Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 17
... liquid tricaprylin systems . The presence of only 0.5 g lipid per kg of liquid cloud emulsion made significant reductions in headspace concentration for several compounds . This study suggests that small amounts of fat , in solid or liquid ...
... liquid tricaprylin systems . The presence of only 0.5 g lipid per kg of liquid cloud emulsion made significant reductions in headspace concentration for several compounds . This study suggests that small amounts of fat , in solid or liquid ...
Page 25
... 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 each condition may impact partitioning phenomena ...
... 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 each condition may impact partitioning phenomena ...
Page 66
... liquid fat held in the network ( Marangoni and Hartel , 1998 ) . A portion of the entrapped liquid fat may become inaccessible to the aqueous phase , depending on the ... liquid phases . Using 66 Log KMW corrected for liquid content only.
... liquid fat held in the network ( Marangoni and Hartel , 1998 ) . A portion of the entrapped liquid fat may become inaccessible to the aqueous phase , depending on the ... liquid phases . Using 66 Log KMW corrected for liquid content only.
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 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 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 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