Kurs-Code PārZ5010

Kreditpunkte 3

Stundenzahl insgesamt (im Auditorium)81

Vorlesungen (Stundenzahl)6

Arbeit im Labor (Stundenzahl)18

Selbststandige Arbeit des Studenten (Stunden)57

Bestätigt am (Datum)11.10.2011

Kurs ausgearbeitet von (Lehrkraft)

author

Ruta Galoburda

author

Dace Kļava

Zur einfŅhrenden LektŅre empfohlen

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.

Weiterfuhrende Literatur

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.

Zur LektŅre vorgeschlagene Zeitschriften

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