Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 6
... bonding , thus reducing enthalpy , occurs with a more orderly " ice like " arrangement of reduced entropy ( Mead et al . , 1986 ) . Scientists continue to examine the complicated interactions of compounds with water . The fundamental ...
... bonding , thus reducing enthalpy , occurs with a more orderly " ice like " arrangement of reduced entropy ( Mead et al . , 1986 ) . Scientists continue to examine the complicated interactions of compounds with water . The fundamental ...
Page 63
... bonding between hydroxyl groups of alcohols and 1 - octanol results in a more favorable enthalpy ( - AH ) than the minimal interactions with milk fat . There was no significant difference ( p 0.489 , ANOVA test , a = 0.05 ) between the ...
... bonding between hydroxyl groups of alcohols and 1 - octanol results in a more favorable enthalpy ( - AH ) than the minimal interactions with milk fat . There was no significant difference ( p 0.489 , ANOVA test , a = 0.05 ) between the ...
Page 69
... bonding and hydration . Assuming no other influences , 1 - heptanol would partition about 5 % into the aqueous phase of cheese , while 92 % of 1 - propanol would be present in the aqueous phase . These calculations don't account for all ...
... bonding and hydration . Assuming no other influences , 1 - heptanol would partition about 5 % into the aqueous phase of cheese , while 92 % of 1 - propanol would be present in the aqueous phase . These calculations don't account for all ...
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