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 16
... factor for microbial activity was demonstrated . However , the authors noted that results would vary in a real food ... Factors including solidified lipids , surface active emulsifiers , reversible and non - reversible binding ...
... factor for microbial activity was demonstrated . However , the authors noted that results would vary in a real food ... Factors including solidified lipids , surface active emulsifiers , reversible and non - reversible binding ...
Page 33
... factor in flavor development and uncover possible flavor development control mechanisms for cheese . Toward this ... factors that affect the rate to reach equilibrium conditions , 3 ) measurement of 1 - octanol and water partitioning as ...
... factor in flavor development and uncover possible flavor development control mechanisms for cheese . Toward this ... factors that affect the rate to reach equilibrium conditions , 3 ) measurement of 1 - octanol and water partitioning as ...
Page 93
Daniel P. Berg. Chapter 5 Conclusions This research explored the factors of how partitioning of n - chain alcohols ... factor in flavor development and uncover possible flavor development control mechanisms for cheese . To this goal ...
Daniel P. Berg. Chapter 5 Conclusions This research explored the factors of how partitioning of n - chain alcohols ... factor in flavor development and uncover possible flavor development control mechanisms for cheese . To this goal ...
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