Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 12
... According to Sangster ( 1989 ) , partitioning changes approximately +/- 0.01 Log P / ° C . Le Thanh et al . ( 1998 ) found a linear increase in Log K for ethyl acetate from 25 to 80 ° C , however an increase followed by a decrease was ...
... According to Sangster ( 1989 ) , partitioning changes approximately +/- 0.01 Log P / ° C . Le Thanh et al . ( 1998 ) found a linear increase in Log K for ethyl acetate from 25 to 80 ° C , however an increase followed by a decrease was ...
Page 40
... according to the mass measured during preparation . A concentration ratio was calculated according to [ individual alcohol ] / [ isoamyl alcohol injection standard ] . A plot of the ratio of concentrations versus the ratio of peak areas ...
... according to the mass measured during preparation . A concentration ratio was calculated according to [ individual alcohol ] / [ isoamyl alcohol injection standard ] . A plot of the ratio of concentrations versus the ratio of peak areas ...
Page 45
... According to Walstra et al . ( 1999 ) , milk fat at room temperature will dissolve about 0.15 % water and at 50 ° C will dissolve 0.24 % . Likewise to the 1 - octanol procedure , a few mL of milk fat was included in a separatory funnel ...
... According to Walstra et al . ( 1999 ) , milk fat at room temperature will dissolve about 0.15 % water and at 50 ° C will dissolve 0.24 % . Likewise to the 1 - octanol procedure , a few mL of milk fat was included in a separatory funnel ...
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