Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 17
Maier ( 1975 ) reported that solid lipids ( e . g . trilaurin ) can sorb compounds ,
however much less so than liquid lipids ( e . g ... 5 g lipid per kg of liquid cloud
emulsion made significant reductions in headspace concentration for several ...
Maier ( 1975 ) reported that solid lipids ( e . g . trilaurin ) can sorb compounds ,
however much less so than liquid lipids ( e . g ... 5 g lipid per kg of liquid cloud
emulsion made significant reductions in headspace concentration for several ...
Page 18
diffusing into lipid phases or they may interact directly with the volatile within the
aqueous es OUS phase . In systems without any lipids , Landy et al . ( 1996 )
reported that emulsifiers ( sodium ems caseinate or sucrose stearate ) reduced
the ...
diffusing into lipid phases or they may interact directly with the volatile within the
aqueous es OUS phase . In systems without any lipids , Landy et al . ( 1996 )
reported that emulsifiers ( sodium ems caseinate or sucrose stearate ) reduced
the ...
Page 22
The milk fat globule membrane is a combination of protein and lipids derived
from cellular membranes during milk ... can replace disruptions to the membrane
so that globules always have an interface between lipid and aqueous phases .
The milk fat globule membrane is a combination of protein and lipids derived
from cellular membranes during milk ... can replace disruptions to the membrane
so that globules always have an interface between lipid and aqueous phases .
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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