PROCESS FOR TREATING MUSTARD SEEDS, USE OF THE THUS TREATED MUSTARD SEEDS AND MUSTARD CONDIMENT PASTE MADE FROM SUCH SEEDS

摘要

the disclosed process is characterized in that the mustard seeds are exposed to the micro waves in conditions that inhibit or alter the enzymes responsible for the degradation condimen allyl isothiocyanate (mustardt tor. at the same time, exposure to micro waves causes the capacity of mustard seeds to germinate to be considerably slowed down or inhibited.