Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 25
Page
5 Physical properties of milk fat . . . . . . . . . . . . . . 2 . 6 Microstructure of cheese . . . .
. . . . . . . . . . . 2 . 7 Flavor formation in cheese . . . . . . 2 . 8 Impact of partitioning on
flavor development in cheese . . . 2 . 9 Research objectives . . 3 . Materials and ...
5 Physical properties of milk fat . . . . . . . . . . . . . . 2 . 6 Microstructure of cheese . . . .
. . . . . . . . . . . 2 . 7 Flavor formation in cheese . . . . . . 2 . 8 Impact of partitioning on
flavor development in cheese . . . 2 . 9 Research objectives . . 3 . Materials and ...
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
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 be
adequately ...
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 be
adequately ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning