Code du cours PārZ5020
Crédits 4.50
La quantité totale d'heures en classe120
Nombre de conferences16
Nombre de travaux pratiques et des séminaires12
Nombre des travaux du laboratoire20
La quantitē d'heures de travail autonome d'un ētudiant72
Date de l'approbation du cours19.02.2014
PārZM005 [GPARM005]
1. Lazovskis V. Praktiskā alergoloģija. Rīga: LU Akadēmiskais apgāds, 2009, 623 lpp.
2. Cirkovic Velickovic T., Gavrovic-Jankulovic M. Food allergens: biochemistry and molecular nutrition. New York: Springer, 2014, p. 208.
3. Bove J.I., Godefroy S.B. Allergen management in the food industry. Hoboken, New Jersey:Wiley, 2010, p. 593.
4. Jedrychowski L., Wichers H.J. Chemical and biological properties of food allergens. Boca Raton: CRC Press/ Taylors Francis, 2010, p. 425.
5. Coutts J., Fielder R. Management of food allergens. Chichester, West Susse; Ames, Iowa: Wiley-Blackwell, 2009, p. 254.
1. Straumīte, E. Bioloģiski aktīvās vielas pārtikas produktos. Jelgava: SIA Jelgavas tipogrāfija, 2012, 280 lpp.
2. Albert J. Innovations in food labelling. Cambridge, UK: Woodhead Publishing, 2010, p. 174.
3. Mills, C., Wichers, H., Hoffmann-Sommergruber, K. Managing allergens in food. Cambridge: Woodhead Publishing;Boca Raton [etc.]: CRC Press, 2007, p. 315.
4. Linnemann, A.R., van Boekel, M.A.J.S. Food product design: an integrated approach. Wageningen: Wageningen Academic Publishers, 2007, p. 236.
Journal of Allergy and Clinical Immunology
Journal of Allergy and Clinical Immunology: In Practice
Journal of Functional Foods