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A METHOD OF PREPARING AN EDIBLE OIL PRODUCT HAVING AN INCREASED SHELF LIFE AND THE EDIBLE OIL PRODUCT THEREBY OBTAINED.
A METHOD OF PREPARING AN EDIBLE OIL PRODUCT HAVING AN INCREASED SHELF LIFE AND THE EDIBLE OIL PRODUCT THEREBY OBTAINED.
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机译:一种具有增加的货架寿命的食用油产品的制备方法,从而获得了食用油产品。
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摘要
The invention relates to a method of preparing an edible oil product, particularly extra virgin olive oil, comprising inserting a predetermined number of whole olives into a given volume of the edible oil, the whole olives having a polyphenolic content ranging from 1 to 5 % of polyphenols on the total weight of the olives, wherein the whole olives, before being introduced into the edible oil, are subjected to irradiation with ionizing radiations at an absorbed dose comprised within the range of from 2.5 to 15 kgray.
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