| dc.contributor.advisor |
Ponížil, Petr
|
|
| dc.contributor.author |
Kebisová, Pavlína
|
|
| dc.date.accessioned |
2012-03-10T05:25:32Z |
|
| dc.date.available |
2012-03-10T05:25:32Z |
|
| dc.date.issued |
2011-05-16 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/17041
|
|
| dc.description.abstract |
Diplomová práce se zabývá zkoumáním fyzikálních vlastností vaječného bílku. Jsou sle-dovány a vyhodnocovány změny jeho chování v závislosti na čase, teplotě, zpracování a přidání různých přísad. |
cs |
| dc.format |
61 s. |
cs |
| dc.format.extent |
2628285 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 |
Vejce
|
cs |
| dc.subject |
bílek
|
cs |
| dc.subject |
žloutek
|
cs |
| dc.subject |
ovoalbumin
|
cs |
| dc.subject |
ovotransferin
|
cs |
| dc.subject |
ovomukoid
|
cs |
| dc.subject |
lysozym
|
cs |
| dc.subject |
ovomucin
|
cs |
| dc.subject |
gel
|
cs |
| dc.subject |
pěna
|
cs |
| dc.subject |
index šlehatelnosti
|
cs |
| dc.subject |
index trvanlivosti pěny
|
cs |
| dc.subject |
hustota
|
cs |
| dc.subject |
viskozita
|
cs |
| dc.subject |
hmotnost
|
cs |
| dc.subject |
Egg
|
en |
| dc.subject |
albumen
|
en |
| dc.subject |
yolk of egg
|
en |
| dc.subject |
ovoalbumin
|
en |
| dc.subject |
ovomukoid
|
en |
| dc.subject |
lysozym
|
en |
| dc.subject |
ovomucin
|
en |
| dc.subject |
gel
|
en |
| dc.subject |
foam
|
en |
| dc.subject |
whipping quality of egg white index
|
en |
| dc.subject |
foam durability index
|
en |
| dc.subject |
consistence
|
en |
| dc.subject |
viscosity
|
en |
| dc.subject |
weight
|
en |
| dc.title |
Změny fyzikálních vlastností vaječného bílku |
cs |
| dc.title.alternative |
Changes in Physical Properties of Egg White |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
|
|
| dc.date.accepted |
2011-06-01 |
|
| dc.description.abstract-translated |
The dissertation put mind to research of albumen physical properties. The changes of al-bumen form there are observed and evaluated depending on time, temperature, processing and addition variety of ingredients. |
en |
| dc.description.department |
Ústav biochemie a analýzy potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/196
|
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 |
21427
|
|
| dc.date.assigned |
2011-02-25 |
|
| utb.result.grade |
D |
|
