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Method of removing bitterness from olive juice extract
Method of removing bitterness from olive juice extract
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机译:从橄榄汁提取物中去除苦味的方法
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摘要
Olive juice is de-bittered by raising the pH to about 9 while increasing the temperature. Under these conditions, bitter tasting compounds are hydrolyzed, and the resulting juice has both an increased hydroxytyrosol content, and is non-bitter. This extract can be further processed, or used as a component of a nutritional composition or nutritional supplement.
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