id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-913	MYKHALEVYCH, Artur; KUZMYK, Uliana	STUDY OF HEAT TREATMENT EFFECT ON THE BIOLOGICAL VALUE OF PINE NUTS KERNELS	2022	9	.pdf	application/pdf	4938	252	54	The most widely studied Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXI, Issue 3 – 2022 Artur MYKHALEVYCH, Uliana KUZMYK, Study of heat treatment effect on the biological value of pine nuts kernels, Food and Environment Safety, Volume XXI, Issue 3 – 2022, pag. 209 – 217 210 representatives of nut raw materials are peanuts, almonds, walnuts, cashews and hazelnuts The fatty fraction of pine nut kernels is characterized by a high content of polyunsaturated fatty acids, such as linoleic and linolenic [7].	cache/fens-913.pdf	txt/fens-913.txt