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 , which
states that ...
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 , which
states that ...
Page 27
Breakdown of carbohydrates , fats and proteins leads to the development of
volatile and nonvolatile flavor compounds . Flavor compounds are produced by
the metabolism of the starter and non - starter organisms , non - microbial
enzymatic ...
Breakdown of carbohydrates , fats and proteins leads to the development of
volatile and nonvolatile flavor compounds . Flavor compounds are produced by
the metabolism of the starter and non - starter organisms , non - microbial
enzymatic ...
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 carbohydrates as
...
( 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 carbohydrates as
...
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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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values 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 |