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    Extraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Products

    Phong WN 2022 Public 2years.pdf (4.434Mb)
    Access Status
    Open access
    Authors
    Phong, Win Nee
    Date
    2022
    Supervisor
    Ranil Coorey
    Alan Payne
    Type
    Thesis
    Award
    PhD
    
    Metadata
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    Faculty
    Science and Engineering
    School
    School of Molecular and Life Sciences
    URI
    http://hdl.handle.net/20.500.11937/89301
    Collection
    • Curtin Theses
    Abstract

    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.

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    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.