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 1
... properties of substrates , enzymes and aroma compounds between lipid and aqueous phases as well as peripheral binding to other food constituents such as protein and carbohydrate . Control of the volume of the phases as well as the ...
... properties of substrates , enzymes and aroma compounds between lipid and aqueous phases as well as peripheral binding to other food constituents such as protein and carbohydrate . Control of the volume of the phases as well as the ...
Page 14
... 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 , thorough ...
... 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 , thorough ...
Page 24
... properties can not be adequately characterized by evaluating single triglyceride properties ( Walstra et al . , 1999 ) . Milk fat crystals undergo polymorphism between a , ẞ ' and ẞ crystal structures . Partially crystallized fat is in ...
... properties can not be adequately characterized by evaluating single triglyceride properties ( Walstra et al . , 1999 ) . Milk fat crystals undergo polymorphism between a , ẞ ' and ẞ crystal structures . Partially crystallized fat is in ...
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