| Kurstitel | |
| Kurs-Code | PārZ5018 |
| Kreditpunkte (ECTS) | 4.5 |
| Stundenzahl insgesamt (im Auditorium) | 121.5 |
| Vorlesungen (Stundenzahl) | 16 |
| Stundenzahl fŅr Seminare und praktische Arbeitsaufträge | 12 |
| Arbeit im Labor (Stundenzahl) | 12 |
| Selbststandige Arbeit des Studenten (Stunden) | 80 |
| Bestätigt am (Datum) | 23/02/2012 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Ruta Galoburda , Evita Straumīte , Dace Kļava |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Zur einfŅhrenden LektŅre empfohlen | |
| 1. Bourne M. Food texture and viscosity / Foodscience and technology, International Series, Academic Press, 2002. 427 p.
Science Direct datubāze: http://www.sciencedirect.com/science/book/9780121190620 2. Texture in food. Edit by Brian M. McKenna / Woodhead publishing limited, 2003. 425 p. 3. Clements Mc, Julian D. Understanding and controlling the microstructure of complex foods / Woodhead Publishing Limited, 2007. 772 p. 4. Texture in Food. Volume 2: Solid Foods. Ed. by D. Kilcast. Cambridge: Woodhead Publishing, 2004. 537 p. |
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| Weiterfuhrende Literatur | |
| 1. Rosenthal J. A. Food Texture / AN Aspen Publication, 1999. 311 p. 2. Russ J. C. Image Analysis of Food Microstructure / Boca Raton: CRC PRESS, 2005. 369 p. [skatīts 11.02.2013.] Pieejams datubāzē Taylor & Francis Group CRCnetBASE (Science & Technology) LLU tīklā: http://www.crcnetbase.com/isbn/9781420038996 (E-grāmata) | |
| Zur LektŅre vorgeschlagene Zeitschriften | |
| 1. Food Research International. [tiešsaiste]. Published by Elsevier Science. ISSN: 0963-9969. [skatīts 11.02.2013.] Pieejams datubāzē Science Direct LLU tīklā: http://www.sciencedirect.com/science/journal/09639969
2. Food Quality and Preference. [tiešsaiste]. Published by Elsevier Science. ISSN: 0950-3293. [skatīts 11.02.2013.] Pieejams datubāzē Science Direct LLU tīklā: http://www.sciencedirect.com/science/journal/09503293 3. Journal of Food Engineering. [tiešsaiste]. Published by Elsevier Science. ISSN: 0260-8774 [skatīts 11.02.2013.] Pieejams datubāzē Science Direct LLU tīklā: http://www.sciencedirect.com/science/journal/02608774 |
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