Kurs-Code PārZ6001
Kreditpunkte 2
Stundenzahl insgesamt (im Auditorium)80
Vorlesungen (Stundenzahl)16
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge8
Selbststandige Arbeit des Studenten (Stunden)56
Bestätigt am (Datum)12.10.2011
Kurs ausgearbeitet von (Lehrkraft)
Inga Ciproviča
Vorkenntnisse
Ķīmi5006,
PārZ5034,
Zur einfŅhrenden LektŅre empfohlen
1. Ozola L. Pārtikas piedevas. - Rīga: NEO, 2003. - 112 lpp.
2. Natural food additives, ingredients and flavourings / edited by David Baines and Richard Seal. Oxford; Philadelphia, PA: Woodhead Pub., 2012. - 460 p.
3. Food Additives/ edited by A.Branen, P.Davidson, S.Salminen, J. Thorgate III - 2nd ed., rev. and expanded. - New York, Basel: Marcel Decker, Inc., 2002. - 938 p.
4. Sweeteners. Leatherhead: Leatherhead Publishing; Oxford: Blackwell Publishing, 2007., 304 p.
5. Sweeteners. Leatherhead: Leatherhead Publishing; Oxford: Blackwell Publishing, 2007., 304 p.
Weiterfuhrende Literatur
6. Food Colorants. Chemical and Functional Properties. Edited by C.Socaciu. Boca Raton: CRC Press, 2008. – 633 p.
7. Natural colourants: Science and technology/edited by G.Lauro, F.Francis. - New York; Marcel Dekker, Inc., 2000. - 336 p.
8. Food chemistry/ edited by H.D. Belitz, W. Grosch, P. Schieberle. Berlin: Springer, 2009., 1070 p.
Zur LektŅre vorgeschlagene Zeitschriften
www.efsa.europa.eu
http://www.who.int/foodsafety/chem/jecfa/en
http://eur-lex.europa.eu/homepage.html?locale=lv
https://ec.europa.eu/food/safety_en
https://www.zm.gov.lv/partika/ https://www.zm.gov.lv/partikas-un-veterinarais-dienests/statiskas-lapas/normativie-akti?nid=2092