| dc.contributor.advisor |
Škrovánková, Soňa
|
|
| dc.contributor.author |
Kurtin, Adam
|
|
| dc.date.accessioned |
2013-10-08T12:37:05Z |
|
| dc.date.available |
2013-10-08T12:37:05Z |
|
| dc.date.issued |
2012-02-01 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/22427
|
|
| dc.description.abstract |
Práce je zaměřena na popis a charakteristiku merlíku a prosa. Merlík je řazen mezi pseudocereálie, a má vyšší obsah aminokyseliny lysinu než běžné obiloviny. Proso patří k méně tradičním obilovinám s vhodným poměrem bílkovin, sacharidů a lipidů. Proso i merlík jsou vhodnou složkou potravy celiatiků, protože neobsahují lepek. Využívají se v potravinářství nebo jako krmivo pro zvířata. |
cs |
| dc.format |
43 |
cs |
| dc.format.extent |
2551066 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 |
merlík
|
cs |
| dc.subject |
proso
|
cs |
| dc.subject |
chemické složení
|
cs |
| dc.subject |
vlastnosti
|
cs |
| dc.subject |
quinoa
|
en |
| dc.subject |
millet
|
en |
| dc.subject |
chemical composition
|
en |
| dc.subject |
properties
|
en |
| dc.title |
Charakteristika a vlastnosti prosa a merlíku |
cs |
| dc.title.alternative |
Characterization and Qualities of Millet and Quinoa |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Mišurcová, Ladislava |
|
| dc.date.accepted |
2012-06-19 |
|
| dc.description.abstract-translated |
The bachelor thesis deals with the description and characterization of quinoa and millet. The nutritive value of millet, that belongs to pseudocereals, have higher content of amino acid lysine than the value of conventional cereals. Millet belongs to nontraditional cereals with appropriate ratio of proteins, saccharides and lipids. Millet and quinoa are suitable for celiatic diet becuase they do not contain gluten. They could be used in food industry or for animal feeding. |
en |
| dc.description.department |
Ústav technologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/19584
|
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 |
22758
|
|
| utb.result.grade |
B |
|
| dc.date.submitted |
2012-05-11 |
|
