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-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