Code du cours PārZ4006
Crédits 3
La quantité totale d'heures en classe81
Nombre de conferences16
Nombre des travaux du laboratoire16
La quantitē d'heures de travail autonome d'un ētudiant49
Date de l'approbation du cours13.04.2021
Auteurs du cours
Zanda Krūma
Ilona Dabiņa-Bicka
Connaissances de base
Ķīmi3005,
PārZ2004,
PārZ3008,
PārZ3010,
PārZ3011,
Manuels
1. Технология солода и пива. В. Кунце; гл. 11 написана Г.О. Митом. Санкт-Петербург: Профессия, 2003. 912 с.
2. Handbook of brewing: processes, technology, markets. Edited by H. M. Eßlinger. Weinheim: WILEY-VCH Verlag, 2009. 746 p.
3. Handbook of brewing. Edited by F. G. Priest, G. G. Stewart. 2nd ed. Boca Raton ... [etc.]: CRC/Taylor & Francis, 2006. 853 p.
4.Post-fermentation and -distillation technology : stabilization, aging, and spoilage. Edited by M. Bordiga. Boca Rato: CRC Press, 2018.
5. Brewing: new technologies. Edited by C.W. Bamforth. Cambridge: Woodhead Publishing; Boca Raton ... [etc.]: CRC Press, 2006. 484 p.
6. Brewing: science and practice. D. E. Briggs ... [et al.]. Cambridge: Woodhead Publishing; Boca Raton ... [etc.]: CRC Press, 2004. 881 p.
7. Fermentation microbiology and biotechnology. E.M.T. El-Mansi, editor-in-chief ... [et al.]. 2nd ed. Boca Raton: CRC Press Taylor & Francis Group, 2007. 678 p.
8. Whisky: technology, production and marketing. Edited by I. Russell and G. Stewart. Cambridge: Academic Press, 2014. 444p.
Ouvrages supplémentaires
1. DeSalle R., Tattersall I. A natural history of beer. London: Yale University Press, 2019. 256 p.
2. Yeasts in food and beverages: with 52 figures an 30 tables. A. Querol, G. Fleet (eds.). Berlin; Heidelberg; New York: Springer, c2006
3. Stiprie dzērieni. Rīga; Zvaigzne ABC, 2008. 120 lpp
Périodiques et d`autres ressources d`information
Datu bāzes www.sciencdirect.com, www.scopus.com, www.ebsco.com žurnālu un konferenču rakstu krājumu analīzei. Pārtikas zinātnes žurnāli - Food Chemistry, LWT, Cereal Science, konferenču materiāli – FoodBalt, Research for Rural Development.