PT3398441T - Método para otimização de propriedades organolépticas em produtos vegetais contendo pigmentos de clorofila - Google Patents

Método para otimização de propriedades organolépticas em produtos vegetais contendo pigmentos de clorofila

Info

Publication number
PT3398441T
PT3398441T PT168813178T PT16881317T PT3398441T PT 3398441 T PT3398441 T PT 3398441T PT 168813178 T PT168813178 T PT 168813178T PT 16881317 T PT16881317 T PT 16881317T PT 3398441 T PT3398441 T PT 3398441T
Authority
PT
Portugal
Prior art keywords
optimisation
products containing
organoleptic properties
vegetable products
pigments
Prior art date
Application number
PT168813178T
Other languages
English (en)
Original Assignee
Consejo Superior De Investig Cienta­Ficas Csic
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Consejo Superior De Investig Cienta­Ficas Csic filed Critical Consejo Superior De Investig Cienta­Ficas Csic
Publication of PT3398441T publication Critical patent/PT3398441T/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
PT168813178T 2015-12-30 2016-12-29 Método para otimização de propriedades organolépticas em produtos vegetais contendo pigmentos de clorofila PT3398441T (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201531932A ES2627728B1 (es) 2015-12-30 2015-12-30 Procedimiento para la optimización de propiedades organolépticas en productos vegetales que contienen pigmentos clorofílicos

Publications (1)

Publication Number Publication Date
PT3398441T true PT3398441T (pt) 2024-07-19

Family

ID=59224837

Family Applications (1)

Application Number Title Priority Date Filing Date
PT168813178T PT3398441T (pt) 2015-12-30 2016-12-29 Método para otimização de propriedades organolépticas em produtos vegetais contendo pigmentos de clorofila

Country Status (6)

Country Link
US (1) US20190090498A1 (pt)
EP (1) EP3398441B1 (pt)
ES (1) ES2627728B1 (pt)
MA (1) MA43542A (pt)
PT (1) PT3398441T (pt)
WO (1) WO2017114994A1 (pt)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2688740B2 (es) * 2017-05-05 2019-05-24 Consejo Superior Investigacion Procedimiento para la optimizacion de propiedades organolepticas en productos vegetales que contienen pigmentos clorofilicos
CN112205467A (zh) * 2019-07-09 2021-01-12 北京同得发农产品加工有限公司 一种蔬菜预处理工艺
CN110613083B (zh) * 2019-07-25 2022-10-04 天津科技大学 绿色蔬菜固绿保鲜剂及保鲜使用方法
WO2021021601A1 (en) * 2019-07-26 2021-02-04 Safe Foods Corporation Zinc compounds in food immersion applications
PE20220483A1 (es) * 2020-09-02 2022-04-04 Frias Augusto Cesar Fernandini Proceso para la conservacion de vegetales

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4473591A (en) * 1982-12-15 1984-09-25 Continental Can Company, Inc. Process for the preservation of green color in canned vegetables
US4701330A (en) * 1986-05-12 1987-10-20 General Foods Corporation Preservation of the green color of blanched vegetables
US4840808A (en) * 1987-09-23 1989-06-20 Borden, Inc. Method of preserving color of vegetable pasta products
US5114725A (en) * 1991-01-18 1992-05-19 The Pillsbury Company Method for color preservation in canned green vegetables
US6004601A (en) * 1998-04-17 1999-12-21 Campbell Soup Company High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables
US6210729B1 (en) * 1999-04-16 2001-04-03 Beech-Nut Nutrition Corporation Green color of processed vegetables containing a water-insoluble zinc salt of a fatty acid and methods therefor
US20050276888A1 (en) * 2004-03-05 2005-12-15 Yanyun Zhao Methods for maintaining fruit color

Also Published As

Publication number Publication date
US20190090498A1 (en) 2019-03-28
WO2017114994A1 (es) 2017-07-06
MA43542A (fr) 2018-11-07
EP3398441A1 (en) 2018-11-07
ES2627728B1 (es) 2018-05-10
ES2627728A1 (es) 2017-07-31
EP3398441B1 (en) 2024-04-17
EP3398441A4 (en) 2019-06-12

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