Kurs-Code PārZ4033

Kreditpunkte 6

Stundenzahl insgesamt (im Auditorium)162

Vorlesungen (Stundenzahl)32

Arbeit im Labor (Stundenzahl)32

Selbststandige Arbeit des Studenten (Stunden)98

Bestätigt am (Datum)13.04.2021

Kurs ausgearbeitet von (Lehrkraft)

author

Solvita Kampuse

author

Envija Velga Strautniece

Zur einfŅhrenden LektŅre empfohlen

1. Strautniece E. Augļu un dārzeņu ķīmiskais sastāvs. Lekcija. - Jelgava: LLU, 1999. - 17 lpp.
2. Vaclavik V.A. Essentials of Food Science. New York, International Thomson Publishing, 1998. - 419 p.
3. Processing fruits: Science and technology – 2nd ed. / edit by D.M. Barrett, L.P.Somogyi, H. Ramaswamy- CRC Press, Inc., 2005, 841 p.
4. Processing Vegetables: science and technologies/ ed by D.S. Smith, J.N. Cash et al. - Lancaster; Barsel: Technomic Publishing Company, Inc., 1997 -X, 434 p.

Weiterfuhrende Literatur

1. Bioactive compounds in foods / edited by John Gilbert, Hamide Z. Şenyuva. - Oxford : Blackwell Publishing, 2008. - xvi, 409 lpp.
2. 400 augļi un ogas Latvijā mūsdienu augļudārzā / sastād I.Birulis. - izd. "Lauku Avīzes", Rīga, 2008., 237 lpp.
3. Improving the health-promoting properties of fruit and vegetable products/ ed. by F.A. Tomas-barberan and M.I. Gil. - Woodhead Publishing Limited, 2008, 560 p.

Zur LektŅre vorgeschlagene Zeitschriften

1. Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx
2. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.
3. Food Science and Technology. Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilni teksti Science Direct datubāzē.