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-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