Procesní kontaminanty v potravinách, jejich výskyt a negativní účinky
| Thesis title in Czech: | Procesní kontaminanty v potravinách, jejich výskyt a negativní účinky |
|---|---|
| Thesis title in English: | Process contaminants in food, their occurence and negative effects |
| Key words: | procesní kontaminanty, tepelné úpravy potravin, akrylamid, furan, 3-MCPD |
| English key words: | process contaminants, heat treatments of food, acrylamide, furane, 3-MCPD |
| Academic year of topic announcement: | 2017/2018 |
| Thesis type: | Bachelor's thesis |
| Thesis language: | čeština |
| Department: | 3rd Department of Medicine – Department of Endocrinology and Metabolism First Faculty of Medicine Charles University and General University Hospital in Prague (11-00530) |
| Supervisor: | RNDr. Milena Bušová, CSc. |
| Author: | hidden - assigned by the advisor |
| Date of registration: | 24.10.2017 |
| Date of assignment: | 24.10.2017 |
| Date and time of defence: | 14.06.2018 00:00 |
| Date of electronic submission: | 25.04.2018 |
| Date of proceeded defence: | 14.06.2018 |
| Course: | Defense of Bachelor thesis (B02367) |
| Opponents: | MUDr. Ivana Holcátová, CSc. |
| Preliminary scope of work |
| Technologickými úpravami surovin a potravin vznikají produkty, které mohou významným způsobem při dlouhodobé konzumaci ovlivňovat zdraví člověka.
Práce rešeršního charakteru je zaměřena na základní druhy potravin, princip vzniku procesních kontaminantů, zdravotní rizika, která mohou přinášet a možnosti, jak jejich vznik v potravinách ovlivnit, případně mu zamezit. |
| Preliminary scope of work in English |
| By technological processing of raw food some products are created which, in long consumption, can significantly affect human health.
This work of research character focuses on the basic types of food, the principle of creation of the process contaminants, health risks, which it can cause and the possibilities to influence or prevent their formation in food. |