Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 14
... ( Log KAHC ) lipid phase . For example , 1 - butanol has a Log KAHC of -0.83 . Unlike the 1 - octanol system , 1 - butanol prefers the aqueous phase over a much more non - polar hydrocarbon phase . Log P ... values , their volatile flavor ...
... ( Log KAHC ) lipid phase . For example , 1 - butanol has a Log KAHC of -0.83 . Unlike the 1 - octanol system , 1 - butanol prefers the aqueous phase over a much more non - polar hydrocarbon phase . Log P ... values , their volatile flavor ...
Page 52
Daniel P. Berg. Ca مان = C P ( 4.2 ) The means of triplicate Log P values are listed in Table 4.2 along with literature values . The three reference values show moderate variability , which appears inherent in partition measurements ...
Daniel P. Berg. Ca مان = C P ( 4.2 ) The means of triplicate Log P values are listed in Table 4.2 along with literature values . The three reference values show moderate variability , which appears inherent in partition measurements ...
Page 53
... ( p ) of no correlation between temperature and Log P. All alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more into the 1 - octanol phase at higher ...
... ( p ) of no correlation between temperature and Log P. All alcohols had p - values of less than 0.01 , indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more into the 1 - octanol phase at higher ...
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