Food Flavourings by Minimum Processing Hurdle Technology
Thai university offers technology of food flavourings that makes it possible to prolong the shelf life of food flavourings. The technology makes flavourings' aroma more durable. It is especially effecitve when applied to flavourings containing herbs and spices. Dr. Warangkana Sompongse/ Mr. Sampoche Pojjanapimol Department of Food Science and Technology Thammasat University Klong Luang District Pathumthani 12121, Thailand Tel: +(662) 5160020 Fax: +(662) 5160963 E-mail: [email protected]
Sector: Food Processing
Country: India
Area of Application: Food industry: can be applied to varieties of food and requires minimum processing.
Keywords: Food Flavourings, Food Processing, Food Industry
Advantages: Improves the quality of food and hygienic conditions.
Environmental aspects:  
Development Status: Commercial Prototype
Legal Protection:  
Technical specifications:  
Transfer Terms: Consultancy , Joint Venture , Technology Licensing
Target Countries:  
Estimated cost (US$):  
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Contact Person: UN-ESCAP/APCTT
Address: C-2 Qutab Institutional Area
City: New Delhi
Country: India
Zip/Pin Code: 110016

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