Code du cours PārZ4015
Crédits 2.25
La quantité totale d'heures en classe60
Nombre de conferences8
Nombre des travaux du laboratoire16
La quantitē d'heures de travail autonome d'un ētudiant36
Date de l'approbation du cours13.04.2021
Auteur du cours
Solvita Kampuse
Le cours remplacé
PārZB012 [GPARB012]
Manuels
1. Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija /[galvenā redaktore Evita Straumīte]; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Jelgava: LLU, 2012., 280 lpp.
2. Vaclavik, Vickie A. Essentials of food science / 3rd ed. New York: Springer, c 2008., 571 p.
3. Processing fruits: science and technology. Ed. by Barret D. M., Somogyi L. P., Ramaswamy H. CRC Press LLC, 2005, 841 p.
4. Processing Vegetables: science and technologies. Ed by D.S. Smith, I.N. Cash et al. Lancaster; Barsel: Technomic Publishing Company, Inc., 1997. 434 p. (Ir LLU FB 1 eks.)
Ouvrages supplémentaires
1. Bioactive compounds in foods. Edited by J.Gilbert, H. Z. Şenyuva. Oxford: Blackwell Publishing, 2008. 409 p. ( Ir LLU FB 1 eks.)
2. 400 augļi un ogas Latvijā mūsdienu augļudārzā. Sastād: I.Birulis. Rīga: Lauku Avīzes izd., 2008. 237 lpp. (Ir LLU FB 3 eks.)
3. Improving the health-promoting properties of fruit and vegetable products. Ed. by F.A.Tomas-barberan, M.I. Gil. Woodhead Publishing Limited, 2008. 560 p.
4. Advances in Fresh-cut Fruits and Vegetables Processing. Ed. By Martin-Belloso O., Soliva-Fortuni R., Taylor&Francis group, 2011, 410 p.
Périodiques et d`autres ressources d`information
Food Science and Technology Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilni teksti Science Direct datubāzē.
Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx
Interneta avoti – atslēgas vārdi: fruits, vegetables, chemical composition, processing technologies, fresh-cut produce, fermentation, pickled vegetables, tomato processing, drying methods.