| Titre du cours | |
| Code du cours | PārZ4015 |
| Crédits (ECTS) | 2.25 |
| La quantité totale d'heures en classe | 60.75 |
| Nombre de conferences | 8 |
| Nombre des travaux du laboratoire | 16 |
| La quantitē d'heures de travail autonome d'un ētudiant | 36 |
| Date de l'approbation du cours | 13/04/2021 |
| Auteurs du cours | |
| , Solvita Kampuse |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Le cours remplacé | |
| PārZB012 [GPARB012] |
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| Manuels | |
| 1.Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija /[galvenā redaktore Evita Straumīte]; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Jelgava: LLU, 2012., 280 lpp.
2.Vaclavik, Vickie A. Essentials of food science / 3rd ed. New York: Springer, c 2008., 571 p. 3.Processing fruits: science and technology. Ed. by Barret D. M., Somogyi L. P., Ramaswamy H. CRC Press LLC, 2005, 841 p. 4.Processing Vegetables: science and technologies. Ed by D.S. Smith, I.N. Cash et al. Lancaster; Barsel: Technomic Publishing Company, Inc., 1997. 434 p. (Ir LLU FB 1 eks.) |
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| Ouvrages supplémentaires | |
| 1.Bioactive compounds in foods. Edited by J.Gilbert, H. Z. Şenyuva. Oxford: Blackwell Publishing, 2008. 409 p. ( Ir LLU FB 1 eks.)
2.400 augļi un ogas Latvijā mūsdienu augļudārzā. Sastād: I.Birulis. Rīga: Lauku Avīzes izd., 2008. 237 lpp. (Ir LLU FB 3 eks.) 3.Improving the health-promoting properties of fruit and vegetable products. Ed. by F.A.Tomas-barberan, M.I. Gil. Woodhead Publishing Limited, 2008. 560 p. 4.Advances in Fresh-cut Fruits and Vegetables Processing. Ed. By Martin-Belloso O., Soliva-Fortuni R., Taylor&Francis group, 2011, 410 p. |
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| Périodiques et d`autres ressources d`information | |
| Food Science and Technology Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilni teksti Science Direct datubāzē.
Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx Interneta avoti – atslēgas vārdi: fruits, vegetables, chemical composition, processing technologies, fresh-cut produce, fermentation, pickled vegetables, tomato processing, drying methods. |
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