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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| 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 |