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 16
... substrate availability and need to be considered in these studies . A full understanding of how these effects contribute to substrate availability is lacking ( Seuvre et al . , 2000 ) . It is hypothesized that volatiles can only ...
... substrate availability and need to be considered in these studies . A full understanding of how these effects contribute to substrate availability is lacking ( Seuvre et al . , 2000 ) . It is hypothesized that volatiles can only ...
Page 30
... substrate availability , as they can solubilize nonpolar compounds into the aqueous phase ( Richards et al . , 2002 ) . Catabolism of protein , lipids and carbohydrates produce substrates for flavor forming reactions . The substrates ...
... substrate availability , as they can solubilize nonpolar compounds into the aqueous phase ( Richards et al . , 2002 ) . Catabolism of protein , lipids and carbohydrates produce substrates for flavor forming reactions . The substrates ...
Page 71
... substrate availability in an inconsistent manner ( Walstra et al . , 1999 ) . 4.5 Solid fat content Experimentally determined solid fat content of the study's anhydrous milk fat and published typical solid fat contents ( as adapted from ...
... substrate availability in an inconsistent manner ( Walstra et al . , 1999 ) . 4.5 Solid fat content Experimentally determined solid fat content of the study's anhydrous milk fat and published typical solid fat contents ( as adapted from ...
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