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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.

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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.

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.

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.