Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 28
well as differences in the concentration of flavor compounds developed during ripening ( Dimos et al . ... The study didn't determine if the difference in resultant flavors was due to a change in flavors produced or a change in how ...
well as differences in the concentration of flavor compounds developed during ripening ( Dimos et al . ... The study didn't determine if the difference in resultant flavors was due to a change in flavors produced or a change in how ...
Page 94
An approximately one log difference between Log P and Log Kmw was found , although similar trends were present . This difference translates to a ten - fold difference in concentration ratios . Milk fat is a weaker solvent for alcohols ...
An approximately one log difference between Log P and Log Kmw was found , although similar trends were present . This difference translates to a ten - fold difference in concentration ratios . Milk fat is a weaker solvent for alcohols ...
Page 104
Comparisons were not made between 1 - octanol and milk fat phases systems or systems at different temperatures , as these had apparent differences in variance . Significant difference in means was determined by Fisher's Least ...
Comparisons were not made between 1 - octanol and milk fat phases systems or systems at different temperatures , as these had apparent differences in variance . Significant difference in means was determined by Fisher's Least ...
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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-heptanol 1-octanol and water 1-propanol according acetone achieved acid activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions error ethanol evidence experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid Log Kmw mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning