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 vii
... DSC differential scanning calorimetry G Gibb's free energy GC gas chromatography H enthalpy Ho null hypothesis HPLC high performance liquid chromatography k number of treatments K partition coefficient КАНС Keq aliphatic hydrocarbon and ...
... DSC differential scanning calorimetry G Gibb's free energy GC gas chromatography H enthalpy Ho null hypothesis HPLC high performance liquid chromatography k number of treatments K partition coefficient КАНС Keq aliphatic hydrocarbon and ...
Page 48
... Differential scanning calorimetry Differential scanning calorimetry ( DSC ) measures the energy required to change a sample's temperature at the same rate as a reference sample . Physical transitions ( e.g. melting and crystallization ) ...
... Differential scanning calorimetry Differential scanning calorimetry ( DSC ) measures the energy required to change a sample's temperature at the same rate as a reference sample . Physical transitions ( e.g. melting and crystallization ) ...
Page 70
... Differential scanning calorimetry of milk fat Deviations in partitioning trends are likely associated with the physical state of milk fat . Solid fat content and differential scanning calorimetry ( DSC ) are two methods to characterize ...
... Differential scanning calorimetry of milk fat Deviations in partitioning trends are likely associated with the physical state of milk fat . Solid fat content and differential scanning calorimetry ( DSC ) are two methods to characterize ...
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-heptanol 1-octanol and water 1-propanol according acetone achieved activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions et al ethanol evidence experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning