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 9
Page 43
... achieved is the same regardless of the mixing process . The third equilibration study evaluated equilibration with no intentional mixing of the partitioning vial contents . The phases were combined with minimal phase disruption and let ...
... achieved is the same regardless of the mixing process . The third equilibration study evaluated equilibration with no intentional mixing of the partitioning vial contents . The phases were combined with minimal phase disruption and let ...
Page 70
... achieved under these conditions ( Scott et al . , 1998 ) . According to the DSC data , accelerated ripening at 15 ° C would differ significantly from typical slow ripening at 5 ° C since the 5 ° C cheese would pass through a major ...
... achieved under these conditions ( Scott et al . , 1998 ) . According to the DSC data , accelerated ripening at 15 ° C would differ significantly from typical slow ripening at 5 ° C since the 5 ° C cheese would pass through a major ...
Page 93
... achieved by development of GC- MSD techniques verified by prepared standards . Measurements in an 1 - octanol and water system yielded good agreement to previously published results . Initial conditions ( e.g. dissolving the solute in ...
... achieved by development of GC- MSD techniques verified by prepared standards . Measurements in an 1 - octanol and water system yielded good agreement to previously published results . Initial conditions ( e.g. dissolving the solute in ...
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