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...
| Main Author: | |
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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 |
| _version_ | 1848765199536881664 |
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| author | Phong, Win Nee |
| author_facet | Phong, Win Nee |
| author_sort | Phong, Win Nee |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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 techniques to process the black truffle into a natural flavouring ingredient for food application. |
| first_indexed | 2025-11-14T11:31:27Z |
| format | Thesis |
| id | curtin-20.500.11937-89301 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:31:27Z |
| publishDate | 2022 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-893012024-11-12T02:07:18Z Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products Phong, Win Nee 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 techniques to process the black truffle into a natural flavouring ingredient for food application. 2022 Thesis http://hdl.handle.net/20.500.11937/89301 Curtin University fulltext |
| spellingShingle | Phong, Win Nee Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products |
| title | Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products |
| title_full | Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products |
| title_fullStr | Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products |
| title_full_unstemmed | Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products |
| title_short | Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products |
| title_sort | extraction, encapsulation, and evaluation of volatile compounds from black périgord truffle (tuber melanosporum) for innovative value-added products |
| url | http://hdl.handle.net/20.500.11937/89301 |