Kurs-Code PārZ3087
Kreditpunkte 12
Stundenzahl insgesamt (im Auditorium)324
Vorlesungen (Stundenzahl)34
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge34
Arbeit im Labor (Stundenzahl)60
Selbststandige Arbeit des Studenten (Stunden)196
Bestätigt am (Datum)21.03.2018
Kurs ausgearbeitet von (Lehrkraft)
Ruta Galoburda
Evita Straumīte
Solvita Kampuse
Vorkenntnisse
Ķīmi2018,
PārZ1003,
PārZ1015,
PārZ3088,
PārZ4014,
Zur einfŅhrenden LektŅre empfohlen
Bioloģiski aktīvās vielas pārtikas produktos. Monogrāfija, red.: E.Straumīte, LLU: Jelgava. 280 lpp.
Processing fruits: Science and technology. 2nd ed. Edit by D.M. Barrett, L.P.Somogyi, H. Ramaswamy. Boca Raton: CRC Press, Inc., 2005. 841 p. Pieejams LLU tīklā: https://www.taylorfrancis.com/books/9781420040074
Processing Vegetables: science and technologies. Ed. by D.S. Smith, J.N. Cash et al. Lancaster; Barsel: Technomic Publishing Company, Inc., 1997 -X. 434 p.
Weiterfuhrende Literatur
Ozola L., Ķince T., Straumīte E., Muižniece-Brasava S., Sproģe E. (2024) Workbook for study module “ Fruit and Vegetable Processing Technologies”. Moodle https://estudijas.lbtu.lv/course/view.php?id=3148
Zur LektŅre vorgeschlagene Zeitschriften
Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx
Food Quality and Preference Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.
Food Science and Technology Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilni teksti Science Direct datubāzē.