| dc.contributor.advisor |
Valášek, Pavel
|
|
| dc.contributor.author |
Fanta, Jiří
|
|
| dc.date.accessioned |
2012-03-11T09:13:06Z |
|
| dc.date.available |
2012-03-11T09:13:06Z |
|
| dc.date.issued |
2011-05-20 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/17898
|
|
| dc.description.abstract |
Práce se zabývá metodami vhodnými ke stanovení antioxidační kapacity piva, metodami vhodnými ke stanovení polyfenolů v pivu a popisem mikrobiologie pivovarské výroby. Práce obsahuje popis technologického procesu výroby piva a chemické složení piva, sladu a chmele. V experimentální části byly analyzovány vzorky piv na celkovou antioxidační kapacitu a na celkové polyfenoly. Anylýzy byly doplněny jednoduchými mirobiologickými rozbory. |
cs |
| dc.format |
92 s. |
cs |
| dc.format.extent |
2664133 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
Slad
|
cs |
| dc.subject |
chmel
|
cs |
| dc.subject |
pivo
|
cs |
| dc.subject |
technologie
|
cs |
| dc.subject |
spektrofotometr
|
cs |
| dc.subject |
antioxidační kapacita
|
cs |
| dc.subject |
polyfenoly
|
cs |
| dc.subject |
mikrobiologie
|
cs |
| dc.subject |
kvasinky
|
cs |
| dc.subject |
Malt
|
en |
| dc.subject |
hops
|
en |
| dc.subject |
beer
|
en |
| dc.subject |
technology
|
en |
| dc.subject |
spectrophotometer
|
en |
| dc.subject |
antioxidant capacity
|
en |
| dc.subject |
polyphenols
|
en |
| dc.subject |
microbiology
|
en |
| dc.subject |
yeast
|
en |
| dc.title |
Vývoj vybraných analytických ukazatelů piva v průběhu technologického procesu |
cs |
| dc.title.alternative |
Progression of Selected Analytical Indicators of Beer during the Technological Process |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Fic, Vlastimil |
|
| dc.date.accepted |
2011-06-01 |
|
| dc.description.abstract-translated |
Theses deal with methods to determinate antioxidant capacity of beer, methods to determinate polyphenols in beer and with description of microbiology of brewery. Theses contains description technological process of brewing and chemical composition of beer, malt and hops. In experimental part were analyzed samples of beer for total antioxidant capacity and total polyphenols. Analysis were completed with simple microbiology tests. |
en |
| dc.description.department |
Ústav biochemie a analýzy potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/196
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Technologie, hygiena a ekonomika výroby potravin |
cs |
| dc.thesis.degree-discipline |
Technology, Hygiene and Economics of Food Production |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Ing. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
21414
|
|
| dc.date.assigned |
2011-02-25 |
|
| utb.result.grade |
A |
|
