Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 22
... proteins can replace disruptions to the membrane so that globules always have an interface between lipid and aqueous phases . The membrane and surfactant proteins can be a barrier to transfer or could have a direct binding influence ...
... proteins can replace disruptions to the membrane so that globules always have an interface between lipid and aqueous phases . The membrane and surfactant proteins can be a barrier to transfer or could have a direct binding influence ...
Page 23
... proteins was minimized . Studies by Roberts and Pollien ( 2000 ) also found that fat overrides the retention effects of proteins . The effect of fat solidification has been shown on the distribution of compounds between phases ( Dubois ...
... proteins was minimized . Studies by Roberts and Pollien ( 2000 ) also found that fat overrides the retention effects of proteins . The effect of fat solidification has been shown on the distribution of compounds between phases ( Dubois ...
Page 30
... proteins and carbohydrates as well as their degradation products ) may exist dissolved within the lipid or aqueous ... protein , lipids and carbohydrates produce substrates for flavor forming reactions . The substrates are often ...
... proteins and carbohydrates as well as their degradation products ) may exist dissolved within the lipid or aqueous ... protein , lipids and carbohydrates produce substrates for flavor forming reactions . The substrates are often ...
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 P values measured Log method 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