Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 1
The concentration of flavor or aroma imparting compounds is dependent on the partitioning properties of substrates , enzymes and aroma compounds between lipid and aqueous phases as well as peripheral binding to other food constituents ...
The concentration of flavor or aroma imparting compounds is dependent on the partitioning properties of substrates , enzymes and aroma compounds between lipid and aqueous phases as well as peripheral binding to other food constituents ...
Page 14
Partitioning properties between 1 - octanol and water have been studied extensively , with numerous experimental Log P values recorded in the literature . Although 1 - octanol and water Log P values may provide partitioning tendencies ...
Partitioning properties between 1 - octanol and water have been studied extensively , with numerous experimental Log P values recorded in the literature . Although 1 - octanol and water Log P values may provide partitioning tendencies ...
Page 24
2.5 Physical properties of milk fat Milk fat naturally contains a wide variety of triglycerides that influence its physical properties . With no single triglyceride species present at greater than 2 mol % , milk fat properties can not ...
2.5 Physical properties of milk fat Milk fat naturally contains a wide variety of triglycerides that influence its physical properties . With no single triglyceride species present at greater than 2 mol % , milk fat properties can not ...
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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
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |