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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 Kysučan Includes the selected person into the timetable overlap calculation. Petr Food Emulsions Food Emulsions Thesis finished and defended successfully (DUO).   Krejčí Jiří Egner Pavlína Bachelor's thesis 1308520800000 20.06.2011 Food Emulsions Thesis finished and defended successfully (DUO).
Petr Kysučan Bachelor's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Potravinářské emulze

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Name Kysučan Petr Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2010/2011
Assigning department TUBAP
Date of defence Jun 20, 2011
Type of thesis Bachelor's thesis
Thesis status Thesis finished and defended successfully (DUO). Thesis finished and defended successfully (DUO).
Completeness of mandatory entries - The following mandatory fields are not filled in for this Thesis.: Title in English
Main topic Potravinářské emulze
Main topic in English Food Emulsions
Title according to student Potravinářské emulze
English title as given by the student -
Parallel name -
Subtitle -
Thesis supervisor Krejčí Jiří, Ing. CSc.
External examiner Egner Pavlína, Ing. Ph.D.
Annotation Tato práce pojednává o potravinářských emulzích. V jednotlivých kapitolách jsou popsány základní pojmy emulzí, jejich klasifikace a charakteristika, fyzikální příprava a stabilita emulzí. V poslední kapitole jsou rozebrány nejdůležitější druhy potravinářských emulzí.
Annotation in English This bachleor thesis is dealing with food emulsions. In individual chapters are described basic terms of food emulsions, their classification and characteristic, physical preparation and stability of food emulsions. In the last chapter are described the most common types of food emulsions.
Keywords Emulze, emulgátor, dispergovaná částice, disperzní prostředí, emulze typu O/V, emulze typu V/O.
Keywords in English Emulsion, emulsifier, dispersed droplets, continuous phase, emulsion O/W, emulsion W/O.
Length of the covering note 48 s.
Language CZ
Annotation
Tato práce pojednává o potravinářských emulzích. V jednotlivých kapitolách jsou popsány základní pojmy emulzí, jejich klasifikace a charakteristika, fyzikální příprava a stabilita emulzí. V poslední kapitole jsou rozebrány nejdůležitější druhy potravinářských emulzí.
Annotation in English
This bachleor thesis is dealing with food emulsions. In individual chapters are described basic terms of food emulsions, their classification and characteristic, physical preparation and stability of food emulsions. In the last chapter are described the most common types of food emulsions.
Keywords
Emulze, emulgátor, dispergovaná částice, disperzní prostředí, emulze typu O/V, emulze typu V/O.
Keywords in English
Emulsion, emulsifier, dispersed droplets, continuous phase, emulsion O/W, emulsion W/O.
Research Plan
  1. Emulze jako disperzní systém.
  2. Příprava a fyzikální vlastnosti emulzí.
  3. Zvláštnosti potravinářských emulzí.
  4. Nejdůležitější druhy potravinářských emulzí.
Research Plan
  1. Emulze jako disperzní systém.
  2. Příprava a fyzikální vlastnosti emulzí.
  3. Zvláštnosti potravinářských emulzí.
  4. Nejdůležitější druhy potravinářských emulzí.
Recommended resources [1] McCLEMENTS, D. J. Food emulsions. 2nd ed. USA: CRC Press, 2005. ISBN 0-8493-2023-2.
[2]BARTOVSKÁ, L., ŠIŠKOVÁ, M. Fyzikální chemie povrchů a koloidních soustav. 5th ed. Praha: VŠCHT, 2005. ISBN 80-7080-579-X.
[3] FRIBERG, S. E., LARSSON, K., SJOBLOM, J. Food emulsions. 4th ed. New York: Marcel Dekker, 2004. ISBN 0-8247-4696-1.
[4] BECHER, P. Encyclopedia of emulsion technology. 1st ed. New York: Marcel Dekker, 1983. ISBN 0-8247-1876-3.
Recommended resources
[1] McCLEMENTS, D. J. Food emulsions. 2nd ed. USA: CRC Press, 2005. ISBN 0-8493-2023-2.
[2]BARTOVSKÁ, L., ŠIŠKOVÁ, M. Fyzikální chemie povrchů a koloidních soustav. 5th ed. Praha: VŠCHT, 2005. ISBN 80-7080-579-X.
[3] FRIBERG, S. E., LARSSON, K., SJOBLOM, J. Food emulsions. 4th ed. New York: Marcel Dekker, 2004. ISBN 0-8247-4696-1.
[4] BECHER, P. Encyclopedia of emulsion technology. 1st ed. New York: Marcel Dekker, 1983. ISBN 0-8247-1876-3.
Týká se praxe No
Enclosed appendices -
Appendices bound in thesis tables
Taken from the library No
Full text of the thesis
Appendices
Reviewer's report
Supervisor's report
Defence procedure record file