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 3
Page 14
... appears that interaction parameters of natural lipids and antioxidants are more complex than a simple 1 - octanol and water system or UNIFAC derived models . Carey et al . ( 2002 ) shown that although octanone and ethyl octanoate have ...
... appears that interaction parameters of natural lipids and antioxidants are more complex than a simple 1 - octanol and water system or UNIFAC derived models . Carey et al . ( 2002 ) shown that although octanone and ethyl octanoate have ...
Page 52
... appears inherent in partition measurements ( Sangster , 1989 ; Leo , 1991 ; Rekker & Mannhold , 1992 ) . Following standard procedures , Leo ( 1991 ) stated different laboratories should generate Log P values within +/- 0.05 of each ...
... appears inherent in partition measurements ( Sangster , 1989 ; Leo , 1991 ; Rekker & Mannhold , 1992 ) . Following standard procedures , Leo ( 1991 ) stated different laboratories should generate Log P values within +/- 0.05 of each ...
Page 60
... appear to be at equilibrium , as the resulting Log Kмw is not dependent on the initial dissolving phase . The kinetics of solute diffusion through milk fat and the water - milk fat interface is quite different from that of 1 - octanol ...
... appear to be at equilibrium , as the resulting Log Kмw is not dependent on the initial dissolving phase . The kinetics of solute diffusion through milk fat and the water - milk fat interface is quite different from that of 1 - octanol ...
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