Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
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Page 14
... needed to unravel factors in biological lipid partitioning . In order to define the partitioning properties of solutes in milk fat , comparisons to a control 1 - octanol and water system are needed . 2.3 Partitioning in biological ...
... needed to unravel factors in biological lipid partitioning . In order to define the partitioning properties of solutes in milk fat , comparisons to a control 1 - octanol and water system are needed . 2.3 Partitioning in biological ...
Page 32
... needed to evaluate the role that partitioning could have in flavor development . Chin and Rosenberg ( 1997 ) established relationships between volatile concentration and fat content , temperature and time . However , current knowledge ...
... needed to evaluate the role that partitioning could have in flavor development . Chin and Rosenberg ( 1997 ) established relationships between volatile concentration and fat content , temperature and time . However , current knowledge ...
Page 95
... needed to resolve solid fat's role in volatile availability . The determined Log Kмw values give a more accurate starting point than available 1 - octanol based Log P data to investigate substrate availability and flavor development ...
... needed to resolve solid fat's role in volatile availability . The determined Log Kмw values give a more accurate starting point than available 1 - octanol based Log P data to investigate substrate availability and flavor development ...
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