Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 17
Maier ( 1975 ) reported that solid lipids ( e.g. trilaurin ) can sorb compounds , however much less so than liquid lipids ( e.g. tributyrin ) . Liquid lipids sorb aroma compounds at a rate corresponding to Fick's law of diffusion ...
Maier ( 1975 ) reported that solid lipids ( e.g. trilaurin ) can sorb compounds , however much less so than liquid lipids ( e.g. tributyrin ) . Liquid lipids sorb aroma compounds at a rate corresponding to Fick's law of diffusion ...
Page 27
Flavor compounds are produced by the metabolism of the starter and non - starter organisms , non - microbial enzymatic activity and spontaneous reactions that convert substrates into flavor compounds ( McSweeney & Sousa , 2000 ) .
Flavor compounds are produced by the metabolism of the starter and non - starter organisms , non - microbial enzymatic activity and spontaneous reactions that convert substrates into flavor compounds ( McSweeney & Sousa , 2000 ) .
Page 30
( 1995 ) stated that the physical laws of solubility and partitioning are likely the primary controller of retention and release of compounds in fat containing foods . Individual particles of a food product ( e.g. salts , proteins and ...
( 1995 ) stated that the physical laws of solubility and partitioning are likely the primary controller of retention and release of compounds in fat containing foods . Individual particles of a food product ( e.g. salts , proteins and ...
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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 acid 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 error 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 Log Kmw 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
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |