Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 15
( 1994 ) studied diacetyl ' s partition coefficient and growth inhibition in a water -
in - oil emulsion . Partitioning was investigated by dissolving diacetyl in water ( 0 .
18 to 0 . 25 mM ) combined with an equal volume of vegetable oil , mixing for 1 ...
( 1994 ) studied diacetyl ' s partition coefficient and growth inhibition in a water -
in - oil emulsion . Partitioning was investigated by dissolving diacetyl in water ( 0 .
18 to 0 . 25 mM ) combined with an equal volume of vegetable oil , mixing for 1 ...
Page 17
In a cloud emulsion flavor release study , Carey et al . ( 2002 ) reported no
significant difference between aroma compound volatility in solid trilaurin or
liquid tricaprylin systems . The presence of only 0 . 5 g lipid per kg of liquid cloud
emulsion ...
In a cloud emulsion flavor release study , Carey et al . ( 2002 ) reported no
significant difference between aroma compound volatility in solid trilaurin or
liquid tricaprylin systems . The presence of only 0 . 5 g lipid per kg of liquid cloud
emulsion ...
Page 71
4 . 6 Research needs This study focused on the impact of milk fat on partitioning
and its possible role in substrate availability . Differences in a bulk phase of fat
versus a fat emulsion with a milk fat membrane should be considered , however ...
4 . 6 Research needs This study focused on the impact of milk fat on partitioning
and its possible role in substrate availability . Differences in a bulk phase of fat
versus a fat emulsion with a milk fat membrane should be considered , however ...
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Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved acid 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 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 Log Kmw 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning