Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page i
... given me in pursuing my goals . Lots of thanks to my friends in Madison for giving me plenty of diversions from my studies . Most of all , I would like to thank my wife Robin for encouraging me to return to school , and for her support ...
... given me in pursuing my goals . Lots of thanks to my friends in Madison for giving me plenty of diversions from my studies . Most of all , I would like to thank my wife Robin for encouraging me to return to school , and for her support ...
Page 23
... given phase and the effect of solute concentration on a food product . Omitting the effects of binding and amphiphiles , compounds in foods may partition between a hydrophilic phase ( water ) and a hydrophobic phase ( milk fat ) . This ...
... given phase and the effect of solute concentration on a food product . Omitting the effects of binding and amphiphiles , compounds in foods may partition between a hydrophilic phase ( water ) and a hydrophobic phase ( milk fat ) . This ...
Page 62
... 1 - octanol and milk fat systems , respectively . Given an equal volume of phases , these results translate into a distribution of 3 % and 29 % in the aqueous phases , respectively . = 1 - Octanol acts as a stronger solvent for 62 phase.
... 1 - octanol and milk fat systems , respectively . Given an equal volume of phases , these results translate into a distribution of 3 % and 29 % in the aqueous phases , respectively . = 1 - Octanol acts as a stronger solvent for 62 phase.
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