| dc.contributor.advisor |
Severová, Marta
|
|
| dc.contributor.author |
Trávníčková, Iveta
|
|
| dc.date.accessioned |
2010-07-17T12:04:15Z |
|
| dc.date.available |
2010-07-17T12:04:15Z |
|
| dc.date.issued |
2009-05-28 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/8374
|
|
| dc.description.abstract |
Bakalářská práce se zabývá problematikou kukuřice cukrové, která si dnes získává velkou oblibu jako zelenina. Byl zpracován význam a využití kukuřice, popsána charakteristika základních složek kukuřice cukrové a uvedeny principy metod stanovení některých z nich. Dále byly popsány nejznámější a nejvyužívanější výrobky. V experimentální části bylo provedeno stanovení nutričních charakteristik kukuřice cukrové, jako je obsah vody, škro-bu, vlákniny, bílkovin, aminokyselin a minerálních látek. |
cs |
| dc.format |
52 s. |
cs |
| dc.format.extent |
1115980 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 |
kukuřice cukrová
|
cs |
| dc.subject |
bezlepková dieta
|
cs |
| dc.subject |
voda
|
cs |
| dc.subject |
škrob
|
cs |
| dc.subject |
vláknina
|
cs |
| dc.subject |
bílkoviny
|
cs |
| dc.subject |
aminokyseliny
|
cs |
| dc.subject |
minerální látky
|
cs |
| dc.subject |
sweet corn
|
en |
| dc.subject |
gluten-free diet
|
en |
| dc.subject |
water
|
en |
| dc.subject |
starch
|
en |
| dc.subject |
roughage
|
en |
| dc.subject |
proteins
|
en |
| dc.subject |
amino acids
|
en |
| dc.subject |
mineral substances
|
en |
| dc.title |
Kukuřice cukrová |
cs |
| dc.title.alternative |
The sweet corn |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Rop, Otakar |
|
| dc.date.accepted |
2009-06-10 |
|
| dc.description.abstract-translated |
The bachelor work deals with the issue of sweet corn which has been endearing very much as a vegetable in these days. The importance and the usage of sweet corn were drawn up, the characterization of ultimate ingredients of sweet corn was described and as well the methodical principles of determination of some of these ingredients. Also the most popular and most usable products were described. In the experimental part, the determination of sweet corn nutritional characteristics was carried out as for example: content of water, starch, roughage, proteins, amino acids and mineral substances. |
en |
| dc.description.department |
Ústav potravinářského inženýrství |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/142
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and food technologies |
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 |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and food technologies |
en |
| dc.identifier.stag |
11924
|
|
| dc.date.assigned |
2009-02-17 |
|
| utb.result.grade |
B |
|
