Comparative evaluation of encapsulation using β‐cyclodextrin versus freeze‐drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma

ABSTRACT: This study aimed to develop a novel technique to retain and stabilize compounds contributing to truffle aroma by encapsulation using β‐cyclodextrin. Two experiments were conducted. In the first experiment, the key volatile profile and microbial population of products resulting from three d...

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Detalles Bibliográficos
Autores principales: Phong, Win Nee, Al‐Salami, Hani, Gibberd, Mark R., Dykes, Gary A., Payne, Alan D., Coorey, Ranil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Food Engineering, Materials Science, and Nanotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9541271/
https://www.ncbi.nlm.nih.gov/pubmed/35788997
http://dx.doi.org/10.1111/1750-3841.16241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9541271/
https://www.ncbi.nlm.nih.gov/pubmed/35788997
http://dx.doi.org/10.1111/1750-3841.16241

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