Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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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-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