Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
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Page 28
... difference in resultant flavors was due to a change in flavors produced or a change in how flavors are released during consumption . There is a need to understand flavor development in reduced fat foods and to improve their flavor to ...
... difference in resultant flavors was due to a change in flavors produced or a change in how flavors are released during consumption . There is a need to understand flavor development in reduced fat foods and to improve their flavor to ...
Page 94
... difference between Log P and Log Kмw was found , although similar trends were present . This difference translates to a ten - fold difference in concentration ratios . Milk fat is a weaker solvent for alcohols than 1 - octanol ...
... difference between Log P and Log Kмw was found , although similar trends were present . This difference translates to a ten - fold difference in concentration ratios . Milk fat is a weaker solvent for alcohols than 1 - octanol ...
Page 104
... or systems at different temperatures , as these had apparent differences in variance . Significant difference in means was determined by Fisher's Least Significant Difference ( LSD ) according to formula ( 6.2 ) . 2 LSD = TN - k , a / 2 ...
... or systems at different temperatures , as these had apparent differences in variance . Significant difference in means was determined by Fisher's Least Significant Difference ( LSD ) according to formula ( 6.2 ) . 2 LSD = TN - k , a / 2 ...
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 P values measured Log method 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