Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 18
... et al . ( 1996 ) , Carey et al . ( 2002 ) reported an emulsifier 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 ...
... et al . ( 1996 ) , Carey et al . ( 2002 ) reported an emulsifier 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 ...
Page 22
... et al . , 1974 ; Roberts , et al . , 2003 ) . The milk fat globule membrane is a combination of protein and lipids derived from cellular membranes during milk synthesis ( Walstra et al . , 1999 ) . In milk , milk fat globule membranes ...
... et al . , 1974 ; Roberts , et al . , 2003 ) . The milk fat globule membrane is a combination of protein and lipids derived from cellular membranes during milk synthesis ( Walstra et al . , 1999 ) . In milk , milk fat globule membranes ...
Page 53
... et al . , 1971 ; Sangster , 1997 ) . Table 4.3 contains the probability ( p ) of no correlation between temperature and Log P. All alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All ...
... et al . , 1971 ; Sangster , 1997 ) . Table 4.3 contains the probability ( p ) of no correlation between temperature and Log P. All alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All ...
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