id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-565	AVRAMIUC, Marcel	STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT	2018	6	.pdf	application/pdf	3251	218	62	Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVII, Issue 1 – 2018 Marcel AVRAMIUC, Study on total phenolic content in some romanian forest mushroom species, before and after heat treatment, Food and Environment Safety, Volume XVII, Issue 1 – 2018, pag. 97 - 102 100 Table 2 TPC mean values raising percent in mushroom heated samples, compared to raw material Samples (Species) TPC raising percents Boiled (30 min.)* The experiment consisted in mushrooms thermal processing (boiling for 30 and 60 minutes, and roasting for 10 minutes at 160°C), followed by the analysis of Total Phenolic Content (TPC) which values were compared to the ones obtained from raw samples.	cache/fens-565.pdf	txt/fens-565.txt