Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation.

This study aims to create multi-core encapsulated flavor powder (MEFP) using gelatin, gum arabic infused with pandan flavor to capture Michelia Alba D.C. flavor powder (MADFP).

Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma.

The objective of the study was to optimise the encapsulation of Michelia alba D.C. (MAD) extract using octenyl succinic anhydride (OSA) starch.

Optimisation of microencapsulation of turmeric extract for masking flavour.

The aim of this study was to evaluate the odour masking property, encapsulation efficiency and physicochemical properties of turmeric extract prepared by a binary blend of wall materials, i.e. brown rice flour (BRF) and beta-cyclodextrin (β-CD).

Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.

Plaa-som is a Thai fermented fish product for which whole fish or fish fillets are fermented with either cooked rice or steamed sticky rice, salt, and garlic. A total of 762 lactic acid bacteria (LAB) were isolated during plaa-som fermentation by culture on CaCO(3)-MRS agar plates. They were screened and grouped by amplified ribosomal DNA restriction analysis (ARDRA), giving six groups that were identified by ribosomal DNA sequencing as Lactococcus garvieae, Streptococcus bovis, Weissella cibaria, Pediococcus pentosaceus, Lactobacillus plantarum, and Lactobacillus fermentum.