Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 8
Page 48
Approximately 15 mg of anhydrous milk fat was evaluated in triplicate according to the following temperature profile : heat from –50 to 80 ° C at 5 ° C per minute , then hold for 2 minutes and cool back 48 Milk fat physical properties ...
Approximately 15 mg of anhydrous milk fat was evaluated in triplicate according to the following temperature profile : heat from –50 to 80 ° C at 5 ° C per minute , then hold for 2 minutes and cool back 48 Milk fat physical properties ...
Page 52
Analysis of the 1 - octanol phase was conducted in preliminary experiments and approximately 100 % recovery was verified . Measurement of the 1 - octanol phase was not continued due to carry over of 1 - octanol in the GC inlet , which ...
Analysis of the 1 - octanol phase was conducted in preliminary experiments and approximately 100 % recovery was verified . Measurement of the 1 - octanol phase was not continued due to carry over of 1 - octanol in the GC inlet , which ...
Page 62
Experiments were conducted under an approximately ten - fold concentration range . The initial dissolving phase was also split among experiment sets . Results ( see Table 4.4 ) were accumulated after verification of equilibrium ...
Experiments were conducted under an approximately ten - fold concentration range . The initial dissolving phase was also split among experiment sets . Results ( see Table 4.4 ) were accumulated after verification of equilibrium ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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 acid 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 error 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 Log Kmw 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
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |