{"id":316,"date":"2024-06-04T16:55:21","date_gmt":"2024-06-04T16:55:21","guid":{"rendered":"https:\/\/dcb.cunbm.utcluj.ro\/?page_id=316"},"modified":"2024-06-04T17:34:57","modified_gmt":"2024-06-04T17:34:57","slug":"tematica-admitere-la-doctorat-2024-2025","status":"publish","type":"page","link":"https:\/\/dcb.cunbm.utcluj.ro\/?page_id=316","title":{"rendered":"Tematica admitere la doctorat 2024-2025"},"content":{"rendered":"\n

Prof. dr. Anca Peter<\/span><\/em><\/strong><\/p>\n\n\n\n

  1. Ambalaje active, ambalaje inteligente<\/strong><\/li>
  2. Materiale biodegradabile utilizate in ambalarea alimentelor <\/strong><\/li>
  3. Proprietati si tehnici de caracterizare a materialelor: tehnici de analiza a morfologiei, a structurii, a suprafetei, a proprietatilor de bariera impotriva gazelor, lichidelor, luminii.  <\/strong><\/li>
  4. Principii si metode de conservare a alimentelor<\/strong><\/li><\/ol>\n\n\n\n

    Bibliografie:<\/em><\/strong><\/p>\n\n\n\n

    1. A. Peter<\/strong>, A. Mihaly Cozmu\u021ba, Tendin\u021be moderne \u00een ambalarea  produselor alimentare:  aspecte teoretice \u0219i practice, Ed. U.T.Press Cluj Napoca, ISBN 978-606-737-474-2, nr. pagini 565, 2020<\/li>
    2. A. Peter, <\/strong>Bio-si Nanomateriale cu aplicabilitate in medicina, Ed. U.T.Press Cluj Napoca, ISBN  978-606-737-566-4, 200 , pagini, 2022<\/li>
    3. Anca Peter, <\/strong>Principii \u0219i metode clasice \u0219i moderne de conservare a alimentelor, Editura U.T.Press Cluj Napoca, ISBN 978-606-737-220-5, 127 p, 2017<\/li>
    4. Anca Peter<\/strong>, Virginia Danciu, Aerogeluri pe baza de TiO2<\/sub> cu aplicatii la depoluarea mediului, Editura Risoprint, Cluj-Napoca, ISBN: 978-973-53-0353-2, 158 p, 2010<\/li>
    5. Anca Peter<\/strong>, Camelia Nicula, Chimia compusilor cu functiuni multiple prezenti in alimente, Editura Risoprint Cluj Napoca, ISBN: 978-973-53-0530-7, 201 p, 2011.<\/li><\/ol>\n\n\n\n

      Prof.dr.ing. Anca Mihaly Cozmuta<\/span><\/em><\/strong><\/p>\n\n\n\n

      Utilizarea graului negru la obtinerea alimentelor functionale<\/strong><\/p>\n\n\n\n

      Bibliografie<\/em><\/strong><\/p>\n\n\n\n

      1.Anjali Sharma, Mona Yadav, Apoorv Tiwari, Usman Ali, Meena Krishania, Manju Bala, D. Mridula, Paras Sharma, Giridhar Goudar, Joy K. Roy, Umashanker Navik, Monika Garg. A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity. Journal of Cereal Science 112 (2023) 103719.<\/p>\n\n\n\n

      2.Suryakamal Biswal, B Jyotirmayee and Gyanranjan Mahalik. A Review on Usefulness and Nutritional Benefits of Black Wheat on Health System. Indian Journal of Natural, 13(72), 2022.<\/p>\n\n\n\n

      3.Subhamoy Dhua, Kshitiz Kumar, Yogesh Kumar, Lochan Singh, Vijay Singh Sharanagat. Composition, characteristics and health promising prospects of black wheat: A review. Trends in Food Science & Technology 112 (2021) 780\u2013794.<\/p>\n\n\n\n

      4.Jinli Zhang,Yan Ding, Haizhou Dong, Hanxue Hou, Xiansheng Zhang. Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties. Journal of Chemistry, 2018, Article ID 6459243.<\/p>\n\n\n\n

      5.Trust Beta, Wende Li, and Franklin B. Apea-Bah. Flour and Bread From Black, Purple, and Blue-Colored Wheats. Chapter 6. Flour and Breads and their Fortification in Health and Disease Prevention. 2019, https:\/\/doi.org\/10.1016\/B978-0-12-814639-2.00006-X.<\/p>\n\n\n\n

      6.Barbara Laddomada and Weiqun Wang. Functional Cereal. Foods for Health Benefits Genetic and\/or Processing Strategies to Enhance the Quali-Quantitative. Composition of Bioactive Components. ISSN 2304-8158) (available at: https:\/\/www.mdpi.com\/journal\/foods\/special issues\/cereal foods bioactive).<\/p>\n\n\n\n

      7.P. Dangi, N. Chaudhary, A. Paula, A. Sharmaa, I. Duttaa and R. Razdana. Pigmented Wheat: Nutrition Scenario and Health Benefits. Pigmented Cereals and Millets: Bioactive Profile and Food Applications Edited by Sneh Punia Bangar, Sajid Maqsood and Anil Kumar Siroha \u00a9 The Royal Society of Chemistry 2023, Published by the Royal Society of Chemistry, www.rsc.org.<\/p>\n\n\n\n

      Conf.dr.ing.\u00a0\u00a0Liviu Giurgiulescu<\/span><\/em><\/strong><\/p>\n\n\n\n

      1. Extragerea compu\u0219ilor biologic activi din de\u0219euri vegetale prin biotehnologii de suprafa\u021b\u0103. <\/strong><\/li>
      2. Metode de extragere a compu\u0219ilor biologic activi prin tehnologii non-degradative.<\/strong><\/li><\/ol>\n\n\n\n

        Bibliografie<\/em><\/strong><\/p>\n\n\n\n

        1. Francesco Desiderio, Samuel Szilagyi, Zsuzsanna B\u00e9kefi, G\u00e1bor Boronkay, Valentina Usenik, Biserka Mili\u00b4c, Cristina Mihali and Liviu Giurgiulescu, 2023, <\/strong>Polyphenolic and Fruit Colorimetric Analysis of Hungarian Sour Cherry Genebank Accessions<\/em>, Agriculture 2023, 13(7), 1287; https:\/\/doi.org\/10.3390\/agriculture13071287.<\/li>
        2. He, Yaqiang; Lu, Qian; Liviu, Giurgiulescu<\/strong>, 2015<\/strong>, Effects of extraction processes on the antioxidant activity of apple polyphenols, CYTA-JOURNAL OF FOOD Volume: 13 Issue: 4 Pg: 603-606 (http:\/\/www.tandfonline.com\/doi\/pdf\/10.1080\/19476337.2015.1026403)<\/li>
        3. Popa Aurel, Giurgiulescu Liviu<\/strong>, Bazele Biotehnologiilor \u00een Industria Alimentar\u0103, (2007). Ed. Universitaria, Craiova, ISBN 973-742-331-3.<\/li>
        4. Giurgiulescu Liviu<\/strong>, 2011, Utilizarea biotehnologiilor moderne la transformarea mustului de struguri in vin, Editura Universitatii de Nord Baia Mare, Romania, 2011, ISBN 978-606- 536-085-3.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

          Prof. dr. Anca Peter Ambalaje active, ambalaje inteligente Materiale biodegradabile utilizate in ambalarea alimentelor  Proprietati si tehnici de caracterizare a materialelor: tehnici de analiza a morfologiei, a structurii, a suprafetei, a proprietatilor de bariera impotriva gazelor, lichidelor, luminii.   Principii si metode de conservare a alimentelor Bibliografie: A. Peter, A. Mihaly Cozmu\u021ba, Tendin\u021be moderne \u00een ambalarea  produselor alimentare:  aspecte … <\/p>\n

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