Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 28
There is a need to understand flavor development in reduced fat foods and to improve their flavor to address growing obesity concerns ( Stewart - Knox et al . , 2003 ) . Reports of the flavor of cheese made from alternative fat sources ...
There is a need to understand flavor development in reduced fat foods and to improve their flavor to address growing obesity concerns ( Stewart - Knox et al . , 2003 ) . Reports of the flavor of cheese made from alternative fat sources ...
Page 33
This work is intended to improve understanding of partitioning as a control factor in flavor development and uncover possible flavor development control mechanisms for cheese . Toward this goal , several research objectives were defined ...
This work is intended to improve understanding of partitioning as a control factor in flavor development and uncover possible flavor development control mechanisms for cheese . Toward this goal , several research objectives were defined ...
Page 58
To further improve precision , controls were prepared with the same solution and handled exactly the same as test ... These methods improved repeatability , however ethanol results at low temperatures still show excessive variation .
To further improve precision , controls were prepared with the same solution and handled exactly the same as test ... These methods improved repeatability , however ethanol results at low temperatures still show excessive variation .
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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 |