Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 13
... groups ( e.g. methylene groups ) have positive values indicating a 1 - octanol preferring influence , while polar compounds ( e.g. oxygen or nitrogen containing groups ) have negative values , which have an aqueous phase preferring ...
... groups ( e.g. methylene groups ) have positive values indicating a 1 - octanol preferring influence , while polar compounds ( e.g. oxygen or nitrogen containing groups ) have negative values , which have an aqueous phase preferring ...
Page 53
... group added . Empirical results at 25 ° C show a range of +0.52 to +0.67 as methylene groups are added to this alcohol series ( Leo et al . , 1971 ; Sangster , 1997 ) . Table 4.3 contains the probability ( p ) of no correlation between ...
... group added . Empirical results at 25 ° C show a range of +0.52 to +0.67 as methylene groups are added to this alcohol series ( Leo et al . , 1971 ; Sangster , 1997 ) . Table 4.3 contains the probability ( p ) of no correlation between ...
Page 94
... groups . Partition coefficients of alcohols between milk fat and water phases deviate significantly from 1 - octanol and water . An approximately one log difference between Log P and Log Kмw was found , although similar trends were ...
... groups . Partition coefficients of alcohols between milk fat and water phases deviate significantly from 1 - octanol and water . An approximately one log difference between Log P and Log Kмw was found , although similar trends were ...
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