Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 3
... equilibrium and thermodynamics is necessary to explore the potential influence of partitioning on flavor development ... conditions , equilibrium is a function of the concentration of each participating compound . However , under real ...
... equilibrium and thermodynamics is necessary to explore the potential influence of partitioning on flavor development ... conditions , equilibrium is a function of the concentration of each participating compound . However , under real ...
Page 43
... equilibrium conditions Log P is a measure of partitioning at equilibrium . Therefore , a verification of equilibrium conditions was necessary to validate measured results . Equilibrium is the condition where there is no net change over ...
... equilibrium conditions Log P is a measure of partitioning at equilibrium . Therefore , a verification of equilibrium conditions was necessary to validate measured results . Equilibrium is the condition where there is no net change over ...
Page 59
... equilibrium conditions versus stirring time . The means of samples initially dissolved in water were compared to ... equilibrium . Ho was rejected if p < 0.1 , indicating a non - equilibrium state . Comparisons at 0.05 , 0.15 , 0.5 and 1 ...
... equilibrium conditions versus stirring time . The means of samples initially dissolved in water were compared to ... equilibrium . Ho was rejected if p < 0.1 , indicating a non - equilibrium state . Comparisons at 0.05 , 0.15 , 0.5 and 1 ...
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 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 et al 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 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