LV EN RU DE FR

Разработчики курса

Учебная литературa

1. Blija A., Galoburda R. Pārtikas produktu struktūrmehāniskās īpašības. Jelgava: LLU, 2008. – 88 lpp.
2. Advances in Food Rheology and Its Applications. Editor J. Ahmed, associate editors P. Ptaszek, S. Basu. Duxford: Woodhead Publishing is an imprint of Elsevier, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2017. – 497 p.
3. Food microstructure and its relationship with quality and stability / edited by S. Devahastin. Duxford, United Kingdom: Woodhead Publishing, Woodhead Publishing series in food science, technology and nutrition, 2017. – 283 p.
4. Texture in Food. Volume 1: Semi-solid Foods. Ed. by B. M. McKenna – Woodhead Publishing limited, 2003.- 425 p.
5. Texture in Food. Volume 2: Solid Foods. Ed. by D. Kilcast. – Cambridge: Woodhead Publishing, 2004. – 537 p.

Дополнительная литература

1. Mezger T. G. Applied Rheology : with Joe Flow on rheology road / Thomas G. Mezger ; translation from the German version: Christiane Sprinz and Alison Green. 4th edition. Graz : Anton Paar, 2017. – 192 p.
2. Microstructure of Dairy Products. ed. by M. Mahmoud A.-R. El-Bakry, A.I Sanchez, B. M. Mehta. First edition. Hoboken, NJ: Wiley-Blakwell, 2018. – 382 p.
3. Russ J. C. Image analysis of food microstructure. Boca Raton : CRC Press, 2005. – 369 p. (e-book : PDF)
4. Ruzin S.E. Plant microtechnique and microscopy. New York Oxford, Oxford University Press, 1999. 322 p.
5. Russ J. C. Image Analysis of Food Microstructure. CRC PRESS, 2005. – 408 p.
6. Understanding and controlling the microstructure of complex foods. Ed. by D. J. McClements. CRC press - Woodhead Publishing Ltd., 2007. 772 p.
7. Bourne M. Food texture and viscosity. Food science and technology, International Series, Academic Press, 2002. – 427 p.

Периодика и другие источники информации

1. Science Direct datubāze (www.sciencedirect.com)
2. Wiley Online Journals datubāze
3. Journal of Food Engineering. Published by Elsevier. http://www.sciencedirect.com/science/journal/02608774