Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 21
... Flavor release is an additional topic of current interest in flavor research ( Roberts & Taylor , 2000 ) . These studies have shown the impact of fat and aqueous phases on flavor release kinetics in food systems under simulated eating ...
... Flavor release is an additional topic of current interest in flavor research ( Roberts & Taylor , 2000 ) . These studies have shown the impact of fat and aqueous phases on flavor release kinetics in food systems under simulated eating ...
Page 30
Daniel P. Berg. Milk fat's role in other flavor formation mechanisms is less understood . Lee et al . ( 1995 ) stated that the physical laws of solubility and partitioning are likely the primary controller of retention and release of ...
Daniel P. Berg. Milk fat's role in other flavor formation mechanisms is less understood . Lee et al . ( 1995 ) stated that the physical laws of solubility and partitioning are likely the primary controller of retention and release of ...
Page 123
... flavor release from milk - based lipid emulsions . Journal of Agricultural and Food Chemistry . 51 : 189-195 . Roberts , D.D. and A.J. Taylor . 2000. Flavor release : a rationale for its study . In Flavor Release ( Ed . D.D. Roberts and ...
... flavor release from milk - based lipid emulsions . Journal of Agricultural and Food Chemistry . 51 : 189-195 . Roberts , D.D. and A.J. Taylor . 2000. Flavor release : a rationale for its study . In Flavor Release ( Ed . D.D. Roberts and ...
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