Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products
Black Périgord truffle is highly appreciated for its unique aroma, however, its seasonal perishability restricts its year-round availability. To extend the availability of the natural truffle aroma throughout the year, this thesis aimed to explore the potential of extraction and encapsulation techni...
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| Format: | Thesis |
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Curtin University
2022
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| Online Access: | http://hdl.handle.net/20.500.11937/89301 |