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-heptanol 1-octanol and water 1-propanol according acetone achieved 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 et al 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 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