Code du cours Ķīmi5006
Crédits 4.50
La quantité totale d'heures en classe120
Nombre de conferences16
Nombre de travaux pratiques et des séminaires32
La quantitē d'heures de travail autonome d'un ētudiant72
Date de l'approbation du cours30.03.2021
ĶinžM001 [GKIZM001]
1. Belitz D.-H., Grosch W., Schieberle P. Food Chemistry. 3th ed. Berlin etc: Springer Verlag, 2004. 1070 p.
Dongfeng W. Food Chemistry .New York: Nova Science Publishers, Inc. 2012. E-grāmata LLU tīklā piekļuve ar LLU IS lietotājkontu datubāzē EBSCOhost eBook Academic Collection. http://ezproxy.llu.lv:2103/login.aspx?direct=true&db=e000xww&AN=540880&site=ehost-live&scope=site
2. Fennema's Food Chemistry. S. Damodaran. K. Parkin, O. R. Fennema ed. 4th ed. Boca Raton ... etc.: CRC Press/Taylor & Francis Group, 2008. 1144 p. Pieejams: https://www.academia.edu/8361211/Fennemas_Food_Chemistry_4th_edition_.pdf
3. de Man J. M. Principles of Food Chemistry. 3th ed. New York: Springer, 2013. 498 p.
Principles of food chemistry. J. M. deMan, W. J. Hurst, J. W. Finley, C. Y. Lee. 4th edition. Switzerland: Springer, 2017. 607 p.
4. Coultate T. Food: The Chemistry of its Components. 6th ed. Royal Society of Chemistry’s, 2016. 620 p.
Coultate T.P. Food: The Chemistry of its Components. Cambridge: Royal Society of Chemistry. 2002. 432 p. E-grāmata LLU tīklā piekļuve ar LLU IS lietotājkontu datubāzē EBSCOhost eBook Academic Collection http://ezproxy.llu.lv:2103/login.aspx?direct=true&db=e000xww&AN=496195&site=ehost-live
P.C.K. Cheung, B.M. Mehta (Eds.) Handbook of food chemistry, 1st ed. Springer, 2015, p. 1173.
1. Food Chemistry. ISSN: 0308-8146. Žurnāls pieejams LLU tīklā ar LLU IS lietotājkontu datubāzē ScienceDirect journals https://www.sciencedirect.com/journal/food-chemistry
2. Annual Review of Food Science and Technology eISSN: 1941-1421.
3. Journal of Functional Foods ISSN: 1756-4646 Žurnāls pieejams LLU tīklā ar LLU IS lietotājkontu datubāzē ScienceDirect journals Pieejams: https://www.sciencedirect.com/journal/journal-of-functional-foods