| dc.contributor.advisor |
Holko, Ivan
|
|
| dc.contributor.author |
Grégrová, Renata
|
|
| dc.date.accessioned |
2010-07-20T17:45:20Z |
|
| dc.date.available |
2010-07-20T17:45:20Z |
|
| dc.date.issued |
2010-05-31 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/14376
|
|
| dc.description.abstract |
Tato bakalářská práce je zaměřena na mykotoxiny v potravinách. Má pozornost by-la upřena nejen na mykotoxiny, ale i na plísně, kterými jsou produkovány. U plísní byla pozornost věnována morfologii, taxonomii a způsobům rozmnožování. U mykotoxinů byli zdůrazněny nejvýznamnější druhy mykotoxinů, jejich charakteristika, fyzikální a chemické vlastnosti, metody stanovení, jejich stanovené limity v rámci EU v jednotlivých potravi-nách. |
cs |
| dc.format |
43s. |
cs |
| dc.format.extent |
1327399 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 |
plísně
|
cs |
| dc.subject |
mykotoxiny
|
cs |
| dc.subject |
aflatoxin
|
cs |
| dc.subject |
patulin
|
cs |
| dc.subject |
ochratoxin A
|
cs |
| dc.subject |
zearalenon
|
cs |
| dc.subject |
kyselina cyklopiazonová
|
cs |
| dc.subject |
DON
|
cs |
| dc.subject |
T-2 toxin
|
cs |
| dc.subject |
moulds
|
en |
| dc.subject |
mycotoxins
|
en |
| dc.subject |
aflatoxin
|
en |
| dc.subject |
patulin
|
en |
| dc.subject |
ochratoxin A
|
en |
| dc.subject |
zearalenonu
|
en |
| dc.subject |
DON
|
en |
| dc.subject |
T-2 toxin
|
en |
| dc.title |
Mykotoxiny produkované plísněmi v potravinách |
cs |
| dc.title.alternative |
Mycotoxins in food |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Zollerová, Romana |
|
| dc.date.accepted |
2010-06-15 |
|
| dc.description.abstract-translated |
This Barchelor is focused on mycotoxins in food. My attention was focussed not only to the mycotoxins, but also to the fungi as their producers. The work deals with the morphology, taxonomy, and reproduction. The mycotoxins were highlighted the most im-portant types of them, the characteristics, physical and chemical properties, methods of determining the limits laid down in the EU countries in individual kinds of food. |
en |
| dc.description.department |
Ústav biochemie a analýzy potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/136
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Technologie a řízení v gastronomii |
cs |
| dc.thesis.degree-discipline |
Technology and Management in Gastronomy |
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 |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and food technologies |
en |
| dc.identifier.stag |
14599
|
|
| dc.date.assigned |
2010-01-04 |
|
| utb.result.grade |
B |
|
