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 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-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