Vliv fermentace a teplené úpravy na stravitelnost hrachového proteinu v podmínkách in vitro – Bc. Jana Dunová
Bc. Jana Dunová
Master's thesis
Vliv fermentace a teplené úpravy na stravitelnost hrachového proteinu v podmínkách in vitro
The effect of fermentation and heat treatment on the digestibility of pea protein in vitro
Abstract:
Tato diplomová práce s názvem „Vliv fermentace a tepelné úpravy na stravitelnost hrachového proteinu v podmínkách in vitro“ se zabývá zpracováním uceleného přehledu o hrachu (Pisum sativum), jeho vlastnostech, antinutričních látkách a možnostmi praktického využití. Jako dále je zde popis struktury a funkce proteinů, stejně tak jako metody jejich detekce. Další kapitoly se zabývají obecně trávením, …moreAbstract:
This diploma thesis entitled "The effect of fermentation and heat treatment on the digestibility of pea protein in vitro" deals with the preparation of a comprehensive overview of the pea (Pisum sativum), its properties, anti-nutritional substances and possibilities of practical use. As follows, there is a description of the structure and function of proteins, as well as methods of their detection …more
Language used: Czech
Date on which the thesis was submitted / produced: 21. 4. 2023
Thesis defence
- Date of defence: 29. 5. 2023
- Supervisor: doc. Ing. Pavel Horký, Ph.D.
- Reader: Jana Čermáková, Ph.D.
Citation record
ISO 690-compliant citation record:
DUNOVÁ, Jana. \textit{Vliv fermentace a~teplené úpravy na stravitelnost hrachového proteinu v~podmínkách in vitro}. Online. Master's thesis. Brno: Mendelova univerzita v Brně, Faculty of AgriSciences. 2023. Available from: https://theses.cz/id/qzheb8/.
Full text of thesis
Contents of on-line thesis archive
Published in Theses:- autentizovaným zaměstnancům ze stejné školy/fakulty
Other ways of accessing the text
Institution archiving the thesis and making it accessible: Mendelova univerzita v Brně, Agronomická fakultaMendel University in Brno
Faculty of AgriSciencesMaster programme:
Animal Nutrition
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