Code du cours PārZ5025
Crédits 4.50
La quantité totale d'heures en classe120
Nombre de conferences20
Nombre de travaux pratiques et des séminaires8
Nombre des travaux du laboratoire20
La quantitē d'heures de travail autonome d'un ētudiant72
Date de l'approbation du cours19.02.2014
Auteurs du cours
Zanda Krūma
Mārtiņš Šabovics
Le cours remplacé
CinžM001 [GPRZM001]
Manuels
1. Flavour in food. Edited by Andrée Voilley and Patrick Etiévant. Cambridge: Woodhead Publishing; Boca Raton ; CRC Press, 2006. 451 p.
2. Flavor chemistry and technology. 2nd ed. by Gary Reineccius. CRC Press Taylor & Francis Group, USA, 2006. 465 p. Pieejama CRCnet http://www.crcnetbase.com/isbn/978-1-56676-933-4
3. Kūka P. Pārtikas produktu analīžu fizikāli ķīmiskās metodes. Jelgava: LLU, 2008. 174 lpp.
4. Fenaroli’s handbook of flavor ingredients [elektroniskais resurss] / George A. Burdock. CRC Press/Taylor & Francis Group, c2010. 2135 p.
Ouvrages supplémentaires
1. Kruma Z., Kreicbergs V. Garšaugu ēteriskās eļļas. Jelgava: LLU, 2009. 68 lpp
2. Flavor, fragrance and odor analysis. Edited by Ray Marsili. Marcel Dekker, USA, 2002. Pieejama CRCnet 2011.g. http://www.crcnetbase.com/isbn/978-1-4398-4673-52.
3. Cheese: chemistry, physics and microbiology. Edited by Patrick F.Fox et al. Amsterdam: Elsevier Academic Press, 2004. Vol.1. and 2.
4. Handbook of essential oils : science, technology, and applications / K. Hüsnü Can Baser, Gerhard Buchbauer. CRC Press Taylor & Francis Group, USA, 2010, p. 736 p. Tiešsaiste http://ttngmai.files.wordpress.com/2012/09/handbookofessentionaloil.pdf
Périodiques et d`autres ressources d`information
1. Food Chemistry. Published by Elsevier. ISSN: 0308-8146. Pilnas publikācijas Science Direct datubāzē.
2. LWT - Food Science and Technology. Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilnas publikācijas Science Direct datubāzē.
3. Phytochemistry. Published by Elsevier Science. ISSN 0031-9422. Pieejams LLU FB datubāzē Science Direct datubāzē http://www.sciencedirect.com/science/journal/00319422