| dc.contributor.advisor |
Škrovánková, Soňa
|
|
| dc.contributor.author |
Szarowská, Eva
|
|
| dc.date.accessioned |
2010-07-19T16:36:54Z |
|
| dc.date.available |
2010-07-19T16:36:54Z |
|
| dc.date.issued |
2010-05-26 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/12880
|
|
| dc.description.abstract |
Práce je zaměřena na popis a charakteristiku amarantu, který patří do pseudocereálií. Ama-rant má vyšší nutriční hodnotu než běžné cereálie - vyšší podíl aminokyseliny lysinu, po-malu stravitelný a rezistentní škrob, látky prospívající zdraví, např. skvalen, fytosteroly a flavonoidy. Amarant je vhodnou složkou stravy celiatiků a má také značné využití v potravinářském a kosmetickém průmyslu. |
cs |
| dc.format |
51 |
cs |
| dc.format.extent |
3788034 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 |
Amarant
|
cs |
| dc.subject |
laskavec
|
cs |
| dc.subject |
pseudocereálie
|
cs |
| dc.subject |
složení
|
cs |
| dc.subject |
vlastnosti
|
cs |
| dc.subject |
zdravotní účinky
|
cs |
| dc.subject |
Amaranth
|
en |
| dc.subject |
pseudocereals
|
en |
| dc.subject |
chemical composition
|
en |
| dc.subject |
properties
|
en |
| dc.subject |
health effects
|
en |
| dc.title |
Charakteristika a vlastnosti amarantu |
cs |
| dc.title.alternative |
Characterization and qualities of amaranth |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Mišurcová, Ladislava |
|
| dc.date.accepted |
2010-06-09 |
|
| dc.description.abstract-translated |
Bachelor thesis deals with the description and characterization of amaranth, which belongs to pseudocereals. The nutritive value of amaranth is higher than the value of conventional cereals - higher content of amino acid lysine, slowly digestible and resistant starch, sub-stances with health benefits, e.g. squalene, phytosterols and flavonoids. Amaranth is suit-able for celiatic diet and is utilized in food and also cosmetic industry. |
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 |
14837
|
|
| dc.date.assigned |
2010-02-11 |
|
| utb.result.grade |
A |
|
