Current PhD theses
(Student,
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)
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czech version
Analysis of organic compounds from younger prehistory findings and their interpretation. (
Mátlová
,
Filip
)
Development of technologies for colostrum processing.
(
Skalka
,
Čurda
)
Stability of long-life dairy products. (
Hanušová
,
Čurda
)
Biological potential of colostrum. (
Lisová
,
Čurda
)
Antistaphylococcal activity of lactic acid bacteria. (
Kosova
,
Svirakova
)
Effect of probiotics on cholesterol transformation.
(
Sedlackova
,
Plockova, Horackova
)
Sterol oxidation in fat and fat dispersions. (
Kyselka
,
Filip
)
Influence of emulsifying agents on rheological properties and stability of emulsions. (
Pustelníková
,
Štětina
)
Antilisterial activity of lactic acid bacteria. (
Slozilova
,
Svirakova
)
Changes of Triglycerides by high temperatures. (
Cihelková
,
Filip
)
Fractionation of major proteins of whey. (
Diblíková
,
Čurda
)
Functional properties of polyphenols. (
Merkl
,
Šmidrkal
)
Influence of whey proteins on texture of dairy products.
(
Mihulová
,
Štětina
)
Functional properties of whey proteins. (
Kováčová
,
Štětina
)
Structured triglycerides for fat blends. (
Tesařová
,
Filip
)
Enzymatic preparation of galactooligosaccharides.
(
Pocedičová
, born Hellerová,
Čurda
)
Significance of lysis of lactic acid bacteria for cheese ripening. (
Abrlova
,
Svirakova
)
Effect of hydrocolloids on both growth and activity of lactic acid bacteria in soya products. (
Dvorakova
,
Plockova
)
Rheological and sensorial properties of multiphase dispersed systems. (
Vykutilova
,
Stern
)
Non-dairy fermented products.(
Dvorak
,
Curda
)
8.11.2012
czech version