Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 8
... constant for a single molecular species partitioned between two phases . Partitioning follows Henry's law as a linear relationship occurs between the concentration of each phase , so that the slope is constant and equivalent to the ...
... constant for a single molecular species partitioned between two phases . Partitioning follows Henry's law as a linear relationship occurs between the concentration of each phase , so that the slope is constant and equivalent to the ...
Page 55
... Constant equilibrium conditions over time Equilibration studies verified adequacy of the 1 - octanol and water partitioning methods . Log P ... Constant equilibrium conditions over time Constant equilibrium despite agitation treatment.
... Constant equilibrium conditions over time Equilibration studies verified adequacy of the 1 - octanol and water partitioning methods . Log P ... Constant equilibrium conditions over time Constant equilibrium despite agitation treatment.
Page 63
... constant models for milk fat based on adjustments to Log P constants may be feasible with a greater understanding of how solute structure relates to Log KMw . Rekker and Mannhold ( 1992 ) also presented a modification to Log P fragment ...
... constant models for milk fat based on adjustments to Log P constants may be feasible with a greater understanding of how solute structure relates to Log KMw . Rekker and Mannhold ( 1992 ) also presented a modification to Log P fragment ...
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