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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201105543UpriorityCriticalpatent/UA65479U/en
Publication of UA65479UpublicationCriticalpatent/UA65479U/en
A method for extracting spice substances of raw vegetable material includes chopping the raw vegetable material, carrying out vacuum evaporation. Medicinal-aromatic herbs are used as a raw material. Infusing is carried out with a water-alcohol solution of the strength less than or equal to 40 volume % of the alcohol. After the extraction mechanical unloading and biological treatment of wastes are used.
UAU201105543U2011-04-292011-04-29Method for extracting spice substances of raw vegetable material
UA65479U
(en)
Process for the colouring of treated or non-treated creen olive druit and products thereof with use of aqueous solutions composed of natural chlorophyll, chlorophylline and copper chlorophylline salts