{"id":3659,"date":"2016-12-05T19:26:03","date_gmt":"2016-12-05T18:26:03","guid":{"rendered":"http:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/?page_id=3659"},"modified":"2024-08-27T10:11:50","modified_gmt":"2024-08-27T08:11:50","slug":"media-a-verejnost","status":"publish","type":"page","link":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/cs\/media-a-verejnost\/","title":{"rendered":"M\u00e9dia a ve\u0159ejnost"},"content":{"rendered":"

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<\/p>\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t<\/rs-slides>\n\t\t\t\t\t<\/rs-progress>\n\t\t\t\t<\/rs-module>\n\t\t\t<\/rs-module-wrap>\n\t\t\t\n[vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=“Pro m\u00e9dia a ve\u0159ejnost“ font_container=“tag:h1|font_size:56|text_align:left|color:%23134793″ google_fonts=“font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal“][vc_tta_tour][vc_tta_section title=“V\u00fdstava“ tab_id=“vystava-mikrofotografii“]

POTRAVINY, JAK JE NEZN\u00c1TE<\/h2><\/span><\/div><\/div>[vc_column_text]Soubor mikrofotografi\u00ed nejr\u016fzn\u011bj\u0161\u00edch p\u0159\u00edrodn\u00edch i syntetick\u00fdch l\u00e1tek, ze kter\u00fdch vznikaj\u00ed potraviny, m\u016f\u017eete vid\u011bt v netradi\u010dn\u00ed „v\u00fdstavn\u00ed s\u00edni“ na st\u0159e\u0161n\u00ed terase pra\u017esk\u00e9 budovy N\u00e1rodn\u00edho zem\u011bd\u011blsk\u00e9ho muzea. D\u00edky mnohon\u00e1sobn\u00e9mu zv\u011bt\u0161en\u00ed nahl\u00e9dnete do sv\u011bta kr\u00e1sy potravin a taj\u016f p\u0159\u00edrodn\u00edch v\u011bd.\u00a0\u00a0<\/strong><\/p>\n

Panelov\u00e1 v\u00fdstava nab\u00edz\u00ed na 20 velkoform\u00e1tov\u00fdch fotografi\u00edch pohled na vitaminy, b\u00edlkoviny, \u0161kroby, vl\u00e1kniny, sladidla i u\u017eite\u010dn\u00e9 houby. P\u0159ibli\u017euje n\u00e1m pouh\u00fdm okem neviditeln\u00e9 \u010d\u00e1ste\u010dky cukru, dro\u017ed\u00ed nebo bambusov\u00e9 vl\u00e1kniny. Zde na webov\u00fdch str\u00e1nk\u00e1ch je je\u0161t\u011b 5 fotografi\u00ed nav\u00edc.<\/p>\n

Fotografie: MgA. Martin Hrub\u00fd<\/p>\n

Produkce: Mgr. Helena Kavanov\u00e1<\/p>\n

Popisky: Ing. Jana Rysov\u00e1[\/vc_column_text]

<\/span><\/div><\/div>[vc_single_image image=“6980″ img_size=“full“ onclick=“link_image“][vc_column_text]SLADIDLA<\/p>\n

Cukr\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 350x
\nCukr je p\u0159\u00edrodn\u00ed sladidlo, sladk\u00e1 po\u017eivatina, zpravidla ozna\u010dovan\u00e1 odborn\u011b jako potravin\u00e1\u0159sk\u00fd cukr. Chemick\u00fd n\u00e1zev je sachar\u00f3za, disacharid slo\u017een\u00fd z gluk\u00f3zy a frukt\u00f3zy. Cukr se pou\u017e\u00edv\u00e1 t\u0159tinov\u00fd nebo \u0159epn\u00fd a dod\u00e1v\u00e1 se na trh jako b\u00edl\u00fd anebo surov\u00fd (nahn\u011bdl\u00fd), v sypk\u00e9 podob\u011b (v krystalech, pr\u00e1\u0161ku) nebo jako zpevn\u011bn\u00e9, slisovan\u00e9 tvary (homole nebo kostky).
\nEnergetick\u00e1 hodnota 4 kcal\/g (16,7 kJ\/g), sladivost 1.
\nChemick\u00fd vzorec: C12H22O11<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6996″ img_size=“full“ onclick=“link_image“][vc_column_text]SLADIDLA<\/p>\n

Sorbitol\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 1 000x
\nSorbitol je cukern\u00fd alkohol. Je obsa\u017een v ovoci, zejm\u00e9na t\u0159e\u0161n\u00edch, hru\u0161k\u00e1ch a je\u0159abin\u00e1ch. Je pou\u017e\u00edv\u00e1n jako n\u00e1hradn\u00ed sladidlo pro diabetiky. Pr\u016fmyslov\u011b se vyr\u00e1b\u00ed redukc\u00ed gluk\u00f3zy. V\u00fdrobu sorbitolu ze sachar\u00f3zy lze prov\u00e9st dv\u011bma zp\u016fsoby \u2013 chemickou a biochemickou cestou.
\nEnergetick\u00e1 hodnota je 2,6 kcal\/g (8,4 kJ\/g) a sladivost 0,6.
\nChemick\u00fd vzorec: C6H14O6<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood[\/vc_column_text][vc_single_image image=“6983″ img_size=“full“ onclick=“link_image“][vc_column_text]SLADIDLA<\/p>\n

Erythritol\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 120x
\nErythritol je cukern\u00fd alkohol. P\u0159irozen\u011b se vyskytuje v n\u011bkter\u00e9m ovoci a fermentovan\u00fdch potravin\u00e1ch. Na pr\u016fmyslov\u00e9 \u00farovni je vyr\u00e1b\u011bn z gluk\u00f3zy za fermentace s kvasinkou Moniliella pollinis. V potravin\u00e1ch slou\u017e\u00ed obvykle jako n\u00e1hrada cukru, nem\u00e1 vliv na hladinu cukru v krvi a nezp\u016fsobuje zubn\u00ed kaz. Energetick\u00e1 hodnota 0,21 kcal\/g (0,88 kJ\/g) a sladivost 0,6\u20130,8.
\nChemick\u00fd vzorec: C4H10O4<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6981″ img_size=“full“ onclick=“link_image“][vc_column_text]U\u017dITE\u010cN\u00c9 HOUBY<\/p>\n

Peka\u0159sk\u00e9 dro\u017ed\u00ed\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 75x
\nPeka\u0159sk\u00e9 dro\u017ed\u00ed je obecn\u00fd n\u00e1zev pro kmeny kvasinek, kter\u00e9 se b\u011b\u017en\u011b pou\u017e\u00edvaj\u00ed p\u0159i pe\u010den\u00ed chleba a pek\u00e1rensk\u00fdch v\u00fdrobk\u016f. Kvasinky vyu\u017e\u00edvaj\u00ed cukry obsa\u017een\u00e9 v t\u011bst\u011b a produkuj\u00ed oxid uhli\u010dit\u00fd, kter\u00fd nakyp\u0159\u00ed pe\u010divo. Na obr\u00e1zku jsou granule su\u0161en\u00e9ho dro\u017ed\u00ed.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6991″ img_size=“full“ onclick=“link_image“][vc_column_text]U\u017dITE\u010cN\u00c9 HOUBY<\/p>\n

Pl\u00edsn\u011b\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 1 700x
\nPl\u00edsn\u011b jsou mikroskopick\u00e9 vl\u00e1knit\u00e9 houby tvo\u0159en\u00e9 vl\u00e1kny, kter\u00e9 pokr\u00fdvaj\u00ed povrch substr\u00e1tu jemn\u00fdm b\u00edl\u00fdm nebo barevn\u00fdm myceliem. \u017diviny z\u00edsk\u00e1vaj\u00ed kvasinky absorpc\u00ed z okoln\u00edho prost\u0159ed\u00ed. V p\u0159\u00edrod\u011b rozkl\u00e1daj\u00ed organickou hmotu a tak ji zp\u0159\u00edstup\u0148uj\u00ed pro rostliny. \u0158ada u\u0161lechtil\u00fdch pl\u00edsn\u00ed se vyu\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b potravin a potravin\u00e1\u0159sk\u00fdch surovin (s\u00fdry, produkce kyseliny citronov\u00e9).<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6982″ img_size=“full“ onclick=“link_image“][vc_column_text]U\u017dITE\u010cN\u00c9 HOUBY<\/p>\n

Kvasinky\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 2 000x
\nKvasinky jsou jednobun\u011b\u010dn\u00e9 houbov\u00e9 mikroorganismy hojn\u011b vyu\u017e\u00edvan\u00e9 v potravin\u00e1\u0159stv\u00ed a biotechnologi\u00edch. Pou\u017e\u00edvaj\u00ed se nap\u0159\u00edklad p\u0159i v\u00fdrob\u011b v\u00edna, piva nebo chleba. V \u0159\u00edzen\u00fdch biotechnologick\u00fdch procesech se vyu\u017e\u00edvaj\u00ed k produkci biomasy (jako krmivo nebo zdroj jednotliv\u00fdch \u017eivin), enzym\u016f, kyseliny citronov\u00e9, ml\u00e9\u010dn\u00e9, glukonov\u00e9 a likvidaci odpadn\u00edch vod \u010di ropn\u00fdch produkt\u016f. Kvasni\u010dn\u00e1 biomasa se vyzna\u010duje vysok\u00fdm obsahem b\u00edlkovin, sacharid\u016f a vitamin\u016f skupiny B. N\u011bkter\u00e9 z druh\u016f kvasinek jsou mimo\u0159\u00e1dn\u011b bohat\u00e9 na karotenoidy.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6993″ img_size=“full“ onclick=“link_image“][vc_column_text]\u0160KROBY<\/p>\n

Bramborov\u00fd \u0161krob\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 1 300x
\nBramborov\u00fd \u0161krob z\u00edsk\u00e1v\u00e1me z bramborov\u00fdch hl\u00edz, kde slou\u017e\u00ed jako z\u00e1sobn\u00ed l\u00e1tka pro rostlinu. Bu\u0148ky hl\u00edz obsahuj\u00ed plastidy, ve kter\u00fdch se \u0161krob ukl\u00e1d\u00e1. P\u0159i v\u00fdrob\u011b \u0161krobu jsou brambory rozdrceny a \u0161krobov\u00e1 zrna jsou vyplavena ze zni\u010den\u00fdch bun\u011bk. \u0160krob se pot\u00e9 prom\u00fdv\u00e1 a vysu\u0161\u00ed.
\nBramborov\u00fd \u0161krob m\u00e1 nejv\u011bt\u0161\u00ed rozm\u011br zrn, 5\u2013100 \u03bcm.
\nChemick\u00fd vzorec: (C6H10O5)n<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6994″ img_size=“full“ onclick=“link_image“][vc_column_text]\u0160KROBY<\/p>\n

P\u0161eni\u010dn\u00fd \u0161krob\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 1 000x
\nP\u0161eni\u010dn\u00fd \u0161krob obsahuje v\u011bt\u0161\u00ed zrna a sou\u010dasn\u011b i zrna men\u0161\u00ed (2\u201345 \u03bcm). Jedn\u00e1 se o polysacharid s funkc\u00ed z\u00e1sobn\u00ed l\u00e1tky. Z\u00edsk\u00e1v\u00e1n\u00ed \u0161krobu je mechanick\u00e9 \u2013 surovina je rozdrcena a \u0161krob je z n\u00ed z\u00edsk\u00e1n vyp\u00edr\u00e1n\u00edm. \u0160krob se pou\u017e\u00edv\u00e1 v potravin\u00e1\u0159stv\u00ed jako zahu\u0161\u0165ovadlo, v kvasn\u00e9m pr\u016fmyslu jako zdroj cukr\u016f, ve farmacii jako nosi\u010d \u00fa\u010dinn\u00fdch l\u00e1tek, d\u00e1le k v\u00fdrob\u011b lepidel, n\u00e1t\u011br\u016f a apretur a pro v\u00fdrobu \u0161krobov\u00fdch deriv\u00e1t\u016f.
\nChemick\u00fd vzorec: (C6H10O5)n<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6995″ img_size=“full“ onclick=“link_image“][vc_column_text]\u0160KROBY<\/p>\n

R\u00fd\u017eov\u00fd \u0161krob\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 1 700x
\nR\u00fd\u017eov\u00fd \u0161krob je hlavn\u00ed slo\u017ekou r\u00fd\u017ee a oproti jin\u00fdm \u0161krob\u016fm je unik\u00e1tn\u00ed velikost\u00ed \u0161krobov\u00fdch zrn. Tato zrna jsou velmi mal\u00e1, pouze 3\u20138 \u03bcm a maj\u00ed svou specifickou strukturu amyl\u00f3zy a amylopektinu. Typick\u00e1 je pro r\u00fd\u017eov\u00fd \u0161krob tvorba shluk\u016f. V potravin\u00e1ch je r\u00fd\u017eov\u00fd \u0161krob velmi dobr\u00fdm zahu\u0161\u0165ovadlem a sv\u00e9 vyu\u017eit\u00ed m\u00e1 i v kosmetice. Lepidlo z r\u00fd\u017eov\u00e9ho \u0161krobu se pou\u017e\u00edv\u00e1 v um\u011bleck\u00fdch oborech.
\nChemick\u00fd vzorec: (C6H10O5)n<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6987″ img_size=“full“ onclick=“link_image“][vc_column_text]VL\u00c1KNINY<\/p>\n

Jable\u010dn\u00e1 vl\u00e1knina\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 3 000x
\nJable\u010dn\u00e1 vl\u00e1knina se vyr\u00e1b\u00ed z jable\u010dn\u00fdch v\u00fdlisk\u016f, kter\u00e9 se su\u0161\u00ed a melou na jemn\u00fd pr\u00e1\u0161ek. Vl\u00e1knina obecn\u011b je v\u00fdznamn\u00e1 slo\u017eka potravy, kter\u00e1 je sama nedostupn\u00e1 pro enzymy tr\u00e1vic\u00edho traktu. Existuj\u00ed dva druhy vl\u00e1kniny: rozpustn\u00e1 a nerozpustn\u00e1. Rozpustn\u00e1 vl\u00e1knina m\u00e1 schopnost absorbovat vodu, bobtnat a v tr\u00e1vic\u00edm traktu m\u00e1 funkci prebiotika, tj. je \u017eivnou p\u016fdou pro st\u0159evn\u00ed mikrobiotu. Takto \u201ezpracovan\u00e1\u201c vl\u00e1knina je pak pro organismus \u010d\u00e1ste\u010dn\u011b vyu\u017eiteln\u00e1, a proto m\u016f\u017ee b\u00fdt i vl\u00e1knina zdrojem energie.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6975″ img_size=“full“ onclick=“link_image“][vc_column_text]VL\u00c1KNINY<\/p>\n

Bambusov\u00e1 vl\u00e1knina\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 250x
\nBambusov\u00e1 vl\u00e1knina. Nemodifikovan\u00e1 vl\u00e1knina je p\u0159irozenou slo\u017ekou rostlinn\u00fdch potravin. Jednou z forem vl\u00e1kniny je celul\u00f3za ve st\u011bn\u00e1ch rostlinn\u00fdch bun\u011bk. Bambusov\u00e1 vl\u00e1knina pat\u0159\u00ed mezi vl\u00e1kniny nerozpustn\u00e9 a je vhodn\u00e1 do tepeln\u011b zpracovan\u00fdch potravin, zejm\u00e9na do pe\u010diva. Dosp\u011bl\u00fd \u010dlov\u011bk by m\u011bl za den zkonzumovat cca 30 g vl\u00e1kniny, z toho by t\u0159etinu m\u011bla tvo\u0159it vl\u00e1knina rozpustn\u00e1.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6992″ img_size=“full“ onclick=“link_image“][vc_column_text]VL\u00c1KNINY<\/p>\n

Psyllium\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 700x
\nPsyllium je vl\u00e1knina z osemen\u00ed jitrocele indick\u00e9ho. Nej\u010dast\u011bji se vyskytuje v Indii, kde jej tradi\u010dn\u00ed indick\u00e1 ajurv\u00e9dsk\u00e1 medic\u00edna vyu\u017e\u00edv\u00e1 ji\u017e v\u00edce ne\u017e 2 000 let. Obsahuje velk\u00e9 mno\u017estv\u00ed rozpustn\u00e9 vl\u00e1kniny. M\u00e1 n\u00edzkou kalorickou hodnotu. Jeho u\u017e\u00edv\u00e1n\u00ed je vhodn\u00e9 p\u0159i reduk\u010dn\u00edch diet\u00e1ch.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6977″ img_size=“full“ onclick=“link_image“][vc_column_text]B\u00cdLKOVINY<\/p>\n

\u03b2\u2013kasein\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 450x
\n\u03b2\u2013kasein je protein, kter\u00fd se vyskytuje v ml\u00e9ce savc\u016f. Je sou\u010d\u00e1st\u00ed kaseinov\u00e9 frakce b\u00edlkovin, kter\u00e1 v ml\u00e9ce vytv\u00e1\u0159\u00ed typick\u00e9 shluky\u2013micely. Po vysr\u00e1\u017een\u00ed ml\u00e9ka z\u016fstane v s\u00fdru nebo tvarohu. Je odoln\u00fd proti vysok\u00e9 teplot\u011b. Krom\u011b potravin\u00e1\u0159sk\u00fdch \u00fa\u010del\u016f se kasein pou\u017e\u00edv\u00e1 rovn\u011b\u017e k v\u00fdrob\u011b r\u016fzn\u00fdch lepidel, ochrann\u00fdch povrch\u016f a plast\u016f.
\nMolekulov\u00e1 hmotnost 33 kDa.<\/p>\n

Sekvence aminokyselin
\nMKVLILACLVALALARETIESLSSSEESITEYKQKVEKVKHEDQQQGEDEHQDKIYPSFQPQPLIYPFVEPIPYGFLPQNILPLAQPAVVLPVPQPEIMEV
\nPKAKDTVYTKGRVMPVLKSPTIPFFDPQIPKLTDLENLHLPLPLLQPLMQQVPQPIPQTLALPPQPLWSVPQPKVLPIPQQVVPYPQRAVPVQALLLN
\nQELLLNPTHQIYPVTQPLAPVHNPISV<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6978″ img_size=“full“ onclick=“link_image“][vc_column_text]B\u00cdLKOVINY<\/p>\n

Hov\u011bz\u00ed s\u00e9rov\u00fd albumin\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 350x
\nHov\u011bz\u00ed s\u00e9rov\u00fd albumin (BSA, bovine serum albumine) tvo\u0159\u00ed asi 50 % v\u0161ech protein\u016f krevn\u00edho s\u00e9ra skotu a p\u0159en\u00e1\u0161\u00ed \u0159adu d\u016fle\u017eit\u00fdch l\u00e1tek. Sou\u010dasn\u011b je jedn\u00edm ze z\u00e1kladn\u00edch protein\u016f v biochemick\u00e9 laborato\u0159i a nach\u00e1z\u00ed uplatn\u011bn\u00ed v mnoha experimentech.
\nMolekulov\u00e1 hmotnost 66,5 kDa.<\/p>\n

Sekvence aminokyselin
\nMKWVTFISLLLLFSSAYSRGVFRRDTHKSEIAHRFKDLGEEHFKGLVLIAFSQYLQQCPFDEHVKLVNELTEFAKTCVADESHAGCEKSLHTLFGDELCK
\nVASLRETYGDMADCCEKQEPERNECFLSHKDDSPDLPKLKPDPNTLCDEFKADEKKFWGKYLYEIARRHPYFYAPELLYYANKYNGVFQECCQAEDK
\nGACLLPKIETMREKVLASSARQRLRCASIQKFGERALKAWSVARLSQKFPKAEFVEVTKLVTDLTKVHKECCHGDLLECADDRADLAKYICDNQDTIS
\nSKLKECCDKPLLEKSHCIAEVEKDAIPENLPPLTADFAEDKDVCKNYQEAKDAFL GSFLYEYSRRHPEYAVSVLLRLAKEYEATLEECCAKDDPHACYST
\nVFDKLKHLVDEPQNLIKQNCDQFEKLGEYGFQNALIVRYTRKVPQVSTPTLVEVSRSLGKVGTRCCTKPESERMPCTEDYLSLILNRLCVLHEKTPVSE
\nKVTKCCTESLVNRRPCFSALTPDETYVPKAFDEKLFTFHADICTLPDTEKQIKKQTALVELLKHKPKATEEQLKTVMENFVAFVDKCCAADDKEACFAVE
\nGPKLVVSTQTALA<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6988″ img_size=“full“ onclick=“link_image“][vc_column_text]B\u00cdLKOVINY<\/p>\n

Jerky\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 150x
\nJerky je tepeln\u011b opracovan\u00e9 hov\u011bz\u00ed maso, su\u0161en\u00e9 v tenk\u00fdch pl\u00e1tc\u00edch. Obvykle se marinuje s ko\u0159en\u00edm, se sol\u00ed a s dal\u0161\u00edmi ochucovadly. Su\u0161\u00ed se nejprve p\u0159i teplot\u011b kolem 70 \u00b0C, potom se dosou\u0161\u00ed p\u0159i teplot\u011b ni\u017e\u0161\u00ed. Vyr\u00e1b\u00ed se z nejkvalitn\u011bj\u0161\u00edho masa. Slou\u017e\u00ed jako pochutina (snack) m\u00edsto bramborov\u00fdch lup\u00ednk\u016f. M\u00e1 vysok\u00fd obsah b\u00edlkovin. Maso je tvo\u0159eno p\u0159edev\u0161\u00edm svalovou tk\u00e1n\u00ed.
\nSvalov\u00e1 vl\u00e1kna obsahuj\u00ed b\u00edlkoviny aktin a myosin. Tyto b\u00edlkoviny jsou spolu s v\u00e1pn\u00edkem pot\u0159ebn\u00e9 ke svalov\u00e9mu stahu.
\nMolekulov\u00e1 hmotnost aktinu 43 kDa.<\/p>\n

Sekvence aminokyselin pro b\u00edlkovinu aktin.
\nMCDEDETTALVCDNGSGLVKAGFAGDDAPRAVFPSIVGRPRHQGVMVGMGQKDSYVGDEAQSKRGILTLKYPIEHGIITNWDDMEKIWHHTFYNE
\nLRVAPEEHPTLLTEAPLNPKANREKMTQIMFETFNVPAMYVAIQAVLSLYASGRTTGIVLDSGDGVTHNVPIYEGYALPHAIMRLDLAGRDLTDYLMK
\nILTERGYSFVTTAEREIVRDIKEKLCYVALDFENEMATAASSSSLEKSYELPDGQVITIGNERFRCPETLFQPSFIGMESAGIHETTYNSIMKCDIDIRKDLYA
\nNNVMSGGTTMYPGIADRMQKEITALAPSTMKIKIIAPPERKYSVWIGGSILASLSTFQQMWITKQEYDEAGPSIVHRKCF<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6989″ img_size=“full“ onclick=“link_image“][vc_column_text]N\u00c1POJE<\/p>\n

K\u00e1va\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 400x
\nK\u00e1va je n\u00e1poj z upra\u017een\u00fdch a rozemlet\u00fdch semen plod\u016f k\u00e1vovn\u00edku. Ozna\u010duj\u00ed se tak i samotn\u00e1 semena, p\u0159\u00edpadn\u011b semena rozemlet\u00e1 na pr\u00e1\u0161ek. K\u00e1va je charakteristick\u00e1 svou silnou v\u016fn\u00ed a \u010dernou barvou. Obsahuje mimo jin\u00e9 alkaloid kofein, kter\u00fd povzbuzuje srde\u010dn\u00ed \u010dinnost a zvy\u0161uje krevn\u00ed tlak. P\u0159edev\u0161\u00edm se k\u00e1va pije pro sv\u00e9 povzbuzuj\u00edc\u00ed \u00fa\u010dinky nebo p\u0159i spole\u010densk\u00fdch p\u0159\u00edle\u017eitostech. Nej\u010dast\u011bji se vyu\u017e\u00edv\u00e1 k\u00e1va ze zrnek druhu arabika a robusta.
\nChemick\u00fd vzorec kofeinu: C8H10N4O2<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6990″ img_size=“full“ onclick=“link_image“][vc_column_text]N\u00c1POJE<\/p>\n

Instantn\u00ed k\u00e1va\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 200x
\nInstantn\u00ed k\u00e1va je vyrobena su\u0161en\u00edm extrakt\u016f z mlet\u00fdch pra\u017een\u00fdch zrn k\u00e1vovn\u00edku. Tento siln\u00fd k\u00e1vov\u00fd extrakt se z velmi vysok\u00fdch teplot (okolo 100\u00b0C) rychle zchlad\u00ed na pouh\u00e9 4 \u00b0C. Pr\u00e1v\u011b zchlazen\u00ed m\u00e1 velk\u00fd pod\u00edl na kvalit\u011b budouc\u00ed instantn\u00ed k\u00e1vy. Su\u0161\u00ed se mra\u017een\u00edm nebo sprayov\u00e1n\u00edm. Usu\u0161en\u00fd k\u00e1vov\u00fd
\nextrakt je velmi dob\u0159e rozpustn\u00fd d\u00edky aglomeraci \u2013 zvlh\u010dov\u00e1n\u00ed jemn\u00fdm popra\u0161kem vody nebo k\u00e1vov\u00fdm olejem.
\nChemick\u00fd vzorec kofeinu: C8H10N4O2<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6979″ img_size=“full“ onclick=“link_image“][vc_column_text]N\u00c1POJE<\/p>\n

\u010caj\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 300x
\n\u010caj je n\u00e1poj, p\u0159ipravovan\u00fd obvykle louhov\u00e1n\u00edm l\u00edstk\u016f rostliny \u010dajovn\u00edku v hork\u00e9 vod\u011b. Na povrchu usu\u0161en\u00e9ho listu jsou viditeln\u00e9 pr\u016fduchy, kter\u00fdmi rostlina uvol\u0148uje kysl\u00edk a p\u0159ij\u00edm\u00e1 oxid uhli\u010dit\u00fd. Listy \u010dajovn\u00edku obsahuj\u00ed kofein, proto m\u00e1 \u010daj podobn\u011b jako k\u00e1va povzbuzuj\u00edc\u00ed \u00fa\u010dinky.
\nChemick\u00fd vzorec kofeinu: C8H10N4O2<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6972″ img_size=“full“ onclick=“link_image“][vc_column_text]VITAMINY<\/p>\n

Riboflavin (vitamin B2)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 250x
\nRiboflavin (vitamin B2) je \u017elut\u00e9 a\u017e oran\u017eov\u011b \u017elut\u00e9 p\u0159\u00edrodn\u00ed barvivo. Krystaly \u010dist\u00e9ho vitaminu B2 jsou ve vod\u011b m\u00e1lo rozpustn\u00e9. Fluoreskuje, je odoln\u00fd v\u016f\u010di vysok\u00fdm teplot\u00e1m, ale rozkl\u00e1d\u00e1 se p\u016fsoben\u00edm sv\u011btla. Vitamin B2 obsahuj\u00ed kvasnice, j\u00e1tra a dal\u0161\u00ed vnit\u0159nosti, d\u00e1le ho najdeme v ml\u00e9ce a ml\u00e9\u010dn\u00fdch v\u00fdrobc\u00edch, vejc\u00edch, vep\u0159ov\u00e9m a hov\u011bz\u00edm mase, ryb\u00e1ch, kakau a o\u0159e\u0161\u00edch.
\nChemick\u00fd vzorec: C17H20N4O6<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6976″ img_size=“full“ onclick=“link_image“][vc_column_text]VITAMINY<\/p>\n

\u03b2\u2013karoten\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 500x
\n\u03b2\u2013karoten je p\u0159\u00edrodn\u00ed karotenoidn\u00ed barvivo. Je rozpustn\u00fd v tuc\u00edch a je provitaminem pro vitamin A. V organismu i v potravin\u00e1ch p\u016fsob\u00ed jako antioxidant. P\u0159\u00edrodn\u00edm zdrojem je zelenina a ovoce (mrkev, meru\u0148ky, pap\u00e1ja, mango, nektarinky, broskve, \u0161pen\u00e1t, brokolice, hr\u00e1ch, kapusta, \u0159e\u0159icha), do dal\u0161\u00edch potravin je p\u0159id\u00e1v\u00e1n jako p\u0159\u00edrodn\u00ed barvivo.
\nChemick\u00fd vzorec: C40H56<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6974″ img_size=“full“ onclick=“link_image“][vc_column_text]VITAMINY<\/p>\n

Thiamin (vitamin B1)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 550x
\nThiamin (vitamin B1) je b\u00edl\u00e1 nebo bezbarv\u00e1 krystalick\u00e1 slou\u010denina. Jde o ve vod\u011b rozpustn\u00fd vitamin, kter\u00fd m\u00e1 typickou v\u016fni a p\u0159i zah\u0159\u00edv\u00e1n\u00ed potravin se rozkl\u00e1d\u00e1. Dobr\u00fdm zdrojem thiaminu je vep\u0159ov\u00e9 maso, ryby, obiloviny, kvasnice, lu\u0161t\u011bniny.
\nChemick\u00fd vzorec: C12H17N4OS+<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6973″ img_size=“full“ onclick=“link_image“][vc_column_text]VITAMINY<\/p>\n

Vitamin B6\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 700x<\/p>\n

Vitamin B6 je spole\u010dn\u00e9 ozna\u010den\u00ed pro t\u0159i pyridinov\u00e9 deriv\u00e1ty – pyridoxin, pyridoxal a pyridoxamin. V\u0161echny tyto l\u00e1tky ve spojen\u00ed s fosf\u00e1tem jsou \u00fa\u010dinn\u00e9 jako vitaminy. Deriv\u00e1t pyridoxal-5-fosf\u00e1t je v\u00e1z\u00e1n jako kofaktor v enzymech, kter\u00e9 se \u00fa\u010dastn\u00ed metabolismu aminokyselin a sacharid\u016f. Vitamin B6 je rozpustn\u00fd ve vod\u011b, v organismu se neukl\u00e1d\u00e1, proto je t\u0159eba jeho pravideln\u00fd p\u0159\u00edjem. Dobr\u00fdm zdrojem vitam\u00ednu B6 jsou j\u00e1tra, vep\u0159ov\u00e9 maso, makrely, vejce, dro\u017ed\u00ed, ban\u00e1ny, brambory, zel\u00ed, \u0161pen\u00e1t, kapusta, zelenina, avok\u00e1do, mrkev, o\u0159echy, obiloviny a celozrnn\u00fd chl\u00e9b. P\u0159i zpracov\u00e1n\u00ed potravin se vitamin B6 ztr\u00e1c\u00ed vyluhov\u00e1n\u00edm do vody. Dosp\u011bl\u00ed lid\u00e9 pot\u0159ebuj\u00ed 1,3-2 mg vitaminu B6 v z\u00e1vislosti na z\u00e1t\u011b\u017ei organismu.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6984″ img_size=“full“ onclick=“link_image“][vc_column_text]S\u016eL<\/p>\n

Himal\u00e1jsk\u00e1 s\u016fl\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 400x<\/p>\n

Him\u00e1lajsk\u00e1 s\u016fl, nebo t\u00e9\u017e r\u016f\u017eov\u00e1 s\u016fl\u00a0 je kamenn\u00e1 s\u016fl (halit) t\u011b\u017een\u00e1 v hlubinn\u00fdch dolech v v pakist\u00e1nsk\u00e9m Pand\u017e\u00e1bu . Him\u00e1lajsk\u00e1 r\u016f\u017eov\u00e1 s\u016fl obsahuje ve stopov\u00e9m mno\u017estv\u00ed p\u0159es 84 jin\u00fdch chemick\u00fdch prvk\u016f. Mal\u00e9ho mno\u017estv\u00ed slou\u010denin \u017eeleza j\u00ed dod\u00e1v\u00e1 onu. charakteristickou r\u016f\u017eovou barvu. Dohromady tyto p\u0159\u00edm\u011bsi netvo\u0159\u00ed v\u00edce ne\u017e 2 %. Zbytek je oby\u010dejn\u00fd halit, \u010dili s\u016fl kuchy\u0148sk\u00e1 neboli chlorid sodn\u00fd.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6985″ img_size=“full“ onclick=“link_image“][vc_column_text]S\u016eL<\/p>\n

Himal\u00e1jsk\u00e1 s\u016fl\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 850x<\/p>\n

S\u016fl obecn\u011b rozd\u011blujeme podle zp\u016fsobu z\u00edsk\u00e1v\u00e1n\u00ed na mo\u0159skou a kamennou. Kamenn\u00e1 s\u016fl se z\u00edsk\u00e1v\u00e1 z hloubkov\u00fdch nebo povrchov\u00fdch dol\u016f, zat\u00edmco mo\u0159sk\u00e1 s\u016fl se z\u00edsk\u00e1v\u00e1 odpa\u0159en\u00edm z mo\u0159sk\u00e9 vody a n\u00e1slednou krystalizac\u00ed.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6986″ img_size=“full“ onclick=“link_image“][vc_column_text]S\u016eL<\/p>\n

Himal\u00e1jsk\u00e1 s\u016fl\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0zv\u011bt\u0161en\u00ed: 3000x<\/p>\n

Him\u00e1lajsk\u00e1 s\u016fl pat\u0159\u00ed mezi soli kamenn\u00e9, p\u0159esto se od b\u011b\u017en\u00fdch kamenn\u00fdch sol\u00ed li\u0161\u00ed. \u010cistota a kvalita him\u00e1lajsk\u00e9 soli je v\u00fdjime\u010dn\u00e1 d\u00edky jej\u00edmu st\u00e1\u0159\u00ed a zp\u016fsobu, kter\u00fdm vznikala jej\u00ed specifick\u00e1 krystalick\u00e1 struktura se zakomponov\u00e1n\u00edm p\u0159\u00edm\u011bs\u00ed. V porovn\u00e1n\u00ed s b\u011b\u017enou kuchy\u0148skou sol\u00ed neobsahuje protisp\u00e9kav\u00e9 l\u00e1tky, ale ani p\u0159idan\u00e9 slou\u010deniny j\u00f3du.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6997″ img_size=“full“ onclick=“link_image“][vc_column_text]\u017dloutek \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 300x<\/p>\n

Vaje\u010dn\u00fd \u017eloutek obsahuje z\u00e1sobn\u00ed l\u00e1tky, d\u016fle\u017eit\u00e9 pro r\u016fst embrya ve vejci. Ve slepi\u010d\u00edm vejci tvo\u0159\u00ed \u017eloutek asi t\u0159etinu hmotnosti. \u017dloutek obsahuje zna\u010dn\u00e9 mno\u017estv\u00ed lipid\u016f a proteiny, kter\u00e9 jsou v\u00e1z\u00e1ny do struktur lipoprotein\u016f, fosfolipid\u016f nebo glykoprotein\u016f. V\u00fdznamn\u00fd je obsah cholesterolu a lecitinu. Emulga\u010dn\u00ed schopnosti \u017eloutku se vyu\u017e\u00edvaj\u00ed v potravin\u00e1\u0159sk\u00e9 technologii. Ve struktu\u0159e \u017eloutku jsou obsa\u017eeny granule protein\u016f v plazm\u011b. Barva \u017eloutku z\u00e1vis\u00ed na skladb\u011b krmiva.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6998″ img_size=“full“ onclick=“link_image“][vc_column_text]Hermel\u00edn \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 zv\u011bt\u0161en\u00ed: 2000x<\/p>\n

Hermel\u00edn je ozna\u010den\u00ed pro \u010desk\u00fd s\u00fdr s b\u00edlou u\u0161lechtilou pl\u00edsn\u00ed na povrchu, kter\u00fd je napodobeninou francouzsk\u00e9ho s\u00fdra camembert. K b\u011b\u017en\u00e9 v\u00fdrob\u011b hermel\u00ednu se pou\u017e\u00edv\u00e1 kravsk\u00e9 ml\u00e9ko. N\u00e1zev s\u00fdra Hermel\u00edn poch\u00e1z\u00ed z 50. let minul\u00e9ho stolet\u00ed. S\u00fdra\u0159\u016fm toti\u017e p\u0159ipom\u00ednala b\u00edl\u00e1 pl\u00edse\u0148 kr\u00e1lovsk\u00fd pl\u00e1\u0161\u0165 z jemn\u00e9ho ko\u017e\u00ed\u0161ku lasice hranostaje. Na obr\u00e1zku je s\u00ed\u0165 vl\u00e1ken pl\u00edsn\u011b Penicillium camemberti na povrchu s\u00fdra.<\/p>\n

METROFOOD\u2013CZ | n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury | k\u00f3d projektu LM2018100 | metrofood.cz[\/vc_column_text][vc_single_image image=“6964″ img_size=“full“ alignment=“center“ onclick=“link_image“][vc_column_text]Fotografie vznikly v\u00a0Laborato\u0159i elektronov\u00e9 mikroskopie (LEM) P\u0159\u00edrodov\u011bdeck\u00e9 fakulty Univerzity Karlovy v\u00a0Praze.
\nSkenovac\u00ed elektronov\u00fd mikroskop JEOL 6380 LV. Zv\u011bt\u0161en\u00ed 250\u20132000. Autorem fotografi\u00ed je MgA. Martin Hrub\u00fd.
\nZa pomoc p\u0159i vzniku fotografi\u00ed d\u011bkujeme RNDr. Miroslavu Hyli\u0161ovi, Ph.D.<\/em>[\/vc_column_text][vc_column_text]<\/p>\n

METROFOOD-CZ \u2013 n\u00e1rodn\u00ed uzel Evropsk\u00e9 v\u00fdzkumn\u00e9 infrastruktury<\/h3>\n

METROFOOD-CZ<\/a>\u00a0je prvn\u00ed velk\u00e1 infrastruktura v \u010cesk\u00e9 republice zam\u011b\u0159en\u00e1 na oblasti zem\u011bd\u011blstv\u00ed, v\u00fd\u017eivy a\u00a0 potravin\u00e1\u0159sk\u00fdch v\u011bd. Tato oblast vy\u017eaduje multidisciplin\u00e1rn\u00ed p\u0159\u00edstup a odborn\u00e9 znalosti chemie, biologie, biochemie, v\u00fd\u017eivy, dietetiky, toxikologie, potravin\u00e1\u0159sk\u00e9 technologie, obecn\u00e9 metrologie, environment\u00e1ln\u00edch v\u011bd, agroekologie, agronomie a chemie \u017eivotn\u00edho prost\u0159ed\u00ed.<\/p>\n

METROFOOD-CZ poskytuje sv\u00e9 slu\u017eby \u0161irok\u00e9 \u0161k\u00e1le u\u017eivatel\u016f, v\u00fdzkumn\u00edk\u016fm, akademick\u00fdm pracovn\u00edk\u016fm, dozorov\u00fdm org\u00e1n\u016fm statn\u00ed spr\u00e1vy, obchodn\u00edk\u016fm s potravinami, spot\u0159ebitel\u016fm a \u0161irok\u00e9 ve\u0159ejnosti.<\/p>\n

V\u00fdstavu Potraviny, jak je nezn\u00e1te p\u0159ipravil\u00a0V\u00fdzkumn\u00fd \u00fastav potravin\u00e1\u0159sk\u00fd, v. v. i.<\/a>\u00a0v r\u00e1mci projektu\u00a0Metrofood.cz<\/a>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Televize, video“ tab_id=“televize-videodfc7-2881″]

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Z\u00e1vislost na rychl\u00e9m ob\u010derstven\u00ed<\/h2>\n

\"\"<\/a>[\/vc_column_text][vc_column_text]<\/p>\n

A DOST! Cukr \u00fato\u010d\u00ed<\/h2>\n

\"\"<\/a>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=“1\/2″][vc_column_text]<\/p>\n

A DOST! S\u016fl \u00fato\u010d\u00ed<\/h2>\n

\"\"<\/a>[\/vc_column_text][vc_column_text]<\/p>\n

A DOST! Tajemstv\u00ed fast foodu<\/h2>\n

\"\"<\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=“wpb_video_widget“][vc_column_inner width=“1\/2″][vc_video link=“https:\/\/www.youtube.com\/watch?v=5CS9C2Obtvw“ title=“Nanotechnologie v potravin\u00e1\u0159stv\u00ed“][vc_video link=“https:\/\/player.vimeo.com\/video\/237567981″ title=“Noc v\u011bdc\u016f 2017″][\/vc_column_inner][vc_column_inner width=“1\/2″][vc_column_text]<\/p>\n

Noc v\u011bdc\u016f na \u010cT24\u00a0(od 6:36)<\/h2>\n

\"\"<\/a>[\/vc_column_text][vc_video link=“https:\/\/www.youtube.com\/watch?v=Cs-Hn3KT7k0″ title=“Noc v\u011bdc\u016f 2019″][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=“wpb_video_widget“][vc_column_inner width=“1\/2″][vc_video link=“https:\/\/www.youtube.com\/watch?v=1rdVEaOoFbA“ title=“Konference Sou\u010dasn\u00e9 trendy ve speci\u00e1ln\u00ed v\u00fd\u017eiv\u011b 2018″][vc_video link=“https:\/\/www.youtube.com\/watch?v=HpZn8IUEUmc“ title=“Centrum transferu technologi\u00ed V\u00daPP se p\u0159edstavuje“][\/vc_column_inner][vc_column_inner width=“1\/2″][vc_video link=“https:\/\/www.youtube.com\/watch?v=UPKxsv95_90″ title=“V\u00daPP se pod\u00edlel na nov\u00e9m potravinov\u00e9m dopl\u0148ku“][vc_video link=“https:\/\/www.youtube.com\/watch?v=zDkiciOsoOI“ title=“V\u00daPP se pod\u00edlel na v\u00fdvoji bezlepkov\u00e9ho piva“][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=“Odborn\u00e9 \u010dl\u00e1nky“ tab_id=“odborne-publikacedfc7-2881″]

Odborn\u00e9 \u010dl\u00e1nky<\/h2>Odborn\u00e9 \u010dl\u00e1nky za rok 2023<\/span><\/span><\/div><\/div>[vc_column_text]Pl\u00fdtv\u00e1n\u00ed potravinami v dom\u00e1cnostech<\/a><\/p>\n

Obsah lepku v masov\u00fdch pomaz\u00e1nk\u00e1ch<\/a><\/p>\n

[\/vc_column_text]

Odborn\u00e9 \u010dl\u00e1nky<\/h2>Odborn\u00e9 \u010dl\u00e1nky za rok 2022<\/span><\/span><\/div><\/div>[vc_column_text]Jedl\u00fd hmyz jako potenci\u00e1ln\u00ed zdroj vitaminu D<\/a><\/p>\n

Jedl\u00e9 kv\u011bty na n\u00e1\u0161 st\u016fl<\/a><\/p>\n

Fermentovan\u00e1 zelenina jako postbiotikum<\/a><\/p>\n

\u010cokol\u00e1da s obsahem sulforafanu<\/a><\/p>\n

Bezpe\u010dn\u00e1 v\u00fdroba rostlinn\u00fdch n\u00e1poj\u016f<\/a><\/p>\n

 <\/p>\n

\u00a0<\/span><\/p>\n

Gabrovsk\u00e1,D., Rysov\u00e1,J.: Problematika celiakie a bezlepkov\u00e9 diety. Ro\u010denka Peka\u0159e a cukr\u00e1\u0159e 2020<\/a><\/p>\n

Kavanov\u00e1,H.: Lepek a bezlepek. Peka\u0159 a cukr\u00e1\u0159 12\/2019<\/a><\/p>\n

Kavanov\u00e1,H.: Sou\u010dasn\u00e9 trendy ve speci\u00e1ln\u00ed v\u00fd\u017eiv\u011b. Peka\u0159 a cukr\u00e1\u0159 11\/2019<\/a><\/p>\n

Studie MZe – Sou\u010dasn\u00e9 trendy v\u00fdzkumu a v\u00fdvoje potravin pro skupiny obyvatel se zvl\u00e1\u0161tn\u00edmi po\u017eadavky na v\u00fd\u017eivu – <\/a>\u010d\u00e1st 1.<\/a><\/p>\n

Studie MZe – <\/a>Sou\u010dasn\u00e9 trendy v\u00fdzkumu a v\u00fdvoje potravin pro skupiny obyvatel se zvl\u00e1\u0161tn\u00edmi po\u017eadavky na v\u00fd\u017eivu – <\/a>\u010d\u00e1st 2.<\/a><\/p>\n

Vl\u00e1knina – je pro n\u00e1s vl\u00e1knina d\u016fle\u017eit\u00e1?<\/a><\/p>\n

S\u016fl – S\u016fl kuchy\u0148sk\u00e1 – chlorid sodn\u00fd\/nerost halit<\/a><\/p>\n

Reformulace<\/a><\/p>\n

Lepek v k\u00e1vovin\u00e1ch<\/a><\/p>\n

Cukr – je v mou\u010dkov\u00e9m cukru lepek?<\/a>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Tiskov\u00e9 zpr\u00e1vy“ tab_id=“tiskove-zpravydfc7-2881″]

Tiskov\u00e9 zpr\u00e1vy<\/h2><\/span><\/div><\/div>[vc_column_text]19.5.2024 – 21.5.2024_ 52. ro\u010dn\u00edk Symposia o nov\u00fdch sm\u011brech v\u00fdroby a hodnocen\u00ed potravin CzechFoodChem 2024<\/a><\/p>\n

18.5.2024 19. F\u00f3rum celiak\u016f<\/a><\/p>\n

2.9.2023_TZ_Do\u017e\u00ednky na Letn\u00e9<\/a><\/p>\n

29.8.2023_TZ_Zem\u011b \u017eivitelka<\/a><\/p>\n

24.10.2019_Konference sou\u010dasn\u00e9 trendy ve speci\u00e1ln\u00ed v\u00fd\u017eiv\u011b op\u011bt zaujala<\/a><\/p>\n

21.10.2019_Sou\u010dasn\u00e9 trendy ve speci\u00e1ln\u00ed v\u00fd\u017eiv\u011b \u2013 2. ro\u010dn\u00edk obl\u00edben\u00e9 akce<\/a><\/p>\n

19.4.2018_TZ Konference Sou\u010dasn\u00e9 trendy ve speci\u00e1ln\u00ed v\u00fd\u017eiv\u011b<\/a><\/p>\n

7.6.2017_TZ V\u00fdzkumn\u00fd \u00fastav potravin\u00e1\u0159sk\u00fd m\u00e1 nov\u00e9ho \u0159editele<\/a><\/p>\n

17.5.2017_TZ Datab\u00e1ze bezlepkov\u00fdch potravin<\/a>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“V\u00fdro\u010dn\u00ed zpr\u00e1vy“ tab_id=“vyrocni-zpravy“]

V\u00fdro\u010dn\u00ed zpr\u00e1vy<\/h2><\/span><\/div><\/div>[vc_column_text]V\u00fdro\u010dn\u00ed zpr\u00e1va _2023<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2022<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2021<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2020<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2019<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2018<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2017<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2016<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2015<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2014<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2013<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2012<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2011<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2010<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2009<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2008<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2007<\/a><\/p>\n

V\u00fdro\u010dn\u00ed zpr\u00e1va_2006<\/a>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Prezentace“ tab_id=“1578913005818-4e15185f-50e8″]

Prezentace<\/h2><\/span><\/div><\/div>[vc_column_text]„18. F\u00d3RUM CELIAK\u016e – GLUTEN FREE PRAGUE EXPO“<\/a><\/p>\n

BEZLEPKOV\u00c1 DIETA V PRAXI<\/a><\/p>\n

BEZLEPKOV\u00c9 POTRAVINY A POKRMY V B\u011a\u017dN\u00c9M \u017dIVOT\u011a CELIAKA<\/a><\/p>\n

100 LET \u010cESK\u00c9 AKADEMIE ZEM\u011aD\u011aLSK\u00ddCH V\u011aD V KOSTCE<\/a>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Konference, semin\u00e1\u0159e, workshopy“ tab_id=“clanky“]

Konference, semin\u00e1\u0159e, workshopy<\/h2><\/span><\/div><\/div>[vc_column_text]<\/p>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Publikace“ tab_id=“publikace“]

Publikace<\/h2>Publikace za rok 2023<\/span><\/span><\/div><\/div>[vc_column_text]High Pressure Inactivation of bacillus cereusin Human Breast Milk<\/a>[\/vc_column_text]

Publikace<\/h2>Publikace za rok 2022<\/span><\/span><\/div><\/div>[vc_column_text]Antimicrobial-polyhydroxybutyrate-submicron-fiber-mat-loaded-with-extract-of-Hypericum-perforatum<\/a><\/p>\n

Gluten Free Bread and Bakery products Technology<\/a><\/p>\n

Effects of extrusion and irradiation on the mechanical properties of a water collagen solution<\/a><\/p>\n

Simultaneous detection and quantification of two European anglerfishes by novel genomic primer<\/a><\/p>\n

Influence of Biomimetically Mineralized Collagen Scaffolds on Bone Cell Proliferation and Immune Activation<\/a><\/p>\n

High Pressure Processing Applications in Plant Foods<\/a><\/p>\n

Quantitative Risk Assessment of Bacillus cereus Growth during the Warming of Thawed Pasteurized Human Banked Milk Using a Predictive Mathematical Model<\/a><\/p>\n

\u00a0<\/strong><\/span>[\/vc_column_text]

Publikace<\/h2>Publikace za rok 2021<\/span><\/span><\/div><\/div>[vc_column_text]Bacillus cereus as a major cause of discarded pasteurized human milk asingle humen milk bank experience<\/a><\/p>\n

Beer and beer – based beverage contain lignans<\/a><\/p>\n

Combined effects of high temperature and drought on yield and malting quality of barley<\/a><\/p>\n

Effect of Salt Contend Reduction on Food Processing Technology<\/a><\/p>\n

Factors Influencing Sulforaphane Content in Broccoli Sprouts and Subsequent Sulforaphane Extraction<\/a><\/p>\n

Food Allergies and Intolerances a Review<\/a>[\/vc_column_text]

<\/div>

Publikace<\/h2>Publikace za rok 2020<\/span><\/span><\/div><\/div>[\/vc_tta_section][vc_tta_section title=“Fotogalerie“ tab_id=“fotogalerie“]

Hlavn\u00ed budova, technologick\u00e1 hala, laborato\u0159e<\/h2><\/span><\/div><\/div>[vc_gallery type=“image_grid“ images=“4532,4533,4534,4537,4538″]

Laborato\u0159<\/h2><\/span><\/div><\/div>[vc_gallery type=“image_grid“ images=“4546,4549,4553,4558,5597,5655,5478,5448″][\/vc_tta_section][vc_tta_section title=“Ke sta\u017een\u00ed“ tab_id=“ke-stazenidfc7-2881″]

Ke sta\u017een\u00ed<\/h2><\/span><\/div><\/div>[vc_column_text]Datab\u00e1ze bezlepkov\u00fdch potravin 2017<\/a>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Soci\u00e1ln\u00ed s\u00edt\u011b“ tab_id=“socialni-sitedfc7-2881″][vc_row_inner][vc_column_inner]

Najdete n\u00e1s i na soci\u00e1ln\u00edch s\u00edt\u00edch<\/h2><\/span><\/div><\/div>[vc_column_text]<\/a><\/a><\/a><\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][\/vc_tta_tour][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=“Pro m\u00e9dia a ve\u0159ejnost“ font_container=“tag:h1|font_size:56|text_align:left|color:%23134793″ google_fonts=“font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal“][vc_tta_tour][vc_tta_section title=“V\u00fdstava“ tab_id=“vystava-mikrofotografii“][vc_column_text]Soubor mikrofotografi\u00ed nejr\u016fzn\u011bj\u0161\u00edch p\u0159\u00edrodn\u00edch i syntetick\u00fdch l\u00e1tek, ze kter\u00fdch vznikaj\u00ed potraviny, m\u016f\u017eete vid\u011bt v netradi\u010dn\u00ed „v\u00fdstavn\u00ed s\u00edni“ na st\u0159e\u0161n\u00ed terase pra\u017esk\u00e9 budovy N\u00e1rodn\u00edho zem\u011bd\u011blsk\u00e9ho muzea. D\u00edky mnohon\u00e1sobn\u00e9mu zv\u011bt\u0161en\u00ed nahl\u00e9dnete do sv\u011bta kr\u00e1sy potravin a taj\u016f p\u0159\u00edrodn\u00edch v\u011bd.\u00a0\u00a0 Panelov\u00e1 v\u00fdstava nab\u00edz\u00ed na 20 velkoform\u00e1tov\u00fdch fotografi\u00edch pohled na vitaminy, […]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3659","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/pages\/3659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/comments?post=3659"}],"version-history":[{"count":232,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/pages\/3659\/revisions"}],"predecessor-version":[{"id":7802,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/pages\/3659\/revisions\/7802"}],"wp:attachment":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/media?parent=3659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}