LV EN RU DE FR

Разработчик курса

Предыдущая версия курса

PārZB012 [GPARB012]

Учебная литературa

1. Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija /[galvenā redaktore Evita Straumīte]; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Jelgava: LLU, 2012., 280 lpp.
2. Vaclavik, Vickie A. Essentials of food science / 3rd ed. New York: Springer, c 2008., 571 p.
3. Processing fruits: science and technology. Ed. by Barret D. M., Somogyi L. P., Ramaswamy H. CRC Press LLC, 2005, 841 p.

4. Processing Vegetables: science and technologies. Ed by D.S. Smith, I.N. Cash et al. Lancaster; Barsel: Technomic Publishing Company, Inc., 1997. 434 p. (Ir LLU FB 1 eks.)

Дополнительная литература

1. Bioactive compounds in foods. Edited by J.Gilbert, H. Z. Şenyuva. Oxford: Blackwell Publishing, 2008. 409 p. ( Ir LLU FB 1 eks.)
2. 400 augļi un ogas Latvijā mūsdienu augļudārzā. Sastād: I.Birulis. Rīga: Lauku Avīzes izd., 2008. 237 lpp. (Ir LLU FB 3 eks.)
3. Improving the health-promoting properties of fruit and vegetable products. Ed. by F.A.Tomas-barberan, M.I. Gil. Woodhead Publishing Limited, 2008. 560 p.
4. Advances in Fresh-cut Fruits and Vegetables Processing. Ed. By Martin-Belloso O., Soliva-Fortuni R., Taylor&Francis group, 2011, 410 p.

Периодика и другие источники информации

Food Science and Technology Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilni teksti Science Direct datubāzē.
Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx
Interneta avoti – atslēgas vārdi: fruits, vegetables, chemical composition, processing technologies, fresh-cut produce, fermentation, pickled vegetables, tomato processing, drying methods.