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Trattamento termico effettuato a una temperatura minore di 100 gradi centigradi, per un tempo breve, seguito da un rapido raffreddamento delle confezioni, idoneo ad assicurare la distruzione dei microrganismi che possono alterare il prodotto, senza alterare la composizione e le qualità del prodotto alimentare.
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This week on OHIS
MADRID, SPAIN / 02.07.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The evidence supporting the health benefits of extra virgin olive oil (EVOO) continues to...
The IOC Leads Key Discussions on International Olive Oil Standards in the United States
The International Olive Council (IOC), in partnership with The Culinary Institute of America (CIA), held a high-level scientific and regulatory meeting today under the theme “Olive Oil and the World Table: Dialogues on the...
This week on OHIS
MADRID, SPAIN / 26.06.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet has long been associated with a reduced risk of noncommunicable...
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