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
... impact flavor release and may influence substrate availability , however studies have shown that at levels as low as 1 % oil , the impact of binding is minimal in comparison to lipid interactions ( Seuvre et al . , 2000 ; Roberts et al ...
... impact flavor release and may influence substrate availability , however studies have shown that at levels as low as 1 % oil , the impact of binding is minimal in comparison to lipid interactions ( Seuvre et al . , 2000 ; Roberts et al ...
Page 29
... impact of interfacial effects associated with the lipid - aqueous phase interface . Although the experiment was designed to use fats of similar melting point , significant differences exist between the solid fat content temperature ...
... impact of interfacial effects associated with the lipid - aqueous phase interface . Although the experiment was designed to use fats of similar melting point , significant differences exist between the solid fat content temperature ...
Page 71
... impact substrate availability in an inconsistent manner ( Walstra et al . , 1999 ) . 4.5 Solid fat content Experimentally determined solid fat content of the study's anhydrous milk fat and published typical solid fat contents ( as ...
... impact substrate availability in an inconsistent manner ( Walstra et al . , 1999 ) . 4.5 Solid fat content Experimentally determined solid fat content of the study's anhydrous milk fat and published typical solid fat contents ( as ...
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