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  Surname Name Title Thesis status   Supervisors Reviewers Type of thesis Date of def. Title
Student Type of thesis - - - - - - - - - -
Item shown in detail Smetanová Includes the selected person into the timetable overlap calculation. Veronika Application of Raman Spectroscopy for Detection and Identification of Microbes in Food Application of Raman Spectroscopy for Detection and Identification of Microbes in Food Thesis finished and defended successfully (DUO).   Bučková Martina Buňková Leona Bachelor's thesis 1528754400000 12.06.2018 Application of Raman Spectroscopy for Detection and Identification of Microbes in Food Thesis finished and defended successfully (DUO).
Veronika Smetanová Bachelor's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Využití Ramanovy spektroskopie pro detekci a identifikaci mikroorganizmů v potravinách

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Name Smetanová Veronika Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2017/2018
Assigning department TUTP
Date of defence Jun 12, 2018
Type of thesis Bachelor's thesis
Thesis status Thesis finished and defended successfully (DUO). Thesis finished and defended successfully (DUO).
Completeness of mandatory entries - All mandatory fields for this Thesis are filled in.
Main topic Využití Ramanovy spektroskopie pro detekci a identifikaci mikroorganismů v potravinách
Main topic in English Application of Raman Spectroscopy for Detection and Identification of Microbes in Food
Title according to student Využití Ramanovy spektroskopie pro detekci a identifikaci mikroorganizmů v potravinách
English title as given by the student Application of Raman Spectroscopy for Detection and Identification of Microbes in Food
Parallel name -
Subtitle -
Thesis supervisor Bučková Martina, Mgr. Ph.D.
External examiner Buňková Leona, prof. RNDr. Ph.D.
Annotation Bakalářská práce se zabývá Ramanovou spektroskopií a jejím využití pro detekci a identifikaci mikroorganizmů v potravinách. V práci je stručně charakterizován princip Ramanova jevu a popis povrchově zesílené Ramanovy spektroskopie (SERS), která je využívaná pro detekci mikroorganizmů v potravinářských matricích. Pro tyto účely je metoda SERS často kombinována s imunomagnetickou separací analyzovaných buněk, což má za následek vysokou citlivost metody a také výrazné zkrácení analýzy. Pro vzájemné rozlišení mikroorganizmů jsou Ramanova spektra vyhodnocena s použitím chemometrických metod. Závěrem jsou v práci shrnuty výhody a nevýhody spojené s použitím Ramanovy spektroskopie.
Annotation in English Bachelor thesis deals with Raman spectroscopy and her application for detection and identification of microorganisms in foodstuffs. There is briefly characterized principle of Raman scattering and description of Surface-enhanced Raman spectroscopy, which is able to detect microorganisms in food matrix. For these purposes SERS method is often combined with immunomagnetic separation of analyzed cells, which cause high sensitivity and significant shortening of analysis. For distinction of microorganisms are Raman spectrum evaluated using chemometric methods. In conclusion there are summarized advantages and disadvantages of Raman spectroscopy.
Keywords Ramanova spektroskopie, povrchově zesílená Ramanova spektroskopie, detekce mikroorganizmů v potravinách, identifikace mikroorganizmů, chemometrické metody
Keywords in English Raman spectroscopy, Surface-enhanced Raman spectroscopy, Detection of microorganisms in foodstuffs, Identification of microorganisms, Chemometric methods
Length of the covering note 44 s.
Language CZ
Annotation
Bakalářská práce se zabývá Ramanovou spektroskopií a jejím využití pro detekci a identifikaci mikroorganizmů v potravinách. V práci je stručně charakterizován princip Ramanova jevu a popis povrchově zesílené Ramanovy spektroskopie (SERS), která je využívaná pro detekci mikroorganizmů v potravinářských matricích. Pro tyto účely je metoda SERS často kombinována s imunomagnetickou separací analyzovaných buněk, což má za následek vysokou citlivost metody a také výrazné zkrácení analýzy. Pro vzájemné rozlišení mikroorganizmů jsou Ramanova spektra vyhodnocena s použitím chemometrických metod. Závěrem jsou v práci shrnuty výhody a nevýhody spojené s použitím Ramanovy spektroskopie.
Annotation in English
Bachelor thesis deals with Raman spectroscopy and her application for detection and identification of microorganisms in foodstuffs. There is briefly characterized principle of Raman scattering and description of Surface-enhanced Raman spectroscopy, which is able to detect microorganisms in food matrix. For these purposes SERS method is often combined with immunomagnetic separation of analyzed cells, which cause high sensitivity and significant shortening of analysis. For distinction of microorganisms are Raman spectrum evaluated using chemometric methods. In conclusion there are summarized advantages and disadvantages of Raman spectroscopy.
Keywords
Ramanova spektroskopie, povrchově zesílená Ramanova spektroskopie, detekce mikroorganizmů v potravinách, identifikace mikroorganizmů, chemometrické metody
Keywords in English
Raman spectroscopy, Surface-enhanced Raman spectroscopy, Detection of microorganisms in foodstuffs, Identification of microorganisms, Chemometric methods
Research Plan I. Teoretická část
  1. Princip metody Ramanovy spektroskopie
  2. Využití metody pro detekci mikroorganismů se zaměřením na potraviny
  3. Možnost použití metody pro identifikaci mikroorganismů
  4. Zhodnocení výhod a nevýhod použití metody
Research Plan
I. Teoretická část
  1. Princip metody Ramanovy spektroskopie
  2. Využití metody pro detekci mikroorganismů se zaměřením na potraviny
  3. Možnost použití metody pro identifikaci mikroorganismů
  4. Zhodnocení výhod a nevýhod použití metody
Recommended resources [1] YANG, Danting a Yibin YING. Applications of Raman Spectroscopy in Agricultural Products and Food Analysis: A Review. Applied Spectroscopy Reviews. 2011, 46(7), 539-560. DOI: 10.1080/05704928.2011.593216. ISSN 0570-4928.
[2] STÖCKEL, Stephan, Johanna KIRCHHOFF, Ute NEUGEBAUER, Petra RÖSCH a Jürgen POPP. The application of Raman spectroscopy for the detection and identification of microorganisms. Journal of Raman Spectroscopy. 2016, 47(1), 89-109. DOI: 10.1002/jrs.4844. ISSN 03770486.
[3] HE, Hong-Ju a Da-Wen SUN. Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy. Trends in Food Science & Technology. 2015, 46(2), 199-210. DOI: 10.1016/j.tifs.2015.10.004. ISSN 09242244.
[4] MEHDIZADEH, Hamidreza, David LAURI, Krizia M. KARRY, Mojgan MOSHGBAR, Renee PROCOPIO-MELINO a Denis DRAPEAU. Generic Raman-based calibration models enabling real-time monitoring of cell culture bioreactors. Biotechnology Progress. 2015, 31(4), 1004-1013. DOI: 10.1002/btpr.2079. ISSN 87567938.
[5] ZHENG, Jinkai a Lili HE. Surface-Enhanced Raman Spectroscopy for the Chemical Analysis of Food. Comprehensive Reviews in Food Science and Food Safety [online]. 2014, 13(3), 317-328 [cit. 2018-01-01]. DOI: 10.1111/1541-4337.12062. ISSN 15414337. Dostupné z: http://doi.wiley.com/10.1111/1541-4337.12062.
Recommended resources
[1] YANG, Danting a Yibin YING. Applications of Raman Spectroscopy in Agricultural Products and Food Analysis: A Review. Applied Spectroscopy Reviews. 2011, 46(7), 539-560. DOI: 10.1080/05704928.2011.593216. ISSN 0570-4928.
[2] STÖCKEL, Stephan, Johanna KIRCHHOFF, Ute NEUGEBAUER, Petra RÖSCH a Jürgen POPP. The application of Raman spectroscopy for the detection and identification of microorganisms. Journal of Raman Spectroscopy. 2016, 47(1), 89-109. DOI: 10.1002/jrs.4844. ISSN 03770486.
[3] HE, Hong-Ju a Da-Wen SUN. Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy. Trends in Food Science & Technology. 2015, 46(2), 199-210. DOI: 10.1016/j.tifs.2015.10.004. ISSN 09242244.
[4] MEHDIZADEH, Hamidreza, David LAURI, Krizia M. KARRY, Mojgan MOSHGBAR, Renee PROCOPIO-MELINO a Denis DRAPEAU. Generic Raman-based calibration models enabling real-time monitoring of cell culture bioreactors. Biotechnology Progress. 2015, 31(4), 1004-1013. DOI: 10.1002/btpr.2079. ISSN 87567938.
[5] ZHENG, Jinkai a Lili HE. Surface-Enhanced Raman Spectroscopy for the Chemical Analysis of Food. Comprehensive Reviews in Food Science and Food Safety [online]. 2014, 13(3), 317-328 [cit. 2018-01-01]. DOI: 10.1111/1541-4337.12062. ISSN 15414337. Dostupné z: http://doi.wiley.com/10.1111/1541-4337.12062.
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