Low melting mixtures: Neoteric green solvents for flavor formulation
Miriana Kfoury, François‐Xavier Legrand, Steven Ruellan, Sophie Fourmentin
Topics & Concepts
Lactic acidChemistryDifferential scanning calorimetryDilutionIsothermal titration calorimetryRheologyMaltodextrinFlavorTitrationAdsorptionFood chemistryChromatographyChemical engineeringOrganic chemistryGreen chemistryFood scienceSupramolecular chemistryMaterials scienceSpray dryingMoleculeBiochemistryThermodynamicsBacteriaGeneticsEngineeringPhysicsComposite materialBiologyMicroencapsulation and Drying ProcessesNanocomposite Films for Food PackagingProbiotics and Fermented Foods