| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Hазвание курса | |
| Код курса | PārZ5010 |
| Кредитные пункты (ECTS) | 3 |
| Общее количество часов | 81 |
| Kоличество часов лекций | 6 |
| æоличество лабораторных работ | 18 |
| Количество часов самостоятельной работы студента | 57 |
| Дата утвеждения курса | 11/10/2011 |
| Разработчик курса | |
| , Ruta Galoburda , Dace Kļava |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Учебная литературa | |
| 1.Blija A., Galoburda R. Pārtikas produktu struktūrmehāniskās īpašības. Jelgava: LLU, 2008. – 88 lpp.
2.Advances in Food Rheology and Its Applications. Editor J. Ahmed, associate editors P. Ptaszek, S. Basu. Duxford: Woodhead Publishing is an imprint of Elsevier, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2017. – 497 p. 3.Food microstructure and its relationship with quality and stability / edited by S. Devahastin. Duxford, United Kingdom: Woodhead Publishing, Woodhead Publishing series in food science, technology and nutrition, 2017. – 283 p. 4.Texture in Food. Volume 1: Semi-solid Foods. Ed. by B. M. McKenna – Woodhead Publishing limited, 2003.- 425 p. 5.Texture in Food. Volume 2: Solid Foods. Ed. by D. Kilcast. – Cambridge: Woodhead Publishing, 2004. – 537 p. |
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| Дополнительная литература | |
| 1.Mezger T. G. Applied Rheology : with Joe Flow on rheology road / Thomas G. Mezger ; translation from the German version: Christiane Sprinz and Alison Green. 4th edition. Graz : Anton Paar, 2017. – 192 p.
2.Microstructure of Dairy Products. ed. by M. Mahmoud A.-R. El-Bakry, A.I Sanchez, B. M. Mehta. First edition. Hoboken, NJ: Wiley-Blakwell, 2018. – 382 p. 3.Russ J. C. Image analysis of food microstructure. Boca Raton : CRC Press, 2005. – 369 p. (e-book : PDF) 4.Ruzin S.E. Plant microtechnique and microscopy. New York Oxford, Oxford University Press, 1999. 322 p. 5.Russ J. C. Image Analysis of Food Microstructure. CRC PRESS, 2005. – 408 p. 6.Understanding and controlling the microstructure of complex foods. Ed. by D. J. McClements. CRC press - Woodhead Publishing Ltd., 2007. 772 p. 7.Bourne M. Food texture and viscosity. Food science and technology, International Series, Academic Press, 2002. – 427 p. |
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| Периодика и другие источники информации | |
| 1.Science Direct datubāze (www.sciencedirect.com)
2.Wiley Online Journals datubāze 3.Journal of Food Engineering. Published by Elsevier. http://www.sciencedirect.com/science/journal/02608774 |
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