Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 20
... volatiles would accumulate in the liquid portion only . They also noted that adsorption on proteins is likely to have an impact on volatile partitioning , however this aspect was not investigated . van Boekel and Lindsay ( 1992 ) ...
... volatiles would accumulate in the liquid portion only . They also noted that adsorption on proteins is likely to have an impact on volatile partitioning , however this aspect was not investigated . van Boekel and Lindsay ( 1992 ) ...
Page 21
... volatiles during solidification , but do not absorb volatiles once in a solid state . Their findings related flavor release of volatiles almost exclusively to the volatile's lipophilicity . Larger fractions of solid fat resulted in ...
... volatiles during solidification , but do not absorb volatiles once in a solid state . Their findings related flavor release of volatiles almost exclusively to the volatile's lipophilicity . Larger fractions of solid fat resulted in ...
Page 109
... volatiles in the milk fat phase Partition coefficients can be calculated by measuring one phase and determining the other phase by difference . However , method associated errors and non - ideal phase volume ratios decrease the accuracy ...
... volatiles in the milk fat phase Partition coefficients can be calculated by measuring one phase and determining the other phase by difference . However , method associated errors and non - ideal phase volume ratios decrease the accuracy ...
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