Results 81 to 88 of about 331 (88)

Fortifikace mouk

, 2006
Šidák, Jiří
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Římské fortifikace v egyptské Západní poušti

2021
The work will focus mainly on the collection of available written and archaeological data on Roman fortifications and other fortification elements in the Western Desert in Egypt. The data will be organized with the help of a database program, in which will be recorded all available information about the desert fortifications dating from the end of the ...
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Možnosti úpravy těst a jejich fortifikace při výrobě pekárenských výrobků

2022
The theoretical part focused on the history of bakery, traditional technological procedures, the legislative concept of bread types, requirements for their quality parameters and additives to improve the properties of pastry. Special attention was also paid to fortifications and non-traditional methods of fortifications in Kazakhstan.
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Malotechnologie výroby medovin a jejich fortifikace na funkční potraviny

2015
This work deals about Mead, its rich history, distribution, classification and tasting. Next deal with legislation and legislative standards relating to the manufacture and sale of this sweet drinks, composition and production of Mead. The experimental part is then dedicated to the different ways these fortifications (enrichment) by plant antioxidants ...
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Raně středověké fortifikace s čelní kamennou plentou ve střední Evropě

2009
The presented work deals with the fortification with a frontal stone mantle in the area of Central Europe. It summarizes the current state of research with regard to the extension of the phenomenon, construction knowledge and chronological and cultural aspects. It also treats of some methodological problems in study of fortifications.
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Možnosti fortifikace vybraných cereálních výrobků

Present diploma thesis describes the study of bioactive compounds in the cereals. The work is focused on possible fortification of cereal products in order to increase nutritional value of final products which is reduced during the food processing and storage.
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Fortifikace pekařských výrobků proteinovým izolátem z pšeničných otrub

Bílkoviny, jakožto základní stavební kámen všech buněk a tkání, spolu s tuky a sacharidy představují klíčovou makroživinu lidské výživy. Nedostatečné množství bílkovin ve stravě může vést ke zdravotním problémům až k čím dál častější proteinové podvýživě. Fortifikace potravin hraje důležitou roli při eliminaci tohoto proteinového deficitu.
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Vliv fortifikace medu vybranými bioaktivními látkami na jeho antimikrobiální aktivitu vůči Staphylococcus aureus.

Staphylococcus aureus is a Gram-positive bacterium that can cause a wide range of infections, from mild skin infections to serious and life-threatening diseases. One of the main problems associated with this bacterium is still increasing to develop resistance to various types of antibiotics.
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