Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 14
Page 19
... addition of sodium sulphate increased partitioning of 1 - octanol into an oil phase , due to an increase in water's polarity . Depending on the system , the kinetics of diffusion can play a major role in the importance of partitioning ...
... addition of sodium sulphate increased partitioning of 1 - octanol into an oil phase , due to an increase in water's polarity . Depending on the system , the kinetics of diffusion can play a major role in the importance of partitioning ...
Page 46
... Additional replicates ( sets of 5 vials prepared under the same conditions ) were conducted at lower temperatures to improve the 95 % confidence interval . Analysis for ethanol and 1 - propanol at cooler temperatures was not ideal due ...
... Additional replicates ( sets of 5 vials prepared under the same conditions ) were conducted at lower temperatures to improve the 95 % confidence interval . Analysis for ethanol and 1 - propanol at cooler temperatures was not ideal due ...
Page 112
... additional mixing relative to the previous point . Time axis is total time , irrespective of mixing time . Log KMw 0.4 0.2 0 -0.2 -0.4 -0.6 -0.8 Dissolved in milk fat , mixed at 2/2/2/15/15 minute intervals Dissolved in water , mixed at ...
... additional mixing relative to the previous point . Time axis is total time , irrespective of mixing time . Log KMw 0.4 0.2 0 -0.2 -0.4 -0.6 -0.8 Dissolved in milk fat , mixed at 2/2/2/15/15 minute intervals Dissolved in water , mixed at ...
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