| dc.contributor.advisor |
Dvořáková, Monika
|
|
| dc.contributor.author |
Pekníková, Martina
|
|
| dc.date.accessioned |
2012-03-10T02:38:53Z |
|
| dc.date.available |
2012-03-10T02:38:53Z |
|
| dc.date.issued |
2011-05-30 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/16806
|
|
| dc.description.abstract |
Bakalářská práce se zabývá účinkem mikrovlnného záření na jakost potravin. Popisuje charakteristiku a základní principy mikrovlnné trouby. Mikrovlnná trouba má své klady i zápory, které je nutno respektovat. Práce se zabývá přehledem vědeckých poznatků, které prozrazují, že mikrovlny působí na každou potravinu jiným způsobem. |
cs |
| dc.format |
38 s. (6 829) |
cs |
| dc.format.extent |
1527681 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 |
mikrovlnný ohřev
|
cs |
| dc.subject |
mikrovlnná trouba
|
cs |
| dc.subject |
mikrovlnná trouba
|
cs |
| dc.subject |
elektromagnetické pole
|
cs |
| dc.subject |
technologie
|
cs |
| dc.subject |
senzorické hodnocení
|
cs |
| dc.subject |
jakost
|
cs |
| dc.subject |
tepelná úprava
|
cs |
| dc.subject |
vlhkost
|
cs |
| dc.subject |
Microwave heating
|
en |
| dc.subject |
microwave oven
|
en |
| dc.subject |
electromagnetic field
|
en |
| dc.subject |
technology
|
en |
| dc.subject |
sensory evaluation
|
en |
| dc.subject |
quality
|
en |
| dc.subject |
preparation by use of heat
|
en |
| dc.subject |
humidity
|
en |
| dc.title |
Účinek mikrovlnného ohřevu na jakost potravin |
cs |
| dc.title.alternative |
Effect of Microwave Heating on Food Quality |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Rop, Otakar |
|
| dc.date.accepted |
2011-06-24 |
|
| dc.description.abstract-translated |
The Bachelor?s thesis deals with the effect of the microwave radiation into the food quality. It describes the characteristics and the basic principles of the microwave oven. The microwave oven has its pros and cons which is necessary to respekt. The thesis also deals with the scientific knowledge survey which shows, that the microwaves have an effect on different kinds of food in different ways. |
en |
| dc.description.department |
Ústav technologie a mikrobiologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/144
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and Food Technologies |
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 |
22765
|
|
| dc.date.assigned |
2011-02-11 |
|
| utb.result.grade |
E |
|
