| dc.contributor.advisor |
Rop, Otakar
|
|
| dc.contributor.author |
Hlaváčová, Irena
|
|
| dc.date.accessioned |
2013-10-11T04:00:18Z |
|
| dc.date.available |
2013-10-11T04:00:18Z |
|
| dc.date.issued |
2013-02-11 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/24044
|
|
| dc.description.abstract |
Cílem diplomové práce bylo sledovat vliv stupňovaných dávek půdního dusíku a fosforu na antioxidační vlastnosti paprik. Byly použity tři úrovně hnojení. Sledován byl obsah polyfenolů, flavonoidů a celkové antioxidační aktivity. Výzkum byl prováděn formou nádobového pokusu. Chemickými analýzami byl zjištěn vliv různých dávek hnojení na zmíněné parametry. |
cs |
| dc.format |
69 |
cs |
| dc.format.extent |
8374130 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 |
papriky
|
cs |
| dc.subject |
polyfenoly
|
cs |
| dc.subject |
flavonoidy
|
cs |
| dc.subject |
antioxidační aktivita
|
cs |
| dc.subject |
hnojení
|
cs |
| dc.subject |
polyphenols
|
en |
| dc.subject |
flavonoids
|
en |
| dc.subject |
antioxidant activity
|
en |
| dc.subject |
fertilization
|
en |
| dc.title |
Vliv půdního dusíku a fosforu na antioxidační vlastnosti plodu paprik |
cs |
| dc.title.alternative |
The Influence of Soil Nitrogen and Phosphorus on Sweet Pepper Antioxidant Properties |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Mlček, Jiří |
|
| dc.date.accepted |
2013-05-27 |
|
| dc.description.abstract-translated |
The aim of this diploma thesis is to observe the antioxidant properties of peppers during increasing the amount of soil nitrogen and phosphorus. There were three levels of fertilization used. Specifically, polyphenols, flavonoids and total antioxidant activity were monitored. This research was carried out using the container experiment. The influence of various amounts of fertilization on parameters mentioned above was determined by chemical analysis. |
en |
| dc.description.department |
Ústav analýzy a chemie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/18592
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Technologie, hygiena a ekonomika výroby potravin |
cs |
| dc.thesis.degree-discipline |
Technology, Hygiene and Economics of Food Production |
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 |
Ing. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
29433
|
|
| utb.result.grade |
D |
|
| dc.date.submitted |
2013-05-14 |
|
