Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 19
... acids under several different hydrophobicity scales ( e.g. 1 - octanol , 2,2,4 - trimethylpentane , etc. ) resulted in large differences in the hydrophobic ranking of amino acids . In some cases a single amino acid was the most ...
... acids under several different hydrophobicity scales ( e.g. 1 - octanol , 2,2,4 - trimethylpentane , etc. ) resulted in large differences in the hydrophobic ranking of amino acids . In some cases a single amino acid was the most ...
Page 31
... acid , undergo enzymatic esterification to yield ethyl butyrate . Enzymatic conversion is limited by available substrate , active enzymes and the particular Keq for the reaction conditions . Keq for a reaction is dependent on the ...
... acid , undergo enzymatic esterification to yield ethyl butyrate . Enzymatic conversion is limited by available substrate , active enzymes and the particular Keq for the reaction conditions . Keq for a reaction is dependent on the ...
Page 120
... acid bacteria . International Dairy Journal . 8 : 651-657 . Lubieniecki - von Schelhorn , M. 1964. Investigations of the distribution of preservatives between fat and water in foods . In Microbial Inhibitors in Food . Fourth ...
... acid bacteria . International Dairy Journal . 8 : 651-657 . Lubieniecki - von Schelhorn , M. 1964. Investigations of the distribution of preservatives between fat and water in foods . In Microbial Inhibitors in Food . Fourth ...
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