Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 24
... applied to a sample creates a temporary magnetic moment , whose oscillations can be measured . After release of this pulse , excited protons exchange energy with each other and their surroundings until they relax to their equilibrium ...
... applied to a sample creates a temporary magnetic moment , whose oscillations can be measured . After release of this pulse , excited protons exchange energy with each other and their surroundings until they relax to their equilibrium ...
Page 56
... Applying equation 2.3 , diffusion time can be estimated for the average particle to diffuse through the depth of 1 - octanol . For a distance of 1 cm ( approximately the depth of five ml 1 - octanol in a vial ) , a time of 23.7 hours is ...
... Applying equation 2.3 , diffusion time can be estimated for the average particle to diffuse through the depth of 1 - octanol . For a distance of 1 cm ( approximately the depth of five ml 1 - octanol in a vial ) , a time of 23.7 hours is ...
Page 116
... Applied Microbiology . 88 : 572-583 . Foda , E.A. , E.G. Hammond , G.W. Reinbold and D.K. Hotchkiss . 1974. Role of fat in flavor of Cheddar cheese . Journal of Dairy Science . 57 ( 10 ) : 1137-1142 . Fox , P.F. , T.K. Singh and P.L.H. ...
... Applied Microbiology . 88 : 572-583 . Foda , E.A. , E.G. Hammond , G.W. Reinbold and D.K. Hotchkiss . 1974. Role of fat in flavor of Cheddar cheese . Journal of Dairy Science . 57 ( 10 ) : 1137-1142 . Fox , P.F. , T.K. Singh and P.L.H. ...
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