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 1
... amount of Log P data is available , however the conditions to determine Log P greatly deviate from an actual food matrix . To better determine the partitioning properties of volatiles in a cheese matrix , a model system was developed ...
... amount of Log P data is available , however the conditions to determine Log P greatly deviate from an actual food matrix . To better determine the partitioning properties of volatiles in a cheese matrix , a model system was developed ...
Page 24
... amount of heat flow to change the material's temperature ( Davis , 1994 ) . Understanding transition properties can allow for manipulation of different solid fat contents at the same temperature , due to differences in the temperature ...
... amount of heat flow to change the material's temperature ( Davis , 1994 ) . Understanding transition properties can allow for manipulation of different solid fat contents at the same temperature , due to differences in the temperature ...
Page 106
... amount of water ( ~ 12 % ) had a large effect on the relative peak areas of alcohols and thus on the slope of a standard curve to compare peak areas to concentrations . Dilution in acetone caused a different problem for ethanol and 106 ...
... amount of water ( ~ 12 % ) had a large effect on the relative peak areas of alcohols and thus on the slope of a standard curve to compare peak areas to concentrations . Dilution in acetone caused a different problem for ethanol and 106 ...
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