Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 10
... aqueous phase ( in Molarity ) V1 = Volume of aqueous phase ( liters ) a = V. Volume of 1 - octanol phase ( liters ) Selecting a solvent volume ratio based on an estimated partition coefficient can reduce error in partition measurements ...
... aqueous phase ( in Molarity ) V1 = Volume of aqueous phase ( liters ) a = V. Volume of 1 - octanol phase ( liters ) Selecting a solvent volume ratio based on an estimated partition coefficient can reduce error in partition measurements ...
Page 69
... aqueous phases and the impact of temperature . Theoretically , the aqueous phase of cheese at 10 ° C ( e.g. ripening ) would contain two times the concentration of 1- heptanol than it would at 40 ° C ( e.g. cooking curd ) . However , a ...
... aqueous phases and the impact of temperature . Theoretically , the aqueous phase of cheese at 10 ° C ( e.g. ripening ) would contain two times the concentration of 1- heptanol than it would at 40 ° C ( e.g. cooking curd ) . However , a ...
Page 109
... phase was equal to the concentration in the emulsified water . Centrifugation to free more water from the emulsion did not change the concentration of the aqueous phase . 6.5.3 Measurements of volatiles in the milk fat phase Partition ...
... phase was equal to the concentration in the emulsified water . Centrifugation to free more water from the emulsion did not change the concentration of the aqueous phase . 6.5.3 Measurements of volatiles in the milk fat phase Partition ...
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