Oct 18, 2019   5:43 a.m. Lukáš
Academic information system

Summary of topics offered - Institute of Food Science and Nutrition (FCFT)


Basic information

Type of work: Dissertation thesis
Topic: Vplyv prírodných antioxidantov na zvýšenie oxidačnej stability tukov v potravinách
Title of topic in English: Influence of natural antioxidants on increasing the oxidation stability of food fats
State of topic: approved (prof. Ing. Štefan Schmidt, PhD. - Chairperson of Departmental Board)
Thesis supervisor: prof. Ing. Štefan Schmidt, PhD.
Faculty: Faculty of Chemical and Food Technology
Supervising department: Institute of Food Science and Nutrition - FCFT
Max. no. of students: 1
Academic year:2019/2020
Proposed by: prof. Ing. Štefan Schmidt, PhD.
Annotation: Vzrastajúci záujem o zdravú a vyváženú výživu s minimálnym obsahom syntetických antioxidatov je súčasným trendom zdravého životného štýlu. Cieľom práce je skúmať vhodný spôsob izolácie zmesi antioxidantov z rastlinnej biomasy a ich aplikácia do tepelne namáhaných tukov a potravín. Bude sa skúmať vznik a rozklad oxidačných produktov mastných kyselín a sprievodných látok ako aj predĺženie oxidačnej stability tukov a potravín.
Annotation in English: The increasing interest on healthy and balanced nutrition with the minimum content of synthetic antioxidants is the current trend of a healthy lifestyle. The aim of this work is to examine the appropriate method of isolating the mixture of antioxidants from plant biomass and their application to heat-treated fats and foods. The formation and decomposition of oxidative products of fatty acids and minor compounds as well as the prolongation of the oxidative stability of fats and foods, will be investigated.



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Programme
D-CTPO Food Chemistry and Technology