Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 9
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-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