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 v
... 1 - octanol and water versus in milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 ... hexanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ... 83 4.6 ...
... 1 - octanol and water versus in milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 ... hexanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ... 83 4.6 ...
Page 37
... 1 - propanol ( 99.5 % HPLC grade , Sigma - Aldrich Company , St. Louis , MO ) and 1 - butanol ( 99.8 % HPLC grade ... hexanol and 1 - heptanol , are slightly soluble in water , but soluble in acetone ( CRC , 2002 ) . The mass of 110 μL ...
... 1 - propanol ( 99.5 % HPLC grade , Sigma - Aldrich Company , St. Louis , MO ) and 1 - butanol ( 99.8 % HPLC grade ... hexanol and 1 - heptanol , are slightly soluble in water , but soluble in acetone ( CRC , 2002 ) . The mass of 110 μL ...
Page 41
... 1 - pentanol , 1 - hexanol or 1- heptanol , 1500 μL of acetone was added to the 2 mL vial . Dilution in acetone was necessary to overcome column liquid phase incompatibility with predominantly aqueous samples . The 2 mL vial was shaken ...
... 1 - pentanol , 1 - hexanol or 1- heptanol , 1500 μL of acetone was added to the 2 mL vial . Dilution in acetone was necessary to overcome column liquid phase incompatibility with predominantly aqueous samples . The 2 mL vial was shaken ...
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