Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 17
Liquid lipids sorb aroma compounds at a rate corresponding to Fick's law of diffusion , which states that the ... Sorption for solid lipids reached the maximum much quicker than liquids , suggesting that sorption was limited to surface ...
Liquid lipids sorb aroma compounds at a rate corresponding to Fick's law of diffusion , which states that the ... Sorption for solid lipids reached the maximum much quicker than liquids , suggesting that sorption was limited to surface ...
Page 25
The liquid phase of milk fat may be present as free liquid , liquid adsorbed onto fat crystals or liquid that is incorporated into crystals . The functionality of these three conditions will vary and hence the dissolution strength of ...
The liquid phase of milk fat may be present as free liquid , liquid adsorbed onto fat crystals or liquid that is incorporated into crystals . The functionality of these three conditions will vary and hence the dissolution strength of ...
Page 66
Crystal formation generally excludes impurities into the liquid phase ; however , crystal aggregates can form a three dimensional network with liquid fat held in the network a ( Marangoni and Hartel , 1998 ) . A portion of the entrapped ...
Crystal formation generally excludes impurities into the liquid phase ; however , crystal aggregates can form a three dimensional network with liquid fat held in the network a ( Marangoni and Hartel , 1998 ) . A portion of the entrapped ...
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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-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 error ethanol evidence 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning