Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 23
... reduced fat foods . Many reduced fat foods , including cheese , have a flavor that is quite different from the full fat version , thus resulting in limited consumer acceptance . Reduction of fat in foods leads to an alteration of the ...
... reduced fat foods . Many reduced fat foods , including cheese , have a flavor that is quite different from the full fat version , thus resulting in limited consumer acceptance . Reduction of fat in foods leads to an alteration of the ...
Page 60
... reducing the level of liquid milk fat available for solvation , or 3 ) the experimental design does not fully capture the equilibrium endpoint , due to a very reduced rate of diffusion through the crystal network . Regardless , the ...
... reducing the level of liquid milk fat available for solvation , or 3 ) the experimental design does not fully capture the equilibrium endpoint , due to a very reduced rate of diffusion through the crystal network . Regardless , the ...
Page 69
... ( see Table 2.1 ) . Reduction in fat may reduce the accumulation of more non - polar flavor compounds , which tend to accumulate primarily in the lipid phase . Nauth and Ruffie ( 1995 ) studied volatile development in full and reduced 69.
... ( see Table 2.1 ) . Reduction in fat may reduce the accumulation of more non - polar flavor compounds , which tend to accumulate primarily in the lipid phase . Nauth and Ruffie ( 1995 ) studied volatile development in full and reduced 69.
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