Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 25
... kinetics of diffusion plays an important role in the availability of compounds as well as time requirements in studying a model system . Although this research is not focused on kinetic phenomena , the rate of diffusion can be estimated ...
... kinetics of diffusion plays an important role in the availability of compounds as well as time requirements in studying a model system . Although this research is not focused on kinetic phenomena , the rate of diffusion can be estimated ...
Page 61
... kinetics . Although the theoretical and observed results differ by an order of magnitude , the information provides a starting point to decipher the controlling factors in substrate availability . In relation to the distances actually ...
... kinetics . Although the theoretical and observed results differ by an order of magnitude , the information provides a starting point to decipher the controlling factors in substrate availability . In relation to the distances actually ...
Page 119
... kinetic aspects of the transport of small molecules in dispersed systems . Colloids and Surfaces B : Biointerfaces . 12 : 57-65 . Lawrence , R.C. 1967. The possible role of milk fat in the formation of Cheddar cheese flavor . New ...
... kinetic aspects of the transport of small molecules in dispersed systems . Colloids and Surfaces B : Biointerfaces . 12 : 57-65 . Lawrence , R.C. 1967. The possible role of milk fat in the formation of Cheddar cheese flavor . New ...
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 P values measured Log method 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