| dc.contributor.advisor |
Hrabě, Jan
|
|
| dc.contributor.author |
Švecová, Zlata
|
|
| dc.date.accessioned |
2012-03-09T11:07:11Z |
|
| dc.date.available |
2012-03-09T11:07:11Z |
|
| dc.date.issued |
2011-05-30 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/15619
|
|
| dc.description.abstract |
Bakalářská práce je zaměřena na dříve běžně pěstovanou a konzumovanou plodinu, kterou je pohanka. Tato pseudocereálie bude v práci popisována jako bioprodukt, který je v současné době opět na vzestupu, ať už po stránce zemědělské, tak i gastronomické. Popis pohanky bude zaměřen nejen na její botanické vlastnosti, ale i na obsah látek, které jsou v ní v nemalé míře obsaženy. V praktické části budou představeny recepty z pohanky, jejichž zařazení do dnešního jídelníčku může být vhodným a vítaným zpestření. |
cs |
| dc.format |
55 |
cs |
| dc.format.extent |
1310465 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 |
Klíčová slova: pohanka
|
cs |
| dc.subject |
pseudocereálie
|
cs |
| dc.subject |
rutin
|
cs |
| dc.subject |
výživa
|
cs |
| dc.subject |
Keywords: buckwheat
|
en |
| dc.subject |
pseudocereal
|
en |
| dc.subject |
routines
|
en |
| dc.subject |
nutrition
|
en |
| dc.title |
Pohanka jako bioprodukt a její využití v gastronomii |
cs |
| dc.title.alternative |
Buckwheat as bioprodukt, and its use in gastronomy. |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Burešová, Iva |
|
| dc.date.accepted |
2011-06-21 |
|
| dc.description.abstract-translated |
Bachelor thesis focuses on the previously widely grown and consumed crops, the buckwheat. This pseudocereal will work described as organic products, which is currently on the rise again, either in terms of agriculture, as well as gastronomic. Description buckwheat will focus not only on its botanical characteristics, but also the content of sub-stances that are in it, in no small measure included. The practical part presents recipes from buckwheat, whose inclusion in today's diet may be appropriate and welcome diversificati-on. Bachelor thesis focuses on the previously widely grown and consumed crops, the buckwheat. This pseudocereal will work described as organic products, which is currently on the rise again, either in terms of agriculture, as well as gastronomic. Description buckwheat will focus not only on its botanical characteristics, but also the content of sub-stances that are in it, in no small measure included. The practical part presents recipes from buckwheat, whose inclusion in today's diet may be appropriate and welcome diversificati-on. |
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 |
16262
|
|
| dc.date.assigned |
2011-02-25 |
|
| utb.result.grade |
C |
|
