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dc.contributor.authorPhong, Win Nee
dc.contributor.supervisorRanil Cooreyen_US
dc.contributor.supervisorAlan Payneen_US
dc.date.accessioned2022-09-09T04:07:15Z
dc.date.available2022-09-09T04:07:15Z
dc.date.issued2022en_US
dc.identifier.urihttp://hdl.handle.net/20.500.11937/89301
dc.description.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.

en_US
dc.publisherCurtin Universityen_US
dc.titleExtraction, Encapsulation, and Evaluation of Volatile Compounds from Black Périgord Truffle (Tuber melanosporum) for Innovative Value-added Productsen_US
dc.typeThesisen_US
dcterms.educationLevelPhDen_US
curtin.departmentSchool of Molecular and Life Sciencesen_US
curtin.accessStatusFulltext not availableen_US
curtin.facultyScience and Engineeringen_US
curtin.contributor.orcidPhong, Win Nee [0000-0001-6440-0132]en_US
dc.date.embargoEnd2024-09-07


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