Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 13
... Understanding the influence of temperature on partitioning in a simple system will aid in understanding a complex lipid system . The hydrophobic effect , which is a key controller of phase partitioning and protein folding , varies ...
... Understanding the influence of temperature on partitioning in a simple system will aid in understanding a complex lipid system . The hydrophobic effect , which is a key controller of phase partitioning and protein folding , varies ...
Page 27
... understanding of flavor development . There is a need to expand our understanding to better control good flavor development , avoid off flavors and determine necessary modifications for accelerated ripening or low fat cheeses ( Fox et ...
... understanding of flavor development . There is a need to expand our understanding to better control good flavor development , avoid off flavors and determine necessary modifications for accelerated ripening or low fat cheeses ( Fox et ...
Page 33
... understanding of how and why partitioning differs between 1 - octanol and milk fat systems will determine the usefulness of Log P data in actual food systems . This work is intended to improve understanding of partitioning as a control ...
... understanding of how and why partitioning differs between 1 - octanol and milk fat systems will determine the usefulness of Log P data in actual food systems . This work is intended to improve understanding of partitioning as a control ...
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