Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 5
... heat content ) and entropy ( randomness ) in a system that occurs when solute is solved in a particular solvent ( Mead et al . , 1986 ) . Solubility is favored by an increase in entropy and / or a decrease in enthalpy . An increase in ...
... heat content ) and entropy ( randomness ) in a system that occurs when solute is solved in a particular solvent ( Mead et al . , 1986 ) . Solubility is favored by an increase in entropy and / or a decrease in enthalpy . An increase in ...
Page 24
... heat flow into or out of a sample relative to a reference material , as both items undergo a constant change in temperature . Physical transition properties of a material ( melting , crystallization , glass transition ) can be observed ...
... heat flow into or out of a sample relative to a reference material , as both items undergo a constant change in temperature . Physical transition properties of a material ( melting , crystallization , glass transition ) can be observed ...
Page 70
... heat flow versus temperature is seen when there is no change in heat capacity . Peaks indicate a phase transition ( melting or crystallizing ) . Mean onsets and peaks of the DSC analysis are in Table 4.6 . Although milk fat contains ...
... heat flow versus temperature is seen when there is no change in heat capacity . Peaks indicate a phase transition ( melting or crystallizing ) . Mean onsets and peaks of the DSC analysis are in Table 4.6 . Although milk fat contains ...
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