Code du cours PārZ4034

Crédits 1.50

La quantité totale d'heures en classe60

Nombre de conferences24

La quantitē d'heures de travail autonome d'un ētudiant36

Date de l'approbation du cours12.10.2011

Auteur du cours

author

Andris Morozovs

Manuels

1. Belitz H.-D., Grosch W., Schieberle P. Lehrbuch der Lebenmittelchemie. 6. Aufgabe. Berlin etc: Springer Verlag, 2008. 1118 S. 2. Morozovs A., Jākobsone I., Mekšs P. Pārtikas ķīmija. Rīga: LU Akadēmiskais apgāds, 2008. 208 lpp. 3. Baltess V. Pārtikas ķīmija. Rīga: Latvijas Universitāte, 1998. 478 lpp. 4. Handbook of food enzymology. Edited by J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong. New York; Basel: Marcel Dekker, 2003, 1108 p.

Ouvrages supplémentaires

1. Enzymes in food technology. Ed. by R.J.Whitehurst, M. van Oort. 2nd ed. Chichester; Ames, Iowa : Wiley-Blackwell, 2010. 368 p. 2. Bisswanger H. Enzyme kinetics: principles and methods. 2nd. ed. Weinheim Wiley-VCH, 2008. 301 p 3. Enzymes in the environment: activity, ecology, and applications. Ed. by R.G. Burns, R.P. Dick. New York ; Basel: Marcel Dekker, 2002. 614 p. 4. Handbook of food enzymology. Edited by J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong. New York; Basel: Marcel Dekker, 2003, 1108 p.

Périodiques et d`autres ressources d`information

1. Food Chemistry. Published by Elsevier Science. ISSN: 0308-8146 Pieejams LLU FB datubāzē ScienceDirect. 2. LWT - Food Science and Technology. Online, www.sciencedirect.com . (Lebensmittel-Wissenschaft und -Technologie). Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127 Pieejams LLU FB datubāzē ScienceDirect. 3. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.