Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 17
... 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 the diffusion rate is inversely proportional to the ...
... 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 the diffusion rate is inversely proportional to the ...
Page 27
... compounds . 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 ...
... compounds . 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 ...
Page 30
... compounds in fat containing foods . Individual particles of a food product ( e.g. salts , proteins and carbohydrates as well as their degradation products ) may exist dissolved within the lipid or aqueous phase . Particles may also ...
... compounds in fat containing foods . Individual particles of a food product ( e.g. salts , proteins and carbohydrates as well as their degradation products ) may exist dissolved within the lipid or aqueous phase . Particles may also ...
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