id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-917	PROCOPEȚ, Ovidiu; OROIAN, Mircea	CHANGES IN TEXTURE PROFILE OF AMARANTH SEEDS SUBJECTED TO SOUS VIDE TREATMENT	2022	10	.pdf	application/pdf	4340	178	54	4. 3D evolution of hardness of amaranth seed submitted to sous-vide treatment Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XXI, Issue 3 – 2022 Ovidiu PROCOPEȚ, Mircea OROIAN, Changes in texture profile of amaranth seeds subjected to sous vide treatment, Food and Environment Safety, Issue 3 – 2022, pag.247 -256 255 Fig. In addition to this fact, the use of sous-vide technology generates some improvements in terms of color and flavor Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XXI, Issue 3 – 2022 Ovidiu PROCOPEȚ, Mircea OROIAN, Changes in texture profile of amaranth seeds subjected to sous vide treatment, Food and Environment Safety, Issue 3 – 2022, pag.247 -256 248 retention, but also the reduction of the deterioration of proteins, lipids, vitamins, and other compounds that are sensitive to high temperatures [6].	cache/fens-917.pdf	txt/fens-917.txt