Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 18
... level of dispersion did not influence the volatility of ethyl butanoate . Increasing the liquid - liquid surface area from ... levels as low as 1 % oil , the impact of binding is minimal in comparison to lipid interactions ( Seuvre et al ...
... level of dispersion did not influence the volatility of ethyl butanoate . Increasing the liquid - liquid surface area from ... levels as low as 1 % oil , the impact of binding is minimal in comparison to lipid interactions ( Seuvre et al ...
Page 60
... level of liquid milk fat available for solvation , or 3 ) the experimental design does not fully capture the ... levels of solid milk fat will have some effect on substrate availability in actual food systems . The weaker network ...
... level of liquid milk fat available for solvation , or 3 ) the experimental design does not fully capture the ... levels of solid milk fat will have some effect on substrate availability in actual food systems . The weaker network ...
Page 70
... levels of hydrophobic compounds . 4.4 Differential scanning calorimetry of milk fat Deviations in partitioning ... level plotting of heat flow versus temperature is seen when there is no change in heat capacity . Peaks indicate a phase ...
... levels of hydrophobic compounds . 4.4 Differential scanning calorimetry of milk fat Deviations in partitioning ... level plotting of heat flow versus temperature is seen when there is no change in heat capacity . Peaks indicate a phase ...
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