| dc.contributor.advisor |
Škrovánková, Soňa
|
|
| dc.contributor.author |
Mrázová, Barbora
|
|
| dc.date.accessioned |
2013-10-08T14:19:52Z |
|
| dc.date.available |
2013-10-08T14:19:52Z |
|
| dc.date.issued |
2012-02-01 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/22489
|
|
| dc.description.abstract |
V teoretické části diplomové práce je charakterizován vitamin C, jeho vlastnosti, zdroje a ztráty v potravinách. Popsány jsou i běžně používané metody stanovení vitaminu C, se zaměřením na metodu HPLC. Experimentální část je zaměřena na stanovení kyseliny askorbové v ovoci metodou HPLC/UV v průběhu skladování u vybraných druhů ovoce (citron, pomeranč, mandarinka, kiwi, jablka Gloster, Golden Delicious a Gala, grep bílý a červený, limeta, pomelo, hruška, jahody). |
cs |
| dc.format |
93 s. |
cs |
| dc.format.extent |
3383834 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 |
kyselina askorbová
|
cs |
| dc.subject |
vitamin C
|
cs |
| dc.subject |
ovoce
|
cs |
| dc.subject |
skladování
|
cs |
| dc.subject |
HPLC/UV
|
cs |
| dc.subject |
ascorbic acid
|
en |
| dc.subject |
vitamin C
|
en |
| dc.subject |
fruit
|
en |
| dc.subject |
storage
|
en |
| dc.subject |
HPLC/UV
|
en |
| dc.title |
Změny obsahu kyseliny askorbové v ovoci v průběhu skladování |
cs |
| dc.title.alternative |
Changes of Ascorbic Acid Content in Fruits during Storage |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Sumczynski, Daniela |
|
| dc.date.accepted |
2012-06-07 |
|
| dc.description.abstract-translated |
The theoretical part of the thesis deals with vitamin C, its properties, benefits, sources and loss in foods. There are also described common methods of vitamin C determination, oriented on HPLC method . The experimental part is focused on the determination of the ascorbic acid in fruits by HPLC/UV during storage from chosen fruits (lemon, orange, tangerine, kiwi fruit, apple Gloster, Golden Delicious and Gala, white and red grapefruit, lime, pomelo, pear, strawberry). |
en |
| dc.description.department |
Ústav technologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/19585
|
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 |
25547
|
|
| utb.result.grade |
A |
|
| dc.date.submitted |
2012-05-02 |
|
