Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 25
... crystals or liquid that is incorporated into crystals . The functionality of these three conditions will vary and ... crystal formation compared to pure triacylglycerols ( Marangoni & Hartel , 1998 ) . A greater understanding of the ...
... crystals or liquid that is incorporated into crystals . The functionality of these three conditions will vary and ... crystal formation compared to pure triacylglycerols ( Marangoni & Hartel , 1998 ) . A greater understanding of the ...
Page 66
Daniel P. Berg. Crystal formation generally excludes impurities into the liquid phase ; however , crystal aggregates can form a three dimensional network with liquid fat held in the network ( Marangoni and Hartel , 1998 ) . A portion of ...
Daniel P. Berg. Crystal formation generally excludes impurities into the liquid phase ; however , crystal aggregates can form a three dimensional network with liquid fat held in the network ( Marangoni and Hartel , 1998 ) . A portion of ...
Page 71
... crystal structures , which may impact substrate availability in an inconsistent manner ( Walstra et al . , 1999 ) . 4.5 Solid fat content Experimentally determined solid fat content of the study's anhydrous milk fat and published ...
... crystal structures , which may impact substrate availability in an inconsistent manner ( Walstra et al . , 1999 ) . 4.5 Solid fat content Experimentally determined solid fat content of the study's anhydrous milk fat and published ...
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