Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 8
... base 10 scale ( Log P , Log K ) is often used . Partitioning has been studied for over a hundred years in a variety of systems . Nernst identified some of the guiding principles in 1891. According to Nernst , the partition coefficient ...
... base 10 scale ( Log P , Log K ) is often used . Partitioning has been studied for over a hundred years in a variety of systems . Nernst identified some of the guiding principles in 1891. According to Nernst , the partition coefficient ...
Page 51
... of the concentration in the hydrophobic phase ( e.g. 1 - octanol ) by the concentration in the aqueous phase ( formula ( 4.2 ) ) . Log P is the Log base 10 of the partition coefficient . Ca مان = C P ( 4.2 ) The means 51.
... of the concentration in the hydrophobic phase ( e.g. 1 - octanol ) by the concentration in the aqueous phase ( formula ( 4.2 ) ) . Log P is the Log base 10 of the partition coefficient . Ca مان = C P ( 4.2 ) The means 51.
Page 117
... bases lipolyzed by kid goat pregastric lipase . International Dairy Journal . 2 : 179- 195 . Hansch , C. and T. Fujita . 1964. p − σ - π Аnalysis . A method for the correlation of biological activity and chemical structure . The ...
... bases lipolyzed by kid goat pregastric lipase . International Dairy Journal . 2 : 179- 195 . Hansch , C. and T. Fujita . 1964. p − σ - π Аnalysis . A method for the correlation of biological activity and chemical structure . The ...
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