Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
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Page 14
Rekker and Mannhold (1992) made extensions to their fragmental constant
models to accommodate differences for an aliphatic hydrocarbon (Log KAHc)
lipid phase. For example, 1-butanol has a Log KMIC of -0.83. Unlike the 1-
octanol ...
Rekker and Mannhold (1992) made extensions to their fragmental constant
models to accommodate differences for an aliphatic hydrocarbon (Log KAHc)
lipid phase. For example, 1-butanol has a Log KMIC of -0.83. Unlike the 1-
octanol ...
Page 17
Maier (1975) reported that solid lipids (e.g. trilaurin) can sorb compounds,
however much less so than liquid lipids (e.g. tributyrin). Liquid lipids sorb aroma
compounds at a rate corresponding to Fick's law of diffusion, which states that the
...
Maier (1975) reported that solid lipids (e.g. trilaurin) can sorb compounds,
however much less so than liquid lipids (e.g. tributyrin). Liquid lipids sorb aroma
compounds at a rate corresponding to Fick's law of diffusion, which states that the
...
Page 22
The milk fat globule membrane is a combination of protein and lipids derived
from cellular membranes during milk synthesis (Walstra et al., 1999). In milk, milk
fat globule membranes prevent coalescence of fat globules and protect fats from
...
The milk fat globule membrane is a combination of protein and lipids derived
from cellular membranes during milk synthesis (Walstra et al., 1999). In milk, milk
fat globule membranes prevent coalescence of fat globules and protect fats from
...
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Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
3 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone adsorption analysis anhydrous milk fat ANOVA aqueous phase aroma compounds butyrate calculated Cheddar Cheddar cheese crystal determined 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 forming flavor release heptanol impact influenced by temperature injection standard interactions interface 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 partition vial partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies Peak Area Ratio phase volume polar proteins samples Sangster saturated 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
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 |