Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 24
... ( Walstra et al . , 1999 ) . Milk fat crystals undergo polymorphism between a , ẞ ' and ẞ crystal structures . Partially crystallized fat is in a dynamic state , undergoing continuous rearrangement ( Walstra et al . , 1999 ) ...
... ( Walstra et al . , 1999 ) . Milk fat crystals undergo polymorphism between a , ẞ ' and ẞ crystal structures . Partially crystallized fat is in a dynamic state , undergoing continuous rearrangement ( Walstra et al . , 1999 ) ...
Page 45
... Walstra et al . ( 1999 ) , milk fat at room temperature will dissolve about 0.15 % water and at 50 ° C will dissolve 0.24 % . Likewise to the 1 - octanol procedure , a few mL of milk fat was included in a separatory funnel with HPLC ...
... Walstra et al . ( 1999 ) , milk fat at room temperature will dissolve about 0.15 % water and at 50 ° C will dissolve 0.24 % . Likewise to the 1 - octanol procedure , a few mL of milk fat was included in a separatory funnel with HPLC ...
Page 125
... Walstra , P. 2003. Physical Chemistry of Foods . Marcel Dekker , Inc. , New York , NY . Walstra , P. , T.J. Geurts , A. Noomen , 125.
... Walstra , P. 2003. Physical Chemistry of Foods . Marcel Dekker , Inc. , New York , NY . Walstra , P. , T.J. Geurts , A. Noomen , 125.
Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
4 other sections not shown
Common terms and phrases
1-butanol 1-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log P values measured Log method milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus