Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 13
... various corrective factors for certain molecular structures ( Hansch & Fujita , 1964 ; Hansch & Leo , 1979 ; Rekker & Mannhold , 1992 ) . Non- polar groups ( e.g. methylene groups ) have positive values indicating a 1 - octanol ...
... various corrective factors for certain molecular structures ( Hansch & Fujita , 1964 ; Hansch & Leo , 1979 ; Rekker & Mannhold , 1992 ) . Non- polar groups ( e.g. methylene groups ) have positive values indicating a 1 - octanol ...
Page 26
... - like " structure of various size and shape fat globules and fat globule aggregations within the continuous aqueous phase ( Mistry & Anderson , 1993 ) . In addition to a serum phase , water is also directly 26 Microstructure of cheese.
... - like " structure of various size and shape fat globules and fat globule aggregations within the continuous aqueous phase ( Mistry & Anderson , 1993 ) . In addition to a serum phase , water is also directly 26 Microstructure of cheese.
Page 30
... various food components . Surfactants may play a role in substrate availability , as they can solubilize nonpolar compounds into the aqueous phase ( Richards et al . , 2002 ) . Catabolism of protein , lipids and carbohydrates produce ...
... various food components . Surfactants may play a role in substrate availability , as they can solubilize nonpolar compounds into the aqueous phase ( Richards et al . , 2002 ) . Catabolism of protein , lipids and carbohydrates produce ...
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