Excel

Titre du cours
Code du cours	PārZ5018
Crédits (ECTS)	4.5
La quantité totale d'heures en classe	121.5
Nombre de conferences	16
Nombre de travaux pratiques et des séminaires	12
Nombre des travaux du laboratoire	12
La quantitē d'heures de travail autonome d'un ētudiant	80
Date de l'approbation du cours	23/02/2012
Auteurs du cours
, Ruta Galoburda , Evita Straumīte , Dace Kļava
6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas
Manuels
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.
Ouvrages supplémentaires
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)
Périodiques et d`autres ressources d`information
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