Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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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 93
... components : 1 ) development of methods to verify partitioning equilibrium and agreement to previously published work , 2 ) measurement of 1 - octanol and water partitioning as influenced by temperature to understand temperature's ...
... components : 1 ) development of methods to verify partitioning equilibrium and agreement to previously published work , 2 ) measurement of 1 - octanol and water partitioning as influenced by temperature to understand temperature's ...
Page 123
... components on flavor compound volatility . In Flavor Release ( Ed . D.D. Roberts and A.J. Taylor ) . Pp . 321-332 . American Chemical Society , Washington , D.C. Roberts , D.D. , P. Pollien and B. Watzke . 2003. Experimental and ...
... components on flavor compound volatility . In Flavor Release ( Ed . D.D. Roberts and A.J. Taylor ) . Pp . 321-332 . American Chemical Society , Washington , D.C. Roberts , D.D. , P. Pollien and B. Watzke . 2003. Experimental and ...
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