Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 15
... cell . Passage out of the cell is impeded by unfavorable passage through the cell membrane . Compartmentalization allows cells to maintain control over a number of substances involved in metabolism ( Mead et al . , 1986 ) . Changes to ...
... cell . Passage out of the cell is impeded by unfavorable passage through the cell membrane . Compartmentalization allows cells to maintain control over a number of substances involved in metabolism ( Mead et al . , 1986 ) . Changes to ...
Page 22
... cell membranes and this would likely extend to milk fat globule membranes . In a study where the equilibrium , rather than the kinetics of partitioning is investigated , a disregard of emulsifier layer effects should simplify the study ...
... cell membranes and this would likely extend to milk fat globule membranes . In a study where the equilibrium , rather than the kinetics of partitioning is investigated , a disregard of emulsifier layer effects should simplify the study ...
Page 29
... cell lysis , it is known that alcohol's presence has an influence on ester formation ( Bills et al . , 1965 ) . 2.8 Impact of partitioning on flavor development in cheese Milk fat is a source of free fatty acids and precursors for ...
... cell lysis , it is known that alcohol's presence has an influence on ester formation ( Bills et al . , 1965 ) . 2.8 Impact of partitioning on flavor development in cheese Milk fat is a source of free fatty acids and precursors for ...
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 KMW Log P values measured Log 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