Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 18
Also the level of dispersion did not influence the volatility of ethyl butanoate . ... to
impact flavor release and may influence vor substrate availability , however
studies have shown that at levels as low as 1 % oil , the impact of binding is
minimal ...
Also the level of dispersion did not influence the volatility of ethyl butanoate . ... to
impact flavor release and may influence vor substrate availability , however
studies have shown that at levels as low as 1 % oil , the impact of binding is
minimal ...
Page 60
Regardless , the deviation in partition results suggests that high levels of solid
milk fat will have some effect on substrate availability in actual food systems . The
weaker network of crystallized fats at 20° C may have been insufficient to extend
...
Regardless , the deviation in partition results suggests that high levels of solid
milk fat will have some effect on substrate availability in actual food systems . The
weaker network of crystallized fats at 20° C may have been insufficient to extend
...
Page 70
A level plotting of heat flow versus temperature is seen when there is no change
in heat capacity . Peaks indicate a phase transition ( melting or crystallizing ) .
Mean onsets and peaks of the DSC analysis are in Table 4 . 6 . Although milk fat
...
A level plotting of heat flow versus temperature is seen when there is no change
in heat capacity . Peaks indicate a phase transition ( melting or crystallizing ) .
Mean onsets and peaks of the DSC analysis are in Table 4 . 6 . Although milk fat
...
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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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values 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 |