Code du cours PārZ6001

Crédits 3

La quantité totale d'heures en classe81

Nombre de conferences16

Nombre de travaux pratiques et des séminaires8

La quantitē d'heures de travail autonome d'un ētudiant57

Date de l'approbation du cours12.10.2011

Auteur du cours

author

Inga Ciproviča

Connaissances de base

Ķīmi5006,

Manuels

1. Ozola L. Pārtikas piedevas. - Rīga: NEO, 2003. - 112 lpp.
2. Natural food additives, ingredients and flavourings / edited by David Baines and Richard Seal. Oxford; Philadelphia, PA: Woodhead Pub., 2012. - 460 p.
3. Food Additives/ edited by A.Branen, P.Davidson, S.Salminen, J. Thorgate III - 2nd ed., rev. and expanded. - New York, Basel: Marcel Decker, Inc., 2002. - 938 p.

4. Sweeteners. Leatherhead: Leatherhead Publishing; Oxford: Blackwell Publishing, 2007., 304 p.

Ouvrages supplémentaires

1. Food Colorants. Chemical and Functional Properties. Edited by C.Socaciu. Boca Raton: CRC Press, 2008. – 633 p.
2. Natural colourants: Science and technology/edited by G.Lauro, F.Francis. - New York; Marcel Dekker, Inc., 2000. - 336 p.

3. Food chemistry/ edited by H.D. Belitz, W. Grosch, P. Schieberle. Berlin: Springer, 2009., 1070 p.

Périodiques et d`autres ressources d`information

www.efsa.europa.eu
http://www.who.int/foodsafety/chem/jecfa/en
http://eur-lex.europa.eu/homepage.html?locale=lv
https://ec.europa.eu/food/safety_en https://www.zm.gov.lv/partika/

https://www.zm.gov.lv/partikas-un-veterinarais-dienests/statiskas-lapas/normativie-akti?nid=2092