Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 5
... and water , at equilibrium the free energy of each component is identical in both phases . The difference in concentration of the solvents in the opposite phase is dependent on entropy and enthalpy conditions . For example , at 25 ° 5.
... and water , at equilibrium the free energy of each component is identical in both phases . The difference in concentration of the solvents in the opposite phase is dependent on entropy and enthalpy conditions . For example , at 25 ° 5.
Page 30
... components ( Kilara , 1995 ) . Diffusion can be limited by the interactions of the various food components . Surfactants may play a role in substrate availability , as they can solubilize nonpolar compounds into the aqueous phase ...
... components ( Kilara , 1995 ) . Diffusion can be limited by the interactions of the various food components . Surfactants may play a role in substrate availability , as they can solubilize nonpolar compounds into the aqueous phase ...
Page 116
... component partitioning in low water content amorphous carbohydrates and their potential impact on encapsulation of flavors . Journal of Agricultural and Food Chemistry . 48 : 395-399 . Gurr , M.I. and P. Walstra . 1989. Fat content of ...
... component partitioning in low water content amorphous carbohydrates and their potential impact on encapsulation of flavors . Journal of Agricultural and Food Chemistry . 48 : 395-399 . Gurr , M.I. and P. Walstra . 1989. Fat content of ...
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