Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 24
... flow into or out of a sample relative to a reference material , as both items undergo a constant change in temperature . Physical transition properties of a material ( melting , crystallization , glass transition ) can be observed based ...
... flow into or out of a sample relative to a reference material , as both items undergo a constant change in temperature . Physical transition properties of a material ( melting , crystallization , glass transition ) can be observed based ...
Page 38
... flow of 1 mL / min of ultra high purity helium gas ( 99.999 % pure , Praxair , Inc. , Danbury , CT ) was maintained through the column . Pressure in the inlet was automatically regulated to maintain constant column flow . Average linear ...
... flow of 1 mL / min of ultra high purity helium gas ( 99.999 % pure , Praxair , Inc. , Danbury , CT ) was maintained through the column . Pressure in the inlet was automatically regulated to maintain constant column flow . Average linear ...
Page 70
... flow versus temperature is seen when there is no change in heat capacity . Peaks indicate a phase transition ( melting or crystallizing ) . Mean onsets and peaks of the DSC analysis are in Table 4.6 . Although milk fat contains many ...
... flow versus temperature is seen when there is no change in heat capacity . Peaks indicate a phase transition ( melting or crystallizing ) . Mean onsets and peaks of the DSC analysis are in Table 4.6 . Although milk fat contains many ...
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