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Разработчик курса

Предыдущая версия курса

Valo1031 [GVAL1031]

Учебная литературa

1. David Julian McClements.Future Foods: How Modern Science Is Transforming the Way We Eat. 2019. Springer Nature Switzerland AG. ISBN 978-3-030-12995-8
2. Nak-Eon Choi, Jung H. Han. How Flavor Works: The Science of Taste and Aroma. Wiley-Blackwell, 2015. 240 pages. ISBN: 978-1-118-86547-7
3. V. K. Narayanan. Gina Colarelli O'Connor.
Encyclopedia of technology and innovation management 1st edition. John Wiley and son Ltd, 2010. 525 pp. ISBN-13: 978-1405160490. ISBN-10: 1405160497
4. Ernest R. Vieira. Elementary Food Science (Food Science Text Series). Springer; And and edition, 2008. 448 pages. ISBN-10: 0834216574 4. R. Paul Singh and 5. Dennis R. Heldman. Introduction to Food Engineering. Academic Press, 2014. 867 pp. ISBN: 978-0-12-398530-9

Дополнительная литература

1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food, 2019. 288 p. Oxford University press. ISBN 978-0-19-068769-4
2. Prabhat K. Nema Drying Technologies For Foods: Fundamentals and Applications, NIPA, 2015
3. Jan, Safia. Elements of Food Science NIPA, 2013. 238 pp. ISBN9789381450246
4. Dairy processing: improving quality / Cambridge: Woodhead publishing Limited ; CRC Press, 2003. 532 pp. ISBN-13: 978-1855736764

Периодика и другие источники информации

1. International Journal of Food Science and Technology https://onlinelibrary.wiley.com/journal/13652621 [skatīts: 05.01.2024.]
2. Journal of food, agriculture and environment: science and technology. Helsinki, Finland: WFL Publisher www.wflpublisher.com/Journal [skatīts: 05.01.2024.] 3. 3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 05.01.2024.]