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-heptanol 1-octanol and water 1-propanol according acetone achieved activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions et al ethanol evidence experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning