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 18
... surface area from 1.6 x 103 to 10 m2 / mL didn't change the volatility , suggesting that esters aren't adsorbed at the interface . In agreement with Landy et al . ( 1996 ) , Carey et al . ( 2002 ) reported an emulsifier effect in lipid ...
... surface area from 1.6 x 103 to 10 m2 / mL didn't change the volatility , suggesting that esters aren't adsorbed at the interface . In agreement with Landy et al . ( 1996 ) , Carey et al . ( 2002 ) reported an emulsifier effect in lipid ...
Page 22
... Surface active 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 ...
... Surface active 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 ...
Page 40
... surfaces , visibility through the glass surface to observe phase separation and the ability to draw trace samples through the septum from either phase with minimal introduction of contaminants . Measured volumes of the two phases were ...
... surfaces , visibility through the glass surface to observe phase separation and the ability to draw trace samples through the septum from either phase with minimal introduction of contaminants . Measured volumes of the two phases were ...
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