique et diplomatique dans les relations intemationales de la seconde moitie du XIXe siecle, et une envie de faire carriere dans le domaine diplomatique. De plus, s'etant fait de bonnes relations et une solide reputation dans le milieu des diplomates en poste, il sera naturellement designe pour rediger les protocoles du Congres de Berlin en 1878, et de la Conference de Berlin en 1880. C'est alors qu'il obtiendra le poste tant attendu de ministre plenipotentiaire, toujours en Orient, puisqu'il s'agit d'Athenes. Mais, de Mouy ne s'est pas seulement occupe de diplomatie en Orient. II a ecrit des recits de voyage et des souvenirs qui, bien entendu, se passent en Orient. Ses appreciations litteraires semblent, au premier abord, etre assez differentes que ses discours politiques. Il va meme se servir de l'Empire ottoman pour rever d'une societe francaise regeneree. En effet, de Mouy, meme s'il s'en accomode, n'apprecie guere de voir son pays gouverne par la IIIe Republique. C'est un bonapartiste, catholique, et assez conservateur. Mais c'est aussi un romantique, un patriote passionne et marque par la situation de la France apres le desastre de 1870. Politique et sentiments ne font pas toujours bon menage, mais c'est quand meme le meme homme qui nous parle de "son" Orient. Finalement tous ses discours, qui semblent dans un premier abord assez dissemblables, finissent par se rejoindre. Quoiqu'il en soit, de Mouy a sincerement aime les Ottomans, meme s'il ne les a pas toujours compris.
12
Malibangar, Aline. "Dynamique sédimentaire d'un système fluviatile diamantifère d'âge crétacé : la formation de Mouka-Ouadda (est de la République Centrafricaine) /." Orléans : Éd. BRGM, 2000. http://catalogue.bnf.fr/ark:/12148/cb376518225.
Full text
13
Malibangar, Aline. "Dynamique sédimentaire d'un système fluviatile diamantifère d’âge crétacé : la formation de Mouka-Ouadda (est de la République centrafricaine)." Dijon, 1998. http://www.theses.fr/1998DIJOS066.
Full textAbstract:
La formation de Mouka-Ouadda forme un vaste plateau subhorizontal d'environ 40 000 km#2, dans l'est et le nord-est de la Centrafrique. Elle est caractérisée par des dépôts essentiellement siliciclastiques (grèso-conglomératiques) dont l'épaisseur maximale n'atteint pas 500 m et dont la limite actuelle correspond à une limite d'érosion. Les figures et structures sédimentaires sont caractéristiques d'une formation fluviatile. Cette dernière probablement d’âge crétacé repose en discordance angulaire soit sur les formations du socle précambrien, soit sur la formation fluvio-glaciaire paléozoïque de la Kombele dont les dépôts glaciaires de remaniement (proglaciaires fluviatiles) sont difficilement différenciables à l'affleurement en l'absence de figures et structures caractéristiques. La première partie est consacrée a une étude préalable des formations antérieures à celle de Mouka-Ouadda (fluvio-glaciaire paléozoïque et socle précambrien) afin d'établir d'éventuelles filiations pétrographiques et minéralogiques avec cette dernière. La deuxième partie est consacrée a la dynamique sédimentaire de la formation de Mouka-Ouadda, dans le contexte d'un système essentiellement fluviatile en tresses. Les analyses pétrographiques et minéralogiques, notamment l'exoscopie des grains de quartz et l'étude des minéraux lourds plaident en faveur d'une source de matériel détritique en grande partie méridionale ; cette hypothèse est appuyée par la direction principale des paléocourants vers le NNE à NE. Ce matériel détritique est principalement issu du démantèlement et de l'érosion du complexe schisto-quartzitique précambrien ainsi que de la formation glaciaire paléozoïque de la Kombele ; le complexe granito-gneissique précambrien n'a pas constitué une source importante de matériel détritique, probablement du fait qu'il était pénéplané lors du dépôt. Dans la troisième partie, l'étude des contextes climatique et géodynamique de la formation de Mouka-Ouadda, à l'échelle de l’Afrique centrale, plaide en faveur d'un âge crétacé pour cette dernière. Dans la synthèse de la quatrième partie, est évoquée l'importance de la formation de Mouka-Ouadda en tant que roche magasin du diamant qui est exploité dans les alluvions quaternaires issus du démantèlement de cette dernière ; les gisements primaires kimberlitiques, inconnus à ce jour en R. C. A. . , sont probablement d’âge kibarien (précambrien) et pourraient être situés dans la province diamantifère du nord de la République démocratique du Congo (ex-Zaïre).
14
Omelková, Vladimíra. "Mikrobiální osídlení různých druhů mouky." Master's thesis, 2009. http://www.nusl.cz/ntk/nusl-96190.
Full text
15
Šotkovský, Petr. "Potravinová alergie na proteiny pšeničné mouky." Doctoral thesis, 2013. http://www.nusl.cz/ntk/nusl-328711.
Full textAbstract:
THESIS SUMMARY Food allergy is one of the frequent disorders and its incidence in paediatric as well as adult population is continuously rising, having doubled in the last two decades. Although wheat belongs to major food allergens and is a staple food in most diets, we have only little knowledge of wheat proteins causing IgE mediated hypersensitivity reaction. Diagnostic approaches of food allergy to wheat have a high sensitivity, but low specificity. Poor predictability and specificity may be associated with the insufficient purity of wheat extracts used in sIgE assays or with the lack of major allergens in these extracts. In the first step, we characterized 19 potential allergens recognised by IgE Abs of allergic patients, using proteomic techniques (1-DE, 2-DE, MALDI-TOF, QTOF and LCQDECA nLC-MS/MS ion trap technique). We identified these IgE-binding molecules such as: α-amylase inhibitors, β-amylase, profilin, serpin, β-D-glucan exohydrolase and 27K protein. To quantify sIgE in patient's sera we developed ELISA using the whole wheat extract and two commercially available α-amylase inhibitors. Second, we developed a procedure that allows isolation of wheat allergens from natural sources using Rotofor cell and HPLC. Twenty-seven potential wheat allergens have been successfully identified; of these, the...
16
Zigmundová, Veronika. "Kvalita pšeničné mouky českých a zahraničních výrobců." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-362421.
Full textAbstract:
The aim of this thesis was to compare the wheat flour quality of Czech and foreign producers. Soft wheat flour was evaluated from 14 producers from the Czech Republic and 21 foreign producers (from Austria, Slovakia, Romania, Ukraine, Australia and New Zealand). The basic technological analysis of these flour samples was made and farinograph properties of doughs were carried out on farinograph device. The baking experiment with the quality parameters evaluation and sensory analysis of baked products were made, the flour and crust colour was determined and the baked products compactness was carried out as well. The Czech flour quality didn´t differ from foreign flour significantly (level of importance = 0,05). Only Zeleny sedimentation test and drop dough consistency were different, where the Czech flour was evaluated better.
17
HOFÍREK, Pavel. "Frakcionace bílkovin konopné (Cannabis sativa L.) mouky podle rozpustnosti." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320585.
Full textAbstract:
This diploma thesis deals with fractionation of protein from hemp (Cannabis sativa L.) meal according to their solubility of the hemp varieties - Fedora 17 and Uso 31. The content of nitrogenous substances and protein content in the hemp meal of these studied varieties ranged from 23,6 % (Uso 31) to 31,5 % (Fedora 17) and from 100,1 mg.g-1 (Uso 31) to 130,7 mg.g-1 respectively. The fractionation of hemp protein (Fedora 17, Uso 31) confirmed that the main hemp protein fraction is an albumin fraction, with its relative abundance - 20,5 % of protein. As a next step, the spectra of hemp proteins were determined. The use SDS-PAGE analysis revealed albumin proteins in area of 7,4 53,6 kDa. In the globulin fraction was revealed by SDS-PAGE basic subunits of the major protein edestin in the area 19-21 kDa and acidic subunits in the area 34 kDa.
18
Stehlíková, Edita. "Rozdíl pekařských vlastností špaldové mouky konvenční a v bio kvalitě." Master's thesis, 2011. http://www.nusl.cz/ntk/nusl-90530.
Full text
19
Šarov, Vasilij. "Vliv podílu žitné mouky na vlhkost střídy a kyselost chleba." Master's thesis, 2009. http://www.nusl.cz/ntk/nusl-96311.
Full text
20
BIGASOVÁ, Věra. "Příprava těstovin s různým podílem merlíkové mouky a jejich kvalitativní hodnocení." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-174000.
Full textAbstract:
Quinoa (Chenopodium quinoa) is a very nutritionally valuable crop with versatility. The aim of this work was a practical experiment to test the possibility of pasta production with different proportions of quinoa flour and evaluate their selected qualitative properties. The thesis includes also photos of pasta production and the results of questionnaires summarizing the views of consumers on pasta containing quinoa flour. We can advise to use of quinoa flour up to 30% share for the production of quinoa-semolina pasta. Adding eggs or the pregelatinized quinoa starch inches the possible share of quinoa in the pasta up to 40% representation.
21
MUŽÍKOVÁ, Monika. "Uplatnění mouky z hlíz topinamburu ve výrobě výrobků z mletého masa." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320630.
Full textAbstract:
Jerusalem artichoke is a root vegetable containing glucofructan inulin in its tubers that is valued for its positive effect on the human organism. The aim of thesis was to evaluate use of meal made from Jerusalem artichoke tubers in production of products from minced meat. The experiment was divided into two parts. In the first part, the differences in water-holding capacity of semi-rough wheat flour and Jerusalem artichoke powder (JAP) in various types of solvents were determined. The statistically significant difference in water-holding capacity between the flours was found solely in the saline solution. Furthermore, the results showed that type of solvent had the main effect on water-holding capacity. In the second part of the experiment, 4 types of meat products were made - sausages, meatloaf, liver pate and meat hash. Wheat flour, which is commonly added to these products, has been completely replaced by (JAP). Subsequently, the sensory analysis was evaluated by experts (n = 16) for an estimation sensory quality and sensory changes of new product with JAP compared to standard meat products. The results of the study showed that the addition JAP to sausages had a negative effect on its sensory quality, namely its overall appearance of the product, texture and taste. On the contrary, there were improved functional properties in meatloaf (juiciness) and pate (taste). According to the results of the sequence test, the liver pate was found the most delicious product.
22
Tušková, Jana. "Posouzení kvality pekařských výrobků pro diabetiky s přídavkem mouky amarantu a pohanky." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-166807.
Full text
23
JAROŠOVÁ, Markéta. "Hodnocení efektu pH na rozpustnost a srážení bílkovin z mouky konopí setého (Cannabis sativa L.)." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320588.
Full textAbstract:
In this thesis was examined the influence of pH on solubility and precipitation of proteins extracted from the flour of the Cannabis sativa L plant. For this experiment was chosen the pH in the range of 3 to 11. Monoecious breeds of canabis USO 31 and Fedora 17 were chosen for this purpose. Laboratory methods were applied after the protein extraction, in order to define the content of nitrate substances which was the highest at pH 11. Protein spectrums were detected by the SDS-PAGE analysis where especially in an alkaline environment, globuline fraction was present at a greater amount than was the albuminium one. The next step was the isoelectric precipitation of extracted proteins within the variances containing high values of nitrate substances. The content of the nitrate substances in the protein extract was spanning between 56,3 % to 92,9 %. Based on the results of the experiment, is is feasible to conclude that Fedora 17, which was extracted at the alkaline pH 11 and isoelectrically precipitate to pH value 5 and 6, contained the highest amount of protein.
24
Šidák, Jiří. "Fortifikace mouk." Master's thesis, 2006. http://www.nusl.cz/ntk/nusl-88528.
Full text
25
Müller, Matyáš. "Metafory šílenství: umlčení mýtotvůrci a porouchané mozky." Doctoral thesis, 2016. http://www.nusl.cz/ntk/nusl-353424.
Full textAbstract:
The work has basically three aims: 1st to map the wide range of various approaches in the current debate about madness, 2nd to formulate a specific theory of madness, 3rd to identify general philosophical problems the topic brings about, (a 4th aim is also outlined: to understand the presented theory in terms of therapeutic potential). The central thesis of this work is that insanity is an inherently ambiguous and elusive phenomenon and that trying to understand it we are using various metaphors borrowed from other areas, and consequently forget their metaphorical nature. The work is generally motivated by an effort to reconcile conflicting approaches, to understand them as complementary. It also wants to avoid creating an all-embracing synthesis on the one hand, and purely relativistic and pragmatic viewpoint on the other hand. The first part identifies four levels on which particular approaches understand madness as a problem: the level of the individual, the level of the collective, the transpersonal level and the existential level. At the end of the part, I discuss the possibilities and risks of creating a theoretical framework that would enable to understand various contradictory approaches on a common basis. In the second part, I develop my own analysis of madness. It is based on a...
26
Hrdličková, Eva. "Lupina jako zlepšující surovina pro výrobu těstovin." Master's thesis, 2009. http://www.nusl.cz/ntk/nusl-95912.
Full text
27
Rychlovská, Kristýna. "Proteinové složení mouk a pekárenských výrobků." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-346719.
Full textAbstract:
The aim of this study was to carry out an analysis of a protein composition of diferent crop species using the method of peptide mass mapping. The samples were analysed using analytical method LC/ESI-Q-TOF and the acquired spectra were compared with the plant protein databases. The origin of the found plants was discussed in the aspect of the reliability of the used method considering the taxonomical relationships in the taxonomical group. The results of the analysis were compared with the food composition specified by the producer, and it was evaluated, if it is possible to verify the protein composition by using the applied method. In case of maize (Zea mays) this method is considered as reliable, because all of the found proteins were indentified as maize proteins. In case of rice (Oryza sativa) and pea (Pisum sativum), only one, respectively, two proteins of different plants species were found in the number of the relevant plant proteins. This method was evaluated as not so reliable for samples made of cereals (Poaceae). It is possible to conclude, whether the product comes from Poaceae or not, but it is impossible to verify the taxon of genus or the inferior taxons. This fact was in a great extent disscused in this thesis - the reason is probably the resemblance of Poaceae, and the...
28
Linhartová, Pavla. "Vliv suroviny na kvalitu knedlíků." Master's thesis, 2008. http://www.nusl.cz/ntk/nusl-95193.
Full text
29
Barvová, Michaela. "Mikrobiologická jakost vybraných surovin pro výrobu pekařských produktů a těstovin." Master's thesis, 2009. http://www.nusl.cz/ntk/nusl-95930.
Full text
30
Leontiyeva, Yana. "Mozky nebo svaly: Srovnání vzdělanostního a zaměstnaneckého statusu pracovních migrantů ze zemí mimo EU." Doctoral thesis, 2012. http://www.nusl.cz/ntk/nusl-306312.
Full textAbstract:
The main aim of this thesis is to examine the educational and occupational structure of non-EU labour migration to the Czech Republic. Using insights from human capital theory and the sociology of migration this thesis explores the extent to which there is an educational-occupational mismatch among non-EU migrant workers in the Czech Republic. This thesis uses currently available statistical data and evidence from qualitative and quantitative sociological studies. The dissertation exploits data from two unique surveys conducted by the Institute of Sociology, Academy of Sciences of the Czech Republic in 2006 and 2010.
31
Hájek, Jakub. "Optimalizace varného procesu piva s přídavkem netradičních surovin." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-179304.
Full textAbstract:
This diploma thesis called "Optimization of beer brewing process with the addition of unconvential materials" focuses on the possibilities of using nopal powder for beer production. Introductory part of the literature review focuses on the standart and unconvential materials for beer production including characteristics of nopal (Opuncia ficus-indica). Another part of the review describes the process of beer production. Last part of the literature review focuses on non-starch polysaccharides in brewing industry. Practical part: beer samples with different concentrations of nopal powder were brewed at home microbrewery. Wort samples were collected for later viscosity measurements. Samples of beer were analyzed on automatic analyzer Fermentoflash, viscosity was measured and all beer samples passed sensory evaluation.
32
Šalomounová, Zuzana. "Výroba a hodnocení pečiva pro bezlepkovou dietu." Master's thesis, 2007. http://www.nusl.cz/ntk/nusl-92616.
Full text
33
Cenková, Lenka. "Sekundární produkty révy vinné a vína." Master's thesis, 2015. http://www.nusl.cz/ntk/nusl-250040.
Full textAbstract:
This Diploma thesis first deals with composition of the bunch of grapes and must. The following is a description of the selected consumable secondary products such as must, dealcoholized vine, jam, marmalade, jelly from must, vine jelly, grape seed oil, flour from grape seeds. Further describes other secondary products such as pomace (marcs) and vineyeard prunings and their usage and mentioned is also a significant waste resulting from the grape vine cultivation and vine production and its possible utilisation. In the practical part of the thesis there is performed the procedure of the production (conservation) of grape vine must and production of jelly from must from cultivars "Veltlínské zelené" and "Dornfelder". These 2 samples of jellies were then together with other 6 samples of similar products (5 of them vine products from other vineries, 1 product from different fruit - cherries) organoleptically evaluated and analytically measured in the laboratory. The results are processed into tables, charts, and statistically and verbally commented.
34
BRABENCOVÁ, Aneta. "Hodnocení bezlepkových potravin se zaměřením na pečivo." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320643.
Full textAbstract:
The aim of this thesis is to suggest a gluten-free mixture that will satisfy the sensory and technological properties of gluten-free pastry. To improve the structure and at the same time to substitute the gluten chia seed and chia flour were added to the dough. These two components should increase both pastry structure and nutritional value. The other ingredients that made up the mixture were one-kind flour: buckwheat, rice and corn one. The aim of the thesis was to find suitable combination of quantities of these kinds of flour, to create a draft of the recipe and to realize sensory evaluation. The thesis also includes the issues of celiac disease, problematics of labelling of gluten-free products and sensory evaluation. Sample preferences, textures, smell and flavour have been assessed here using selected methods. At the end of the thesis the results of the questionnaire survey are presented.
35
HYŠPLER, Robin. "Environmentální zátěž při produkci a zpracování potravinářské pšenice a výrobě chleba." Master's thesis, 2011. http://www.nusl.cz/ntk/nusl-52685.
Full textAbstract:
This thesis was made in co-operation with international project M00080- EUS-AT-SUKI Sustainable Kitchen, which is focused to make an inquiry of total emissions of carbon dioxide producted by catering estabilishments and finds possibilities of reducing these emissions. The thesis deals with an emission?s contamination of wheat flour and bread. Informations and data about agriculture, processing and transport of chosen commodities were collected from questionaires and scientific literature. The emission?s contamination of equivalent CO2 per kilogram of particular products and commodities was worked out from data and informations of the Ecoinvent database. The comparision between systems of management and regionality (ie. whether products are imported or local) is included. The main aim of this thesis was to prove whether the consumation of products from organic or conventional farming is environmentally more beneficial, the same comparision were made between regional or imported products
36
BRTNA, Tomáš. "Hodnocení bezlepkových potravin se zaměřením na pečivo." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320639.
Full textAbstract:
Theoretic part is concerned with coeliac disease, its symptoms and diagnostic. There is also described basic principal of coeliac disease and are mentioned some gluten-free products available in the Czech Republic. This part is concluded by theoretic description of sensory analysis. Practical part is focused on sensory analysis of samples of gluten-free pastry according selected recipes which contain apple fibres and apple flour. The backed pastry was assessed with suitable methods of sensory analysis - in this case, a sequence preferential test. This assessment shows which sample is the most preferable and the best recipe is described in detail.