LV EN RU DE FR

Kurs ausgearbeitet von (Lehrkraft)

Vorkenntnisse

PārZ1003,

Z003596,

Ersetzte Kurs

PārZ3015 [GPAR3015]

Zur einfŅhrenden LektŅre empfohlen

1.Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Latvijas Lauksaimniecības universitāte. Rīga: RTU izdevniecība, 2010. 289 lpp. ISBN 9789984322339
2. Ауэрман Л. Я. Технология хлебопекарного производства. 9-е изд., перераб. и доп. Москва: Пищевая промышленность, 2003. 416 c.
3. Handbook of cereal science and technology / edited by Karel Kulp, Joseph G. Ponte, Jr. New York :Basel : Marcel Dekker, 2000. IX, 790 p. : ill. Food science and technology ; 99 . ISBN 0824782941
4.Augkopība. Ruža A. red. Jelgava: Latvijas Lauksaimniecības universitāte, 2004. 374 lpp. ISBN 9984596729
5.Breadmaking : improving quality / edited by Stanley P. Cauvain. 2nd ed. Cambridge ;Philadelphia, PA : Woodhead Pub., 2012. xxviii, 802 lpp. : il., tab., diagr. ; 24 cm. Woodhead publishing series in food science, technology and nutrition ; no. 229 . ISBN 9780857090607

Weiterfuhrende Literatur

1. Kunkulberga D., Ruža A. Kviešu un rudzu graudu uzturvērtība un izmantošana maizes ražošanā. Jelgava: Latvijas Lauksaimniecības universitāte, 2008. 55 lpp. ISBN 9789984784380.
2. Encyclopedia of Food Sciences and Nutrition. Editor-in-chief B.Caballero; L.C.Trugo editors , P.M. Finglas 2nd ed. Amsterdam, etc.: Academic Press, 2003. 10 vol. ISBN 012227055X.
3. Frozen and Refrigerated Doughs and Batters. Edited by K.Kulp, K.Lorenz, J. Bruemmer. St.Paul, Minnesota: American Association of Cereal Chemists, 1995. 280 p. ISBN 0913250880
4. Khalil Khan, Wheat Wheat: Chemistry and Technology, 4th Edition , St.Paul, Minnesota: American Association of Cereal Chemists 2009
eBook ISBN: 9780128104545
5. Peter R Shewry Steven E Ullrich, Barley: Chemistry and Technology, St.Paul, Minnesota: American Association of Cereal Chemists, 2016
eBook ISBN: 9780128123690
6. Francis Webster Oats: Chemistry and Technology
2nd Edition, St.Paul, Minnesota: American Association of Cereal Chemists 2011
eBook ISBN: 9780128104521
7. Kaisa Poutanen Per Åman Rye and Health
1st Edition, St.Paul, Minnesota: American Association of Cereal Chemists 2016
eBook ISBN: 9780128122884
8. Weibiao Zhou, Y. H. Hui Bakery Products Science and Technology, 2nd Edition , John Wiley & Sons, Ltd. 2014
ISBN: 978-1-118-79207-0
Online ISBN:9781118792001
9. B R Hamaker Technology of Functional Cereal Products 1st Edition, Woodhead Publishing, 2007, 568p.
Hardcover ISBN: 9781845691776
eBook ISBN: 9781845693886
10. Wang, Jing, Sun, Baoguo, Cao, RongTsao (Eds.)Bioactive Factors and Processing Technology for Cereal Foods, Springer Singapore, 2019, 259p.
ISBN 978-981-13-6167-8
eBook ISBN 978-981-13-6167-8

Zur LektŅre vorgeschlagene Zeitschriften

1. AS Rīgas dzirnavnieks
https://rigas-dzirnavnieks.lv/
2. AS Dobeles dzirnavnieks
https://dzirnavnieks.lv/
https://www.youtube.com/channel/UCySwb_NzELSZGoctkuV5NTA
3. Latvijas maiznieku biedrība
https://www.youtube.com/channel/UCSNPktXItMnHub8MT6XXo1Q/featured
4. Ltd Buhler group
https://www.buhlergroup.com/content/buhlergroup/global/en/homepage.html
https://www.youtube.com/user/BuhlerGroup
5. Ltd Puratos
https://www.puratos.com/
https://www.youtube.com/user/PuratosGroup