Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 18
... effect in lipid free systems , however with a constant level of lipids , the type , amount or particle size ( surface area ) of emulsifiers did not have any significant impact on flavor release . In flavor release studies , mass ...
... effect in lipid free systems , however with a constant level of lipids , the type , amount or particle size ( surface area ) of emulsifiers did not have any significant impact on flavor release . In flavor release studies , mass ...
Page 23
... effect of binding from proteins was minimized . Studies by Roberts and Pollien ( 2000 ) also found that fat overrides the retention effects of proteins . The effect of fat solidification has been shown on the distribution of compounds ...
... effect of binding from proteins was minimized . Studies by Roberts and Pollien ( 2000 ) also found that fat overrides the retention effects of proteins . The effect of fat solidification has been shown on the distribution of compounds ...
Page 32
... effect of changes on partitioning and the resulting effects on flavor formation . Carefully planned studies are needed to establish how partitioning can effect flavor development . Separation of direct partitioning effects from indirect ...
... effect of changes on partitioning and the resulting effects on flavor formation . Carefully planned studies are needed to establish how partitioning can effect flavor development . Separation of direct partitioning effects from indirect ...
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