Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 18
Page 18
This binding has been shown to 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 ...
This binding has been shown to 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 ...
Page 29
of research suggested by Wijesundera and Drury ( 1999 ) was the impact of interfacial effects associated with the lipid - aqueous phase interface . Although the experiment was designed to use fats of similar melting point , significant ...
of research suggested by Wijesundera and Drury ( 1999 ) was the impact of interfacial effects associated with the lipid - aqueous phase interface . Although the experiment was designed to use fats of similar melting point , significant ...
Page 71
If ripening occurs within one of the crystallization peaks , slight fluctuations in temperature will promote continuous rearrangement and polymorphism of crystal structures , which may impact substrate availability in an inconsistent ...
If ripening occurs within one of the crystallization peaks , slight fluctuations in temperature will promote continuous rearrangement and polymorphism of crystal structures , which may impact substrate availability in an inconsistent ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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-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 error ethanol evidence 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |