Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 5
Page 43
... described in section 3.1.6.2 , with two minutes of inversion to mix 1 - butanol between water and 1- octanol . Samples were drawn over time ( t = 0 , 0.08 , 1 , 3.5 , 21 , 165 and 167 hours ) to observe any change in measured Log P ...
... described in section 3.1.6.2 , with two minutes of inversion to mix 1 - butanol between water and 1- octanol . Samples were drawn over time ( t = 0 , 0.08 , 1 , 3.5 , 21 , 165 and 167 hours ) to observe any change in measured Log P ...
Page 46
... described for 1 - octanol ( see section 3.1.6 ) . Milk fat partition experiments were conducted in a 40 mL glass vial with a Teflon septum , at temperatures of 30 to 60 ° C. Below 30 ° C , a 20 mL glass vial , identical to the 40 mL ...
... described for 1 - octanol ( see section 3.1.6 ) . Milk fat partition experiments were conducted in a 40 mL glass vial with a Teflon septum , at temperatures of 30 to 60 ° C. Below 30 ° C , a 20 mL glass vial , identical to the 40 mL ...
Page 106
... described in 3.1.2 , a standard solution was prepared in acetone , as each of the alcohols is miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was achieved . The aqueous phases were directly injected after ...
... described in 3.1.2 , a standard solution was prepared in acetone , as each of the alcohols is miscible or soluble in acetone ( CRC , 2002 ) . A highly linear standard curve was achieved . The aqueous phases were directly injected after ...
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