Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 17
... limited . McNulty and Karel ( 1973 ) demonstrated that n - hexanol's transfer rate out of oil decreases with increases in solid fat content , while overall partitioning into the aqueous phase increases . However , this increase is less ...
... limited . McNulty and Karel ( 1973 ) demonstrated that n - hexanol's transfer rate out of oil decreases with increases in solid fat content , while overall partitioning into the aqueous phase increases . However , this increase is less ...
Page 29
... limited reactivity of the alcohols with water and 1 - octanol , 2 ) natural presence in dairy products , 3 ) potential for involvement in aroma generating reactions ( e.g. combination with carboxylic acids to form esters ) , 4 ...
... limited reactivity of the alcohols with water and 1 - octanol , 2 ) natural presence in dairy products , 3 ) potential for involvement in aroma generating reactions ( e.g. combination with carboxylic acids to form esters ) , 4 ...
Page 64
... temperatures and 1 - propanol at 10 ° C. As explained in 3.2.1 , methods were modified to minimize variability with limited improvements . Examination of polar compound 64 Temperature dependent partitioning of alcohols in milk fat and ...
... temperatures and 1 - propanol at 10 ° C. As explained in 3.2.1 , methods were modified to minimize variability with limited improvements . Examination of polar compound 64 Temperature dependent partitioning of alcohols in milk fat and ...
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 KMW Log P values measured Log 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