- About
-
The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
Showing 1 to 10 of 77 (0.05 seconds)Spelling suggestions: "subject:"senzorická"" "subject:"senzor""
| 1 |
Konzervace ovoce sušenímŠmatlánová, Pavla January 2010 (has links)
No description available.
|
| 2 |
Senzorická jakost ryb v závislosti na podmínkách intenzivního chovuVintrová, Hana January 2012 (has links)
No description available.
|
| 3 |
Hodnocení vybraného souboru rezistentních odrůd jabloní vůči houbovým chorobámAltmanová, Ivana January 2013 (has links)
No description available.
|
| 4 |
Možnosti využitia mikromletých obilnín v pekárenských technológiáchŠuláková, Dominika January 2019 (has links)
The aim of the diploma thesis "Possibilities of using microground cereals in bakery technologies" was to design recipes of common and durable pastry with the inclusion of microground bran in order to assess the impact of the given addition on the final product quality. Seven variants of common pastry were prepared with the addition of bran in amount of 1 to 5 %, while the bakery characteristics were determined and the sensory evaluation was carried out. The addition of bran has reduced the volume of buns, but has not significantly affected the weight of the pastry, yield, or baking loss. The bran-enriched buns were darker in color and were evaluated negatively in all sensoric descriptors. In the second experiment 7 variants of durable pastry were prepared with additions of bran 1 to 20 %, where cookie strength was determined by TIRA test and produtcs were sensorically evaluated. The addition of bran has been negatively reflected in the evaluation of the product's smell, increased the adhesion to the palate, reduced the taste and overall impression of the product. The positive effect of bran has been shown to decrease the need for power to bite off of the cookie and the uniformity of baking. No significant influence of bran on the strength of the product was observed.
|
| 5 |
Využití bakterií mléčného kysání s protektivními účinky ve výrobě čerstvých sýrůMešková, Ivana January 2015 (has links)
The thesis is focused on lactic acid bacteria with protective effects. The work deals with the effects of protective cultures on fresh cheeses and their effect on the sensory properties of fresh cheeses. The thesis also includes a chapter on bacteriocins, their properties and effect of the action on cells. The thesis also provides informations about applications of protective cultures and their methods of uses in the production of fresh cheese. In the practical part of the thesis is observed effect of protective culture on the sensory properties. There are sensory evaluated cheese with protective cultures and cheeses without these cultures. Also is observed the acidification of cheeses, with the protective cultures and the status of their durability compared to cheese without these cultures.
|
| 6 |
Tok zinku v životním prostředí - půda, zviře, potravinyAppelová, Martina January 2010 (has links)
No description available.
|
| 7 |
Kvalita masných výrobků se sníženým obsahem tukuDvořáková, Dana January 2010 (has links)
No description available.
|
| 8 |
Sledování vad u tvarůžkůPicková, Kateřina January 2010 (has links)
No description available.
|
| 9 |
Kvalita produkovaných ryb v závislosti na podmínkách intenzivního chovuLoučková, Pavlína January 2011 (has links)
No description available.
|
| 10 |
Vliv skladování na jakost vínaMišková, Alena January 2011 (has links)
No description available.
|
Page generated in 0.0561 seconds