| dc.contributor.advisor |
Škrovánková, Soňa
|
|
| dc.contributor.author |
Mrázová, Barbora
|
|
| dc.date.accessioned |
2010-07-19T18:43:25Z |
|
| dc.date.available |
2010-07-19T18:43:25Z |
|
| dc.date.issued |
2010-05-26 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/13137
|
|
| dc.description.abstract |
Bakalářská práce se zabývá jednou z významných pseudocereálií - pohankou, jejím chemickým složením, charakteristikou rostliny, využitím (potravina pro člověka, krmivo, ve farmaceutickém a kosmetickém průmyslu) a zdravotními účinky pohanky. Pohanka obsahuje rutin, který patří do skupiny fenolických látek. Rutin udržuje pevné a pružné cévy, má antioxidační a protizánětlivé účinky. |
cs |
| dc.format |
48 |
cs |
| dc.format.extent |
1916704 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 |
pohanka
|
cs |
| dc.subject |
pseudocereálie
|
cs |
| dc.subject |
chemické složení
|
cs |
| dc.subject |
vlastnosti
|
cs |
| dc.subject |
rutin
|
cs |
| dc.subject |
využití
|
cs |
| dc.subject |
buckwheat
|
en |
| dc.subject |
pseudocereals
|
en |
| dc.subject |
chemical composition
|
en |
| dc.subject |
properties
|
en |
| dc.subject |
rutin
|
en |
| dc.subject |
utilization
|
en |
| dc.title |
Charakteristika a vlastnosti pohanky |
cs |
| dc.title.alternative |
Characterization and qualities of buckwheat |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Valášek, Pavel |
|
| dc.date.accepted |
2010-06-08 |
|
| dc.description.abstract-translated |
The Bachelor thesis deals with one of the major pseudocereals - buckwheat, its chemical composition and plant characteristics, utilization (human food, animal feed, pharmaceutical and cosmetic usage) and health effects of buckwheat. Buckwheat contains rutin, which belongs to the group of phenolic compounds. Rutin maintains the rigid and elastic blood vessels and has antioxidant and anti-inflammatory effects. |
en |
| dc.description.department |
Ústav technologie a mikrobiologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/144
|
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 |
14838
|
|
| dc.date.assigned |
2010-02-11 |
|
| utb.result.grade |
A |
|
