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-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