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Prohlížení IS/STAG (S025)

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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 HOLÁŇOVÁ Includes the selected person into the timetable overlap calculation. Bohdana Surfactants in the Food Technology Surfactants in the Food Technology Thesis finished and defended successfully (DUO).   Mráček Aleš Humpolíček Petr Bachelor's thesis 1370383200000 05.06.2013 Surfactants in the Food Technology Thesis finished and defended successfully (DUO).
Bohdana HOLÁŇOVÁ Bachelor's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Povrchově aktivní látky v potravinářské technologii

  • Basic data
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Name HOLÁŇOVÁ Bohdana Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2012/2013
Assigning department TUACHP
Date of defence Jun 5, 2013
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 Povrchově aktivní látky v potravinářské technologii
Main topic in English Surfactants in the Food Technology
Title according to student Povrchově aktivní látky v potravinářské technologii
English title as given by the student -
Parallel name -
Subtitle -
Thesis supervisor Mráček Aleš, prof. Mgr. Ph.D.
External examiner Humpolíček Petr, prof. Ing. Ph.D.
Annotation Cílem této práce je charakteristika základních typů povrchově aktivních látek. Popisy je-jich vlastností a struktury. Jejich využití v potravinářské technologii. V poslední části práce je rozebrán vliv těchto látek na lidský organismus.
Annotation in English The aim of this thesis is the characterization of the basic types of surfactants. Descriptions of their properties and structures. Their use in food technology. The last part is analyzed the effect of these substances on the human body.
Keywords povrchově aktivní látky, emulgátory, přídavné látky
Keywords in English surfactants, emulsifiers, additives
Length of the covering note 42s.
Language CZ
Annotation
Cílem této práce je charakteristika základních typů povrchově aktivních látek. Popisy je-jich vlastností a struktury. Jejich využití v potravinářské technologii. V poslední části práce je rozebrán vliv těchto látek na lidský organismus.
Annotation in English
The aim of this thesis is the characterization of the basic types of surfactants. Descriptions of their properties and structures. Their use in food technology. The last part is analyzed the effect of these substances on the human body.
Keywords
povrchově aktivní látky, emulgátory, přídavné látky
Keywords in English
surfactants, emulsifiers, additives
Research Plan
  1. Rozeberte povrchově aktivní látky (tenzidy, surfaktanty) obecně, jejich vlastnosti, typy, atd.
  2. Popište tyto chemikálie, které jsou používané hlavně v potravinách. Proč se používají, atd.
  3. Rozeberte vliv těchto látek v "poživatinách" na lidský organismus
Research Plan
  1. Rozeberte povrchově aktivní látky (tenzidy, surfaktanty) obecně, jejich vlastnosti, typy, atd.
  2. Popište tyto chemikálie, které jsou používané hlavně v potravinách. Proč se používají, atd.
  3. Rozeberte vliv těchto látek v "poživatinách" na lidský organismus
Recommended resources
  1. Holmberg, K., Jönsson, B., Kronberg, B., Lindman, B.: Surfactants and Polymers in Aqueous Solution, John Wiley&Sons, Ltd., Chichester, England (2003), ISBN: 0-471-49883-1.
  2. Whitehurst, R. J.: Emulsifiers in Food Technology, ed., Blackwel Publishing, 2004
  3. S. E., Larsson, K. : Food Emulsions, ed.Friberg, M. Dekker 2004
  4. Food emulsions, Principles, Practices and Techniques, Mc Clements, ed., CRC Press 2005
Recommended resources
  1. Holmberg, K., Jönsson, B., Kronberg, B., Lindman, B.: Surfactants and Polymers in Aqueous Solution, John Wiley&Sons, Ltd., Chichester, England (2003), ISBN: 0-471-49883-1.
  2. Whitehurst, R. J.: Emulsifiers in Food Technology, ed., Blackwel Publishing, 2004
  3. S. E., Larsson, K. : Food Emulsions, ed.Friberg, M. Dekker 2004
  4. Food emulsions, Principles, Practices and Techniques, Mc Clements, ed., CRC Press 2005
Týká se praxe No
Enclosed appendices 1 CD ROM
Appendices bound in thesis illustrations, schemes, tables
Taken from the library No
Full text of the thesis
Appendices
Reviewer's report
Supervisor's report
Defence procedure record file