| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Titre du cours | |
| Code du cours | PārZ3015 |
| Crédits (ECTS) | 5.25 |
| La quantité totale d'heures en classe | 141.75 |
| Nombre de conferences | 24 |
| Nombre des travaux du laboratoire | 32 |
| La quantitē d'heures de travail autonome d'un ētudiant | 84 |
| Date de l'approbation du cours | 13/04/2021 |
| Auteurs du cours | |
| , Dace Kļava , Daiga Kunkulberga |
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| Connaissances de base | |
| Ķīmi4005, PārZ1003, PārZ3008, PārZ3011, Z003596, |
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| Le cours remplacé | |
| PārZB007 [GPARB007] |
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| Manuels | |
| 1.Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Latvijas Lauksaimniecības universitāte. Rīga: RTU izdevniecība, 2010. 289 lpp. ISBN 9789984322339
2. Ауэрман Л. Я. Технология хлебопекарного производства. 9-е изд., перераб. и доп. Москва: Пищевая промышленность, 2003. 416 c. 3. Handbook of cereal science and technology / edited by Karel Kulp, Joseph G. Ponte, Jr. New York :Basel : Marcel Dekker, 2000. IX, 790 p. : ill. Food science and technology ; 99 . ISBN 0824782941 4.Augkopība. Ruža A. red. Jelgava: Latvijas Lauksaimniecības universitāte, 2004. 374 lpp. ISBN 9984596729 5.Breadmaking : improving quality / edited by Stanley P. Cauvain. 2nd ed. Cambridge ;Philadelphia, PA : Woodhead Pub., 2012. xxviii, 802 lpp. : il., tab., diagr. ; 24 cm. Woodhead publishing series in food science, technology and nutrition ; no. 229 . ISBN 9780857090607 |
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| Ouvrages supplémentaires | |
| 1. Kunkulberga D., Ruža A. Kviešu un rudzu graudu uzturvērtība un izmantošana maizes ražošanā. Jelgava: Latvijas Lauksaimniecības universitāte, 2008. 55 lpp. ISBN 9789984784380.
2. Encyclopedia of Food Sciences and Nutrition. Editor-in-chief B.Caballero; L.C.Trugo editors , P.M. Finglas 2nd ed. Amsterdam, etc.: Academic Press, 2003. 10 vol. ISBN 012227055X. 3. Frozen and Refrigerated Doughs and Batters. Edited by K.Kulp, K.Lorenz, J. Bruemmer. St.Paul, Minnesota: American Association of Cereal Chemists, 1995. 280 p. ISBN 0913250880 4. Khalil Khan, Wheat Wheat: Chemistry and Technology, 4th Edition , St.Paul, Minnesota: American Association of Cereal Chemists 2009 eBook ISBN: 9780128104545 5. Peter R Shewry Steven E Ullrich, Barley: Chemistry and Technology, St.Paul, Minnesota: American Association of Cereal Chemists, 2016 eBook ISBN: 9780128123690 6. Francis Webster Oats: Chemistry and Technology 2nd Edition, St.Paul, Minnesota: American Association of Cereal Chemists 2011 eBook ISBN: 9780128104521 7. Kaisa Poutanen Per Åman Rye and Health 1st Edition, St.Paul, Minnesota: American Association of Cereal Chemists 2016 eBook ISBN: 9780128122884 8. Weibiao Zhou, Y. H. Hui Bakery Products Science and Technology, 2nd Edition , John Wiley & Sons, Ltd. 2014 ISBN: 978-1-118-79207-0 Online ISBN:9781118792001 9. B R Hamaker Technology of Functional Cereal Products 1st Edition, Woodhead Publishing, 2007, 568p. Hardcover ISBN: 9781845691776 eBook ISBN: 9781845693886 10. Wang, Jing, Sun, Baoguo, Cao, RongTsao (Eds.)Bioactive Factors and Processing Technology for Cereal Foods, Springer Singapore, 2019, 259p. ISBN 978-981-13-6167-8 eBook ISBN 978-981-13-6167-8 |
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| Périodiques et d`autres ressources d`information | |
| 1.AS Rīgas dzirnavnieks
https://rigas-dzirnavnieks.lv/ 2.AS Dobeles dzirnavnieks https://dzirnavnieks.lv/ https://www.youtube.com/channel/UCySwb_NzELSZGoctkuV5NTA 3.Latvijas maiznieku biedrība https://www.youtube.com/channel/UCSNPktXItMnHub8MT6XXo1Q/featured 4.Ltd Buhler group https://www.buhlergroup.com/content/buhlergroup/global/en/homepage.html https://www.youtube.com/user/BuhlerGroup 5.Ltd Puratos https://www.puratos.com/ https://www.youtube.com/user/PuratosGroup |
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