METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS

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专利权人:

CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS

发明人:

GANDUL ROJAS, Beatriz,VERGARA DOMÍNGUEZ, Honorio,GALLARDO GUERRERO, Mª Lourdes

申请号：

WO2018ES70340

公开号：

WO2018202932(A1)

申请日:

2018.05.04

申请国别(地区):

世界知识产权组织国际局

年份:

2018

代理人:

摘要：

The present invention relates to a method that allows organoleptic properties, especially colour, to be optimised in vegetable products containing chlorophyllous pigments, the method comprising a pheophytinisation treatment of the vegetable products, a treatment with a solution with a pH greater than 5, and a treatment with at least one divalent metal compound.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/