Kurs-Code PārZ3080
Kreditpunkte 12
Stundenzahl insgesamt (im Auditorium)324
Vorlesungen (Stundenzahl)50
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge20
Arbeit im Labor (Stundenzahl)58
Selbststandige Arbeit des Studenten (Stunden)196
Bestätigt am (Datum)21.03.2018
Kurs ausgearbeitet von (Lehrkraft)
Sandra Muižniece-Brasava
Evita Straumīte
Tatjana Ķince
Dace Kļava
Egita Sproģe
Vorkenntnisse
PārZ3088,
PārZ3089,
PārZ4014,
PārZ4060,
Zur einfŅhrenden LektŅre empfohlen
1. Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija; Latvijas Lauksaimniecības universitāte. Rīga: RTU izdevniecība, 2010. ISBN 9789984322339
2. Ауэрман, Л. Я. Технология хлебопекарного производства; 9-е изд., перераб. и доп. Москва : Пищевая промышленность, 2005. 416 c.
3. Segliņš V., Kunkulberga D. Miltu konditorejas izstrādājumu ražošana. Rīga: RTU izdevniecība, 2013, 272 lpp
4. 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
5. Augkopība. Ruža A. red. Jelgava: Latvijas Lauksaimniecības universitāte, 2004. 374 lpp. ISBN 9984596729
6. 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. Wheat: Production, properties and quality / edited by W.Bushuk and V.F.Rasper. London etc.: Blackie Academic and Professional, 1996. XV, 239 p.: ill. , tab. ISBN 0751401811.
2. Frozen and Refrigerated Doughs and Batters. /Ed. Kulp K., Lorenz K., Brummer J. – American Association of Cereal Chemists, Inc. St. Paul, Minesota, USA, 1998. – 280 p.
3. Sluimer P. Principles of Breadmaking. American Association of Cereal Chemists Inc. St. Paul, Minnesota,USA, 2005. – 212 p.
4. 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.
5. Khalil Khan, Wheat Wheat: Chemistry and Technology, 4th Edition , St.Paul, Minnesota: American Association of Cereal Chemists 2009 eBook ISBN: 9780128104545
6. Peter R Shewry Steven E Ullrich, Barley: Chemistry and Technology, St.Paul, Minnesota: American Association of Cereal Chemists, 2016 eBook ISBN: 9780128123690
7. Francis Webster Oats: Chemistry and Technology 2nd Edition, St.Paul, Minnesota: American Association of Cereal Chemists 2011 eBook ISBN: 9780128104521
8. Kaisa Poutanen Per Åman Rye and Health 1st Edition, St.Paul, Minnesota: American Association of Cereal Chemists 2016 eBook ISBN: 9780128122884
9. 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
10. Hamaker B. R. Technology of Functional Cereal Products 1st Edition, Woodhead Publishing, 2007, 568p. Hardcover ISBN: 9781845691776 eBook ISBN: 9781845693886
11. 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
Kļava, D., Ķince, T., Straumite, E., Muižniece - Brasava, S., Sproģe E. (2024) Workbook for study module "Cereal Technology". Moodle. URL https://estudijas.lbtu.lv/pluginfile.php/498521/mod_resource/content/1/D2_2_Work%20book_Module4_Final_%2005.09..pdf